Ingredients

2 large yellow onions, halved with skin on

4-inch piece fresh ginger, halved lengthwise

5 whole star anise

2 cinnamon sticks

4 whole cloves

1 tbsp coriander seeds

1 black cardamom pod

10 cups filtered water

1 cup dried shiitake mushrooms

3 tbsp soy sauce

1 tbsp yellow rock sugar

2 tsp sea salt

1 tbsp mushroom seasoning powder

1 lb dried wide rice sticks (pho noodles)

14 oz extra-firm tofu, sliced and pan-seared

2 cups bok choy florets

2 cups fresh bean sprouts

1 bunch Thai basil

1/2 cup fresh cilantro, chopped

2 limes, cut into wedges

2 Thai chilies, thinly sliced

2 tbsp Hoisin sauce

1 tbsp Sriracha

Instructions

Step 1: Char the halved onions and ginger directly over a gas flame or in a hot dry cast iron skillet until the cut sides are deeply blackened and fragrant.

Step 2: Toast star anise, cinnamon, cloves, coriander seeds, and cardamom in a small skillet over medium-low heat for 2–3 minutes until aromatic.

Step 3: In a large stockpot, combine the charred onions and ginger, toasted spices, dried shiitake mushrooms, and 10 cups of filtered water. Add the yellow rock sugar, soy sauce, and mushroom seasoning powder.

Step 4: Bring the mixture to a boil, then reduce to a low simmer. Simmer uncovered for 45 minutes to develop and concentrate the umami flavors.

Step 5: Soak the dried rice noodles in hot water for 15-20 minutes until pliable but still al dente. Drain and set aside.

Step 6: Strain the broth through a fine-mesh strainer, discarding solids except for the mushrooms which can be sliced and reserved for garnish. Adjust seasoning with additional salt if needed.

Step 7: Divide the noodles, seared tofu slices, and bok choy florets among four large bowls. Ladle the boiling hot broth over them to gently cook the bok choy.

Step 8: Serve immediately with fresh bean sprouts, Thai basil, chopped cilantro, lime wedges, thinly sliced chilies, hoisin sauce, and sriracha on the side for customization.

Tips & Variations

Use a gas stove flame to char aromatics for the most authentic smoky flavor; if unavailable, a broiler or skillet works well too.

Substitute yellow rock sugar with brown sugar or a small amount of honey if needed.

For a heartier meal, add sautéed mushrooms or other vegetables alongside tofu.

Adjust spice level by varying the amount of Thai chilies or sriracha served on the side.

FAQs

Can I make this pho gluten-free?

Yes, ensure your soy sauce is gluten-free or use tamari as a substitute. The rice noodles and other ingredients are naturally gluten-free.

How do I keep the noodles from sticking together?

Soak the rice noodles in hot water just until pliable and al dente, then drain thoroughly. Tossing with a small amount of oil can help if you plan to store them before serving.