Ingredients:

6 cups vegetable broth

3 large shallots (type of onion) sliced (1 cup)

½ cup dried shiitake mushrooms

10 cloves garlic, peeled and crushed

3 tbs. soy sauce

12 ¼-inch-thick coins fresh ginger

1 tbs. brown sugar

1 tbs. rice wine vinegar

1 tsp. ground black pepper

2 cinnamon sticks

2 star anise

5–6 fresh basil stems, leaves reserved for soup

1 8-oz. pkg. rice noodles

1 8-oz. pkg. asian-flavor baked tofu, thinly sliced

2 cups soybean sprouts

2 cups watercress

4 green onions, sliced (½ cup)

¼ cup chopped cilantro

1 cup fresh basil leaves

1 lime, cut into wedges

Directions:

1. To make Broth: place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

2. To make Pho: cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

Bon Appetit!