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     Title: No Fuss Un-Fuck-Up-Able Fuh (Pho)
Categories: Soups, Vegetarian, Vietnamese
     Yield: 4 Servings

     2    Dashima sheets (dried kelp)
 1 1/2 c  Shitake mushrooms
   1/2 lg Onion
     1    Fresh ginger knob
   1/2 ts Coriander
   1/2 ts Fennel seeds
   1/4 ts Cinnamon
   1/4 ts Cloves
     1 ts Black peppercorn
     2    Whole pods star anise
     1 ts Garlic powder
   1/8 c  GF soy sauce
     2 ts Mirin
     1 ts Balsamic vinegar
     2 tb Gochujang sauce
     1 ts Dijon mustard
   1/2 ts Rice wine vinegar
          Rice noodles
     1 bn Fresh basil and cilantro
   1/2 c  Bean sprouts or mung beans
     1    Green onion; sliced

 Cooking time: 1 hour 15 minutes

 This is an optional step but before making the stock, char your
 onions, ginger, and mushrooms to procure that delicious smokey
 flavor. You can do this on the grill or on your stovetop. I got this
 idea from the brilliant Chef Kenji over at Serious Eats.

 In a large stockpot with 6 cups of water, add dashima, onions,
 mushrooms, ginger, all spices, star anise, soy sauce, mirin, and
 balsamic vinegar. Stir and bring to a boil and then let simmer for 1
 to 2 hours.

 Prepare spicy sauce by mixing together gochujang sauce, mustard, and
 rice wine vinegar. If you like your sauce a little runny so you can
 drizzle it, add 1 ts water.

 Soak your rice noodles in boiling water for 1 minute. Remove and
 place in serving bowl. Pour stock over noodles and serve with sauce
 and plate of herbs, bean sprouts, and green onions.

 Try not to slurp too loudly.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/no-fuss-un-fuck-able-fuh-2/>

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