Vietnamese Noodle Broth

A steaming, translucent broth infused with star anise and cinnamon. The rice noodles remain supple to the bite, soaked in a deep umami liquid.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 419
• Protein: 13 g
• Carbs: 74 g
• Fat: 6 g

Ingredients

• 1.5 L pho broth
• 250 g Vietnamese rice noodles
• 3 piece star anise
• 1 piece Cinnamon stick
• 1 piece Onion ( halved )
• 2 piece lemongrass ( crushed )
• 2 tbsp fish sauce
• 10 g Vietnamese coriander ( chopped )
• 1 piece Thai chili optional ( sliced )
• 40 g Fresh ginger ( peeled and sliced )

Instructions

1. Toast the spices

   In a dry saucepan, add the star anise and cinnamon stick. Heat until the aromas fill the kitchen, without burning the spices.

2. Infuse the broth

   Pour the pho broth over the spices. Add the halved onion, crushed lemongrass, and sliced ginger. Bring to a simmer, never a rolling boil to keep the liquid clear.

3. Cook the noodles

   Dip the rice noodles into the broth. They should soften and become translucent. Check the texture: they should be tender but still have some bite.

4. Season and finish

   Remove the whole aromatics. Pour in the fish sauce for salt balance. Off the heat, add the chopped Vietnamese coriander and chili for heat.

Chef's tips

• Never boil rice noodles vigorously, they will turn mushy.
• If the broth becomes cloudy, strain it through a fine mesh sieve or cheesecloth.

Storage

Store the broth and noodles separately in the fridge to prevent the noodles from absorbing all the liquid.