- 12 cups of water
- 2 vegetable bouillon cubes
- 2 star anise
- 1 tsp allspice
- 1 medium onion, sliced
- 3 cloves garlic
- 1 cinnamon stick
- 5 whole cloves
- Lemon peels
- 4 slices of ginger (1/4 inch thick)
- 1 tbsp black peppercorns
- 1 tsp of red pepper flakes
Salt, to taste
- Options for serving: Rice noodles, parsley, cilantro, Jalapeno, fresh limes, fresh basil, and bean sprouts
Add water to large pot. Place all ingredients into a cheesecloth and making a sachet, add to the water. Add bullion cubes and bring to a boil.
Reduce to simmer and let cook for 1 hour.
Remove sachet from pat and discard.
Serve broth over cooked noodles.
Instapot? Follow the instructions in the video.
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