Pho Broth
  • 2 star anise
  • 2 cinnamon sticks
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon black peppercorn
  • 5 whole cloves
  • 3 cardamom pods
  • 1 medium yellow onion - sliced into 8 wedges
  • 3 garlic cloves - crushed with a knife
  • 1-inch piece ginger, sliced and crushed with a knife
  • 6 cups chickpea broth - from above
  • any vegetable scraps like leek tops, onion skins, etc. (optional)
  • ½ lb shiitake - hard stems separated, caps reserved
  • 3½ tablespoons tamari
  • 1 tablespoon brown rice vinegar
  • ¼ teaspoon sriracha/chili sauce
  1. Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color.
  2. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho.
Recipe by Golubka Kitchen at