2 star anise
1 cinnamon stick
1 tablespoon peppercorns
½ teaspoon whole cloves
5 cups water
½ small yellow onion, cut into 1” chunks
2 garlic cloves
1 2-inch piece of fresh ginger, sliced in half
4 ounces shiitake mushrooms, stems removed and reserved
3 tablespoons tamari
1 tablespoon rice vinegar
2 scallions, finely chopped
2 baby bok choy, sliced lengthwise into quarters
4 ounces rice noodles
mung bean sprouts
fresh basil leaves
chile sauce (sambal or sriracha)
In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
Slice the shiitake mushroom caps and add them to the pot along with the tamari, rice vinegar, and scallions.
Simmer 15 minutes, then add the bok choy and simmer until tender, about 8 minutes. Taste and adjust seasonings.
In a pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente. Drain and rinse.
Ladle pho into 2 bowls over the rice noodles. Serve with the lime slices, sprouts, basil, and chile sauce.