Vietnamese Pho

Ingredients

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

Equipment

• bowl
• frying pan

Directions

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