Vegetarian Pho with Mushrooms and Greens
Looking to impress your guests?
Look no further. Here's a great recipe for a Friday or Saturday evening when you have time to simmer the stock. The beautiful colours and flavours will have everyone going for seconds.
Serves 4-6 people
3 liters of water 2 onions, chopped 1 leek, cleaned and chopped 2 carrots, chopped 1 cup dried mushrooms 1 lime, halved 2 slices orange 1 tbsp black peppercorns 1 red chili pepper, sliced in half lengthwise 3 x 1 1/2 inch pieces of ginger 2 garlic cloves 1 tsp whole cloves 4-star anise or 2 tsp anise seeds, crushed 1 cinnamon stick 2 sprigs each basil, mint, and cilantro 1/4 tamari or soy sauce 1 tsp sesame oil (optional)
2 cups sugar snap peas, blanched 1 cup mushrooms, blanched 2 cups baby bok choy, halved and blanched 1 cup bean sprouts