Fragrant Pho Noodle Bowl

This recipe was a little disappointing because I felt that the broth was lacking flavor. I cooked the two pounds of onions and spices for an hour and then let everything sit in the pot to cool for several hours. If I were to make this recipe again, I would first roast the onions and toast the spices. I also would add a little bit of Better than Bouillon to the water to add some depth to the flavor.

I served this with baby bok choy, mai fun noodles, steamed cauliflower, mushrooms, mung bean sprouts, and thai basil leaves. We individually garnished our bowls with sriracha and soy sauce.