classic pho

Classic Pho

1 recipe broth, above

3/4 pound wide rice noodles

3 shallots, sliced paper-thin, separated into rings and soaked for 5 minutes in cold water, then drained and rinsed

1/2 cup Asian or purple basil leaves, slivered

4 scallions, chopped

1 cup chopped cilantro

Several sprigs fresh mint

2 cups mung bean sprouts

2 to 4 bird or serrano chilies, finely chopped (to taste)

3 to 4 limes, cut in wedges 

1. Have the broth at a simmer in a soup pot.

2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Ladle in a generous amount of hot broth. Sprinkle on half the cilantro, the shallots, half the basil leaves and the green onions. Pass the bean sprouts, chopped chilies, the remaining basil and cilantro, mint sprigs and the lime wedges. Serve with chopsticks for the noodles and soup spoons for the broth. 

broth recipe:

http://www.nytimes.com/2012/04/23/health/nutrition/noodle-soups-from-the-garden-simple-vegetarian-pho-broth.html?ref=nutrition