For the Broth:
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
two 3-inch cinnamon sticks
2 pods of star anise
4 cloves
2 bay leaves
1 carton vegetable stock/ broth
3 tablespoons soy sauce
salt
o Add onion, shallots, garlic, ginger, spices and dry roast for a few mins
o Once they begin to char (gets a smoky flavor this way) add stock and soy sauce and bring to a boil over high heat
o Turn heat to low and simmer for 30 mins
o Strain into a clean pot, discard the solids and keep warm over low heat
o You can then serve the broth ladling it over rice noodles and add garnish as desired such as:
Tofu, peas, carrots, bean sprouts, green onions, basil leaves, cilantro, diced chilies, etc. etc.
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