Vegetarian pho

serves / 4 prep / 15 minutes cook / 4 hours 20 minutes

Ingredients

250g rice vermicelli noodles 1 bunch baby pak choy, quartered lengthways 300g firm tofu, cut into 1.5cm pieces

Bean sprouts, to serve Fresh Vietnamese mint sprigs, to serve

Sliced fresh red chilli, to serve Hot chilli sauce, to serve Lime wedges, to serve

VEGETABLE BROTH:

2 cinnamon sticks

2 whole star anise

5 cloves

1 1⁄2 tsp coriander seeds

1 tsp black peppercorns 1 large brown onion, quartered 5cm-piece ginger, peeled, halved horizontally

20g (3⁄4 cup) sliced, dried shiitake mushrooms

3L (12 cups) vegetable stock Light soy sauce, to taste

1. To make the broth, place the cinnamon, star anise, cloves, coriander seeds and peppercorns in a dry frying pan over medium heat. Cook, shaking the pan occasionally, for 2-3 minutes or until aromatic. Set aside to cool slightly. Transfer mixture to a piece of muslin cloth and tie up with kitchen string to make a pouch. Add the onion and ginger to the frying pan and cook, turning often, for 3-5 minutes or until lightly charred.

2. Place the onion mixture, muslin pouch and mushroom in a 6L slow cooker. Add the stock. Cover and cook on High for 4 hours to develop the flavours.

3. Five minutes before the broth is ready, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. Remove spice pouch from broth. Stir in soy sauce, to taste.

4. Add the pak choy and tofu to the slow cooker. Cover. Cook on High for 5-10 minutes or until the pak choy is tender. Divide the noodles and soup among serving bowls. Top with bean sprouts, mint and sliced chilli. Serve with chilli sauce and lime wedges.