1 star anise
1/2 tsp ground cinnamon
1 garlic glove
4 cm fresh ginger
2 tbsp Vietnamese sauce
10 ml soy sauce
1 red pointed capsicum
4 spring onions
1/2 red chili pepper
1/2 lime
2 portobello mushrooms
1 onion
140 g wide rice noodles
5 g coriander
5 g Thai basil
20 g peanuts
2 tbsp sunflower oil
2 cube vegetable stock
2 tsp white wine vinegar
Salt & Pepper
Start boiling 1300 ml water. Heat a stockpot with the lit on medium temperature, without oil. Mince 1 garlic glove. Grate 4 cm of ginger with a fine grater. Add 1 star anise and 1/2 tsp of cinnamon to the stockpot and heat until aroma's are released.
Add 2 tbsp sunflower oil, the grated ginger and half of the minced garlic to the stockpot and fry for 1-2 minutes. Add the boiling water, 2 tbsp Vietnamese sauce and 5 ml soy sauce. Crumble the 2 blocks of vegetable stock in the pot and let it boil. Lower the heat and let the stock boil for 25 minutes.
Cut 1 red pointed pepper into thin rings. Cut 4 spring onions into thin rings. Cut 1/2 red chili pepper into thin rings. Cut 1/2 lime into wedges. Chop 1 onion. Cut 2 portobellos into strips. Chop 5 g coriander and 5 g Thai basil.
Heat 1 tbsp sunflower oil in a frying pan with the lit at medium temperature. Fry the chopped onion and the rest of the minced garlic for 1-2 minutes. Add the strips of portobello and fry for 7-8 minutes. Quench with 2 tsp white wine vinegar. Cover with a lit and keep warm on a low temperature for 4-5 minutes.
Remove the ginger and star anise from the stockpot. Add 140 g rice noodles and boil for 4-8 minutes on low temperature. Add the fried portobello and onion. Mix well.
Pour the Pho into bowls. Garnish to taste with 5 ml soy sauce, the diced capsicum, spring onion, red chili peper, lime, coriander, basil and peanuts.