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
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.