Pho (Vietnamese Noodle Soup)

recipes.instantpot.com

Mette H Jepsen

12 ounces dried rice noodles dried rice sticks, or banh pho (see Tips)

subheading: BROTH:

2 tablespoons grapeseed oil or other neutral high- heat cooking oil

2 medium yellow onions peeled and halved

4 inch piece fresh ginger thinly sliced

3 cardamom pods lightly smashed with the back of a knife

3 whole star anise pods

4 whole cloves

1 cinnamon stick

1 tablespoon coriander seeds

1 teaspoon fennel seeds

½ teaspoon whole black peppercorns

1 Fuji apple peeled and cut into large chunks

½ cup fresh cilantro roughly chopped

2 tablespoons reduced- sodium tamari or soy sauce

1 tablespoon coconut sugar

2 cups sliced shiitake mushroom caps (5 to 6 ounces) 8 cups low-sodium vegetable broth (you can substitute water for up to 4 cups)

1 teaspoon kosher salt plus more to taste

subheading: TOPPINGS:

1 block baked tofu cut into cubes, 6 to 8 ounce, see Tips

3 scallions sliced on the diagonal

1 cup Thai basil leaves torn up

1 cup Cilantro leaves torn up

2 limes cut into wedges

2 cups bean sprouts

Thinly sliced hot chile peppers or Sriracha

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