- 6 quarts cold water
- 2 medium onions, quartered
- 1 tsp each: ground star anise, clove, cinnamon, fennel seeds
- 4 inches fresh ginger, sliced
- 2 tbsp hoisin sauce
- 1 ½ tbsp salt
- 2 tbsp yellow rock sugar. (*If you can’t find this, regular sugar or agave can be substituted)
- 1-2 pounds ⅛-inch wide rice noodles (or “banh pho” noodles)
- ½ pound of bok choi, sliced in half lengthwise
- Onion, very thinly sliced on a mandolin
- Scallions, chopped
- Fresh thai basil
- Mung bean sprouts
In a large pot, over medium high heat, add star anise, clove, cinnamon and fennel seeds.
Toast for a minute or two, stirring frequently, until fragrant.
Add water, onions, ginger, hoisin sauce, salt and sugar.
Simmer for a minimum of 15 minutes. The longer you cook, the more flavor will develop, but, if you are in a hurry, 15 minutes will produce a more than decent soup. (For full flavor, simmer for 3 hours.)
Use tongs to remove onion.
Strain broth through a fine mesh strainer.
Bring broth to a boil and add rice noodles and bok choi.
Cook 6-8 minutes until al dente.
Divide soup and noodles into bowls.
Add garnishes as desired.