Faux Pho

Ingredients

Noodles:

• Salt, to taste
• Water
• 8 ounces thin dried rice vermicelli noodles

Soup:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons minced garlic
• 1 tablespoon peeled and minced ginger root
• 1 teaspoon Chinese five-spice powder
• 1/4 to 1/2 cup soy sauce
• 6 cups water or broth
• 2 bay leaves
• A smaller sized napa cabbage, about 4-5 carrots sliced thinly on a steep diagonal, and about 1-2 cups of snow peas (if they are in season)
• Fresh-ground black pepper, to taste

For serving (garnishes):

• 4 sprigs of fresh basil
• 1 fresh chili, preferably Thai, stemmed, seeded and minced (optional)
• 2 scallions, chopped
• 2-5 limes, cut into wedges
• 1 cup fresh mung bean sprouts, rinsed (optional)
• hoisin sauce
• sriracha hot sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add the rice vermicelli and cook 2 to 4 minutes until just tender (or follow package directions). Drain, rinse under cold water and set aside.
2. In a large, deep skillet, heat the oil over medium-high heat. Add the garlic and ginger and cook, stirring frequently, 1 minute until soft. Add the five-spice powder and stir 1 minute until warm and fragrant. Stir in 6 cups water, soy sauce and the bay leaves.
3. Bring to a boil, reduce heat so that liquid bubbles gently, and partially cover. Simmer about 15 minutes.
4. Meanwhile, chop the veggies, and prepare the garnishes. Arrange the cilantro, basil, chili, scallions, limes and sprouts in bowls or platters and set on the serving table.
5. Add the mixed vegetables to the soup and cook 3 to 5 minutes until the vegetables are just tender. Add the rice noodles, stir well, then season with salt and pepper. Serve the soup in large bowls and invite diners to garnish to taste at the table. Makes 4 servings.

Notes

Sara (talk) 18:20, 7 October 2014 (PDT)