Serves four. Has a cook time of thirty to forty minutes.
Vietnam’s most nourishing soup, minus the meat.
quarter one large white onion / rough slice pack bok choi / shave a carrot into strips / fine slice a small bunch spring onions / fine slice five cloves of garlic / half a pack of beansprouts / peel + quarter a thumb-sized piece of ginger / fine chop one red chilli / chop a bunch of coriander / chop half a bunch of Thai basil / chop small handful of mint leaves / juice two limes / two star anise / one or two cinnamon sticks / two cloves / two tsp coriander seeds / two portions of thick rice noodles / one tbsp tamari soy sauce / one tsp date syrup / two organic vegetable stock cubes / one tbsp of coconut oil / sea salt to taste
+ Switch the grill to high and place the white onion and ginger on a baking tray, close to the top of the oven. Remove once they start to char.
+ Prepare a litre of stock. Add tamari, date syrup and juice of one lime. Stir.
+ Heat coconut oil in a large cooking pot.
+ Gently fry all dry spices on a low heat for a few minutes, then add the charred onions and garlic. Fry for a couple more minutes.
+ Add the stock to the pan and stir well to combine. Simmer for twenty-five minutes, covered.
+ Heat a saucepan of water for the noodles.
+ Stir the broth, then strain the liquid through a sieve into another container.
+ Cook noodles according to pack instructions, drain and set aside.
+ Add the strained liquid back to the pan, along with the pak choi, carrots and beansprouts. Cook for a few minutes but keep the vegetables crunchy.
+ Taste for seasoning, add noodles to your serving bowls, then pour over the vegetable broth and serve.
+ Sriracha, a dash more tamari or condiment of your choice on the table and a plate of the fresh herbs to add according to taste.
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