· 8 oz dried rice vermicelli noodles· Desired meat: chicken, pork, steak or raw shrimp* ((See notes))· 1 large yellow onion (, quartered)· 2 (2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)· 6 cups broth ((chicken, beef or vegetable, depending on protein choice))· 2 cups water· 1/4 tsp ground coriander· 1 whole clove ((optional))· 1 1/2 Tablespoons fish sauce ((or less, to taste preference))· ¼ teaspoon hoisin sauce· 1/4 teaspoon soy sauce· ¼ teaspoon red chili paste ((sambal oelek))· 1 stick cinnamon· salt and freshly ground black pepper· 4 green onions (, chopped)· 2 fresh jalapeño peppers or red thai chili peppers (, thinly sliced and seeds removed)· 1 bunch fresh cilantro (, chopped)· 1 bunch Thai basil leaves· 1 cup fresh bean sprouts· 2 limes (, cut into wedges)· Sriracha hot sauce, or additional red chili paste (, for heat, optional)
Step 1Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.Step 2Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.Step 3Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.Step 4Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.Step 51-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).Step 6Discard the ginger, clove, cinnamon stick and onion pieces from the pot.Step 7Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.