Pho Soup

 

INGREDIENTS
spice packet for Pho (found at Asian market)
water, large pot approximately 8 quarts
1 medium onion, peeled and halved 
3 inch piece of ginger, halved lengthwise 
salt, to taste

Toppings:
rice noodles, cooked according to package instructions
Protein such as thinly sliced beef  (can be cooked in the hot broth), cooked chicken, tofu, shrimp, hard boiled egg
summer squash, sliced
green onions, sliced
cilantro
jalapeño, sliced
fresh mung bean sprouts
Thai Basil
sliced mushrooms
limes, cut into wedges
soy sauce
hoisin sauce
sriracha
spicy chili crisp jar (found at Asian store)

DIRECTIONS
Roast spices in a pan on medium heat for approximately 5 minutes to help release the fragrance and oil in the spices. Put spices into the mesh bag and add to a large pot of boiling water with onion and ginger. Reduce heat to medium low and let simmer for 30-45 minutes. Once broth is flavored to your liking, remove and discard spices, onion, and ginger and season broth with salt. (The broth doesn't need a lot of salt because you will be adding soy sauce which is very salty). The broth is now ready for any of the toppings you feel like adding. Because we make such a big pot of broth I like to keep it separate and add toppings to our individual bowls so everyone can make theirs how they like. Also we can save leftovers for another meal, everything stays fresh and the broth can be easily reheated. I love how versatile this soup is, fresh and void of unnecessary artificial ingredients that store bought pho soup bowls contain. Some of my favorite toppings are rice noodles, summer squash, green onions, cilantro, jalapeño slices for a little kick, fresh mung bean sprouts, limes, soy sauce, hoisin sauce and a tsp. of spicy chili crisp. Delicious!