Vietnamese noodle soup
|1||onion — peeled and halved|
|3 cm||fresh ginger — halved|
|1||cinnamon — stick|
|1 tsp||coriander — seeds|
|1 l||stock — vegetable|
|10 ml||soy sauce|
|250 g||noodles — flat rice|
|6||shiitake mushrooms — sliced|
|100 g||broccoli — florets|
|1||onion — halved, thinly sliced|
|2||spring onions — sliced on the diagonal|
|1||red chilli — sliced|
|1||lime — wedges|
|125 ml||mixed bean sprouts|
Char the onion and ginger under a grill until it’s slightly blackened on each side. Rinse the black off with water.
Dry-fry the cinnamon, star anise, cloves and coriander seeds in a large saucepan over a medium heat.
When spices are aromatic, add vegetable stock, soy sauce, charred onion and ginger.
Bring the broth to the boil and let it simmer for 30 minutes. Strain and keep it hot until ready to use.
Place the noodles in a large bowl and cover with boiling water. Allow it to stand for 20-30 minutes or until tender but still chewy.
Add the noodles, mushrooms and broccoli to the broth and scatter it with garnish.
Serve immediately with hoisin sauce.