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to make the broth, first heat a large pot over medium/high heat. place the garlic, cloves, cinnamon sticks, shallots, onion, and ginger into the pot and dry roast. stir them occasionally until they begin to stick and char. add the vegetable stock, water and soy sauce, and bring to a boil over high heat. reduce heat, bringing boil down to a simmer. add hoisin and thai basil and stir well. let simmer for 45 minutes to 1 hour, stirring occasionally.
while the broth is simmering, boil a pot of water and place noodles in a large bowl. pour the boiling water over the dry noodles, covering them. let them soak for 15 minutes.
while broth is still simmering and noodles are soaking, prepare the soup elements. chop the cilantro, bok choy. slice the lime and scallions, crush the peanuts and set aside. chop the mushrooms, and mock duck, and add to the broth to warm throughout.
dived the noodles among the bowls evenly. place bok choy and bean sprouts on top of noodles. with a slotted spoon, remove the mushrooms and mock duck from the broth and divide evenly among the bowls. ladle the broth over the ingredients in the bowl. sprinkle the cilantro and scallions on top. finally, top with a sprig of thai basil, a slice of lime and a sprinkle of crushed peanuts. serve with sauces on the side so your guests can apply level of sweet/spicy/nutty they prefer.
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