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28Ingredients
75Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 onion (large, peeled and halved)
- 1 piece fresh ginger (peeled and halved lengthwise)
- 1 cinnamon stick (3-inch, preferably Vietnamese cassia-cinnamon)
- 1 star anise
- 2 whole cloves
- 1 tsp. coriander seeds
- 4 cups unsalted vegetable stock (or broth)
- 2 tsp. tamari sauce
- 4 medium carrots (peeled and coarsely chopped)
- 8 oz. rice noodles (dried flat, known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
- tofu
- tofu
- bean curd skin
- bean curd skin
- seitan
- mushrooms
- vegetables
- napa cabbage
- napa cabbage
- broccoli
- 1/2 onion (large, very thinly sliced)
- 2 scallions (medium, thinly sliced)
- 1 chile pepper (Thai bird, serrano, or jalapeño, sliced)
- 1 lime (medium, cut into wedges)
- 1/2 cup bean sprouts
- 1 handful herbs (such as cilantro, Thai basil, or cilantro)
- hoisin sauce (optional)
- Sriracha (optional)
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