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Definitive pho guide — beef, chicken, vegetarian, technique deep-dive
Large bowls for Vietnamese pho — wide enough for garnishes
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Vietnamese cuisine tour — pho, banh mi, street food, home cooking
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
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Definitive pho guide — beef, chicken, vegetarian, technique deep-dive
Large bowls for Vietnamese pho — wide enough for garnishes
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Vietnamese cuisine tour — pho, banh mi, street food, home cooking
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
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Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes. Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water. Remove star anise from broth mixture. Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.