Ingredients
340 g wide rice noodles
3 shallots
½ cup Asian or purple basil leaves, slivered
Spring onions, chopped
1 cup coriander, chopped
Several sprigs fresh mint
2 cups bean sprouts
2 chillies, fine chopped (to taste)
3-4 limes, cut in wedges
SIDS SALT & PEPPER to taste
Directions
Make Vegetarian Pho Broth. Have the broth at a simmer in a soup pot. Season with SIDS SALT & PEPPER to taste. Shallots slice paper-thin, separate into rings and soak for 5 minutes in cold water, then drain and rinse.
Bring a large pot of water to a boil and add the noodles. Cook until just al denté, (firm to the bite) following the timing instructions on the package. (typically 5 minutes) Drain and divide among 6 large soup bowls. Ladle in a generous amount of hot broth. Sprinkle on half the coriander, shallots, half the basil leaves and the spring onions. Divide the bean sprouts, chopped chillies, the remaining basil and coriander, mint sprigs and the lime wedges. Serve with chopsticks for the noodles and soup spoons for the broth.
