Ingredients:

  • 2 large yellow onions, halved with skin on
  • 4-inch piece fresh ginger, halved lengthwise
  • 5 whole star anise
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 tbsp coriander seeds
  • 1 black cardamom pod
  • 10 cups filtered water
  • 1 cup dried shiitake mushrooms
  • 3 tbsp soy sauce
  • 1 tbsp yellow rock sugar
  • 2 tsp sea salt
  • 1 tbsp mushroom seasoning powder
  • 1 lb dried wide rice sticks (pho noodles)
  • 14 oz extra-firm tofu, sliced and pan-seared
  • 2 cups bok choy florets
  • 2 cups fresh bean sprouts
  • 1 bunch Thai basil
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 2 Thai chilies, thinly sliced
  • 2 tbsp Hoisin sauce
  • 1 tbsp Sriracha

Instructions:

  1. Char the halved onions and ginger directly over a gas flame or in a hot dry cast iron skillet until the cut sides are deeply blackened and fragrant.
  2. Toast star anise, cinnamon, cloves, coriander seeds, and cardamom in a small skillet over medium-low heat for 2–3 minutes until aromatic.
  3. In a large stockpot, combine the charred aromatics, toasted spices, dried mushrooms, and 10 cups of water. Add rock sugar, soy sauce, and mushroom powder.
  4. Bring to a boil, then reduce to a low simmer. Simmer uncovered for 45 minutes to concentrate the umami flavors.
  5. Soak rice noodles in hot water for 15-20 minutes until pliable but al dente. Drain and set aside.
  6. Strain the broth through a fine-mesh strainer, discarding the solids (except the mushrooms, which can be sliced and kept for garnish). Season with additional salt if needed.
  7. Divide noodles, seared tofu, and bok choy among four large bowls. Ladle the boiling hot broth over the components to finish cooking the bok choy.
  8. Serve immediately with bean sprouts, Thai basil, cilantro, lime wedges, chilies, hoisin, and sriracha on the side.