Vietnamese Pho

• 4 ounces uncooked rice vermicelli
• 1 tablespoon peanut oil
• 2 tablespoons minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon ground anise
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 6 cups water
• 1/3 cup lower-sodium soy sauce
• 4 sprigs cilantro; garnish
• 4 sprigs fresh basil or mint (garnish)
• 1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish)
• 2 scallions, chopped (garnish)
• 2 limes, cut into wedges (garnish)
• 1 cup mung bean sprouts (garnish)
• 1 pound (4 cups) sliced vegetables, (such as bok choy, carrots, green beans)
• 6 ounces cubed tofu

1. Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water.
2. Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook until soft (1 minute), stirring frequently. Add anise, cloves, and nutmeg; stir until fragrant (1 minute). Add water and soy sauce; bring to boil. Reduce heat; simmer. Partially cover.
3. Place garnishes in bowls. Add vegetables and tofu to soup; cover. Increase heat to medium-high. Cook until vegetables are tender (3-5 minutes). Drain noodles; stir into soup.

rice vermicelli, peanut oil, garlic, fresh ginger, ground anise, ground cloves, ground nutmeg, water, lower, cilantro, basil, hot red chile, scallions, bean sprouts, vegetables

Taken from www.myrecipes.com/recipe/vietnamese-pho (may not work)