Ingredients in bold.
Charring ginger in the wood stove.
Make broth:
1.5 litres of broth (Water with bouillon works fine for me, but my Cambodian friend insists homemade broth from bone is the only way.)
-charred ginger, several garlic cloves, onions or shallots cut in chunks
I used cheesecloth to make a spice bag.
-a spice bag (bouquet garni) containing:
1/2 cinnamon stick
1 – 2 whole cloves
8 cardamom pods, cracked
4 tsp each of corriander seed and fennel seed, ground together
charred ginger, shallots, honey, fish sauce, garlic & fresh turmeric
(I added a bunch of dried basil and ground in a bunch of mustard seeds and 2 tsp. cumin seeds…I can’t resist throwing things in. I also added 1 chopped fresh turmeric root for its anti-inflammatory properties.)
spice bag/ bouquet garni
simmering stock
Bring broth to a boil and then simmer- the longer the better- until aromatic. Strain.
Then adjust the taste with the four essentials of Eastern Asian food- salty, sour, hot and sweet. I used lots of fish sauce, lime juice, fresh red chili and raw honey.
carrots, broccoli, shrimp, rice noodle, bok choy
In a large bowl arrange cooked veggies (broccoli, cauliflower, bok choy- whatever’s in the fridge), cooked rice noodle and a cooked protein (tofu or shrimp or thinly-sliced beef or chicken.)
Pour hot broth over this and serve with your choice of garnishes:
bean sprouts, fresh basil, mint, cilantro, hoisin sauce, chilies, lime.
Enjoy!
