A delightful vegan take on the classic Vietnamese noodle soup, packed with fresh herbs and bold flavors.
Prepare the onion and ginger by charring them over an open flame or in a hot skillet until slightly blackened.
Charring the aromatics adds a smoky depth to the broth.
In a large pot, combine the charred onion and ginger with cinnamon stick, star anise, cloves, bay leaves, carrot, celery, soy sauce, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
Simmering the broth slowly allows the flavors to meld together beautifully.
Strain the broth to remove solids and return the liquid to the pot. Keep it warm over low heat.
Straining ensures a clear and smooth broth.
Cook the rice noodles according to package instructions, then drain and divide into serving bowls.
Rinse the noodles under cold water after cooking to prevent sticking.
Top the noodles with bean sprouts, napa cabbage, basil, cilantro, and peanuts.
Arrange the toppings neatly for an appealing presentation.
Ladle the hot broth over the noodles and toppings in each bowl.
Pour the broth gently to avoid disturbing the toppings.
Serve with lime wedges and sliced chili peppers on the side for added flavor.
Allow guests to customize their soup with lime and chili to taste.
