Vietnamese vegetable pho noodle soup with Asian basil – Food & Home Magazine

Ingredients

• <h3>STOCK</h3>
• 1 onion, chopped
• 1 x 5cm piece fresh ginger, sliced
• 4 star anise
• 1 cinnamon stick
• 30ml fish sauce
• 15ml sugar
• 1,5 litres good-quality vegetable stock
• juice of 2 limes
• salt, to taste
• <h3>SOUP</h3>
• 12 – 16 shiitake mushrooms, stalks removed
• 1 large bunch enoki mushrooms, split into 8
• 375g rice noodles, soaked
• 200g bean sprouts, to serve
• 1 bunch spring onions, chopped, to serve
• 100g Asian basil, to serve
• 100g fresh coriander, to serve
• 10ml fish sauce, to serve
• 1 lime, cut into wedges, to serve
• 2 red chillies, seeded and sliced, to serve