onions, halved with peel on
ginger (thumb-sized), sliced
black cardamom pods
cheese cloth or tea bag
In large pan, toast onion and ginger on high heat until the skins are charred. You can also do this on an open flame.
Once onion and ginger are charred, rinse them with water to remove blackened burnt parts. Set aside.
In large pan toast cinnamon, star anise, cardamom, cloves, and coriander until they are fragrant (2-3 minutes). Rinse when done.
Wrap spices in cheese cloth and tie top with kitchen string to create a pouch.
onion, halved and peeled
fuji apple or pear, halved
In large stock pot, add all aromatics, water, onion, and fuji apple. Bring pot to boil then simmer (gently boil) on low heat for 25 minutes.
Remove spice pouch from pot. Add mushroom powder, salt, brown sugar, and msg.
Continue to simmer for at least 1.5 hours (the longer the better). Then use a mesh strainer to remove all the solids from the pot. The broth will reduce by 1/3, so you will need to top off the pot with more water.
Taste broth and add additional salt, sugar, or msg to your preference. If broth becomes to salty, add more water.
Simmer broth before serving. Broth can also be frozen for later use.
pho noodles (it should say rice sticks or "banh pho")
toasted king oyster mushrooms
lime or lemon wedges
Place noodles in bowl. Then add your proteins.
Pour broth over noodles and protein.
Add bean sprouts, lime juice, and herbs to bowl. Top off with sriracha and hoisin sauce if desired.