Ingredients:

  • 6 cups chicken or vegetable stock
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, sliced
  • 2-3 fresh Thai bird chilies, to taste (optional)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • Salt, to taste
  • 8 ounces rice vermicelli noodles
  • 1 cup fresh cilantro, roughly chopped
  • 1 cup fresh mint leaves
  • 1 cup fresh Thai basil leaves
  • 1 cucumber, julienned
  • Lime wedges, for serving

Instructions:

  1. Heat the vegetable oil in a large stockpot over medium heat.
  2. Sauté the chopped onion until translucent.
  3. Add minced garlic, ginger slices, and chilies—cook until fragrant.
  4. Pour in the stock; bring to a gentle simmer.
  5. Stir in fish sauce and sugar; season with salt to taste.
  6. Simmer for 20-30 minutes for flavors to meld.
  7. While the broth simmers, cook the rice vermicelli noodles according to package instructions.
  8. Drain and rinse under cold water to prevent sticking; set aside.
  9. In serving bowls, place a portion of the cooked noodles.
  10. Ladle the hot broth over the noodles.
  11. Top with cilantro, mint, Thai basil, and cucumber.
  12. Serve with lime wedges on the side.