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Categories:Viewed: 4 - Published at: 3 years ago
Ingredients
- 1 recipe vegetarian pho broth
- 3/4 pound wide rice noodles
- 1 pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces
- 1/2 cup Asian or purple basil leaves, slivered
- 4 scallions, chopped
- 1 cup chopped cilantro
- 2 to 4 bird or serrano chilies, finely chopped (to taste)
- 6 mint sprigs
- 3 to 4 limes, cut in wedges
Method
- Have the broth at a simmer in a soup pot.
- Steam or blanch the asparagus for 2 to 3 minutes, just until crisp-tender.
- Set aside.
- Bring a large pot of water to a boil and add the noodles.
- Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes).
- Drain and divide among 6 large soup bowls.
- Distribute the asparagus among the bowls and ladle in a generous amount of hot broth.
- Sprinkle on half the cilantro, half the basil leaves and the green onions.
- Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.
- Serve with chopsticks for the noodles and soup spoons for the soup.
