Phở gạo lứt - Brown Rice Noodles - Helen Le

Grill ginger, shallot, cinamon stick, star anise, black cardamom and onion directly on an open flame until slightly char.Smash ginger and shallot to release the fragrance.Add all grill spices into a cloth bag.Split the sugar cane into smaller stick.Fill the stock pot with about 3 liters of water, add carrot and daikon which I had peel and cut into bit size piece. Add shiitake mushroom which I had soak in hot water for about 15 minutes. Add kelp and 2 tbsp of pickle salted radish, 1 tsp of seasalt, sugar cane and the spices bag and bring to a boil. When it boil, lower the heat, remove the kelp and simmer the broth for about 1 hour. Occasionally skim off the foam. If you refer a dipper flavour broth I would recommend dissolving 1/2 tsp miso paste with half a cup of the broth and stir until dissolve and add back into the soup.Soak brown rice noodle in cool water for about 2 minutes, cook the noodle following package instruction for about 4 - 5 minutes with a dash of vinegar then drain and mix with a little bit of sesame oil to prevent sticking.To assemble the dish, arrange the brown rice noodle into a bowl, ladle the hot soup with the vegetable and mushroom over. Add few slices of vegan ham on top, garnish with some fried shallot and sprinkle of spring onion.