- 1 fresh ginger
- 4 onion
- 1 cinnamon stick
- 2 star anise
- 2 clove
- 1 tablespoon peppercorns
- 2 clove garlic
- 1 liter vegetable stock
- 150 gram Chestnut mushroom
- 3 tablespoon soy sauce
Roast the ginger and onion for about 7 minutes under a hot oven grill.
Heat a large (soup) pan and fry the spices until they start to smell good. Add the garlic, stock and the roasted ginger and onion.
Bring to the boil and then remove the pan from the heat source. Let it draw for about 30 minutes. Strain the stock and bring back to a low heat.
Meanwhile, bake the chestnut mushrooms in the soy sauce and sesame oil. Add the mushrooms with the spring onion and bok choy to the stock.
Boil the noodles and rinse them with cold water. Divide the noodles over bowls and pour over the stock. Sprinkle the pho with the bean sprouts and fresh herbs.
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