Pho Bo (Vegan — Mushroom and Spice Broth)

Ingredients

• 50g dried shiitake mushrooms
• 50g dried wood ear mushrooms
• 30g dried porcini mushrooms
• 1.5L vegetable stock
• 1 large onion (200g), halved
• 80g ginger, sliced thin
• 8 cloves garlic, smashed
• 4 star anise
• 2 cinnamon sticks
• 6 black cardamom pods, bruised
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 30ml soy sauce
• 15ml fish sauce (vegan alternative: additional soy sauce)
• 10g rock sugar
• 250g fresh rice noodles
• 200g button mushrooms, sliced thin
• 150g bok choy, halved lengthwise
• 100g shredded carrot
• 4 spring onions, green parts only, sliced thin
• 20g fresh cilantro, picked
• 2 fresh red chilies, sliced thin

Method

1. 1
   Toast dried mushrooms in dry pot over medium heat for 2 minutes; add 1.5L vegetable stock and bring to gentle boil.
2. 2
   Add onion, ginger, garlic, star anise, cinnamon, cardamom, coriander seeds, and black peppercorns; reduce heat and simmer 45 minutes.
3. 3
   Strain broth through fine chinois, pressing gently on solids; return to pot and season with soy sauce, fish sauce alternative, and rock sugar.
4. 4
   In separate pot, blanch rice noodles in boiling salted water for 2 minutes; drain and divide among four bowls.
5. 5
   Bring broth to rolling boil; add button mushrooms and simmer 3 minutes, then add bok choy and simmer 2 minutes until tender-crisp.
6. 6
   Ladle hot broth with mushrooms and bok choy over noodles; top with shredded carrot, spring onions, cilantro, and fresh chili.
7. 7
   Serve immediately with lime wedges and chili oil on the side.