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1
Start by broiling your onions. Set oven rack 4-5 inches from the broiler flame, and set broiler to high. Broil onions for approximately 5 minutes, toss, and broil for another 5 minutes. Your onions will start to char-this is what you want. Every broiler is different, so keep a close eye on things. My onions were done in 15 minutes.
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2
While onions broil, bring vegetable broth to a simmer. Add fish sauce and soy sauce. Stir to dissolve.
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3
Place the spices in a dry skillet and toast them over moderate heat, stirring often, until fragrant. This will take 3-5 minutes.
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4
Place the toasted spices in a steeping device, and submerge the steeping device into the simmering broth. Simmer for approximately 15 minutes, allowing the toasted spices to infuse the broth. Add the broiled onions as soon as they are ready.
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5
While broth simmers, prepare your garnishes. Steam broccoli florets in a steamer over boiling water, covered, until bright green and tender, approximately 4-5 minutes. Set aside.
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6
Prepare the rice noodles according to package instructions. Once rice noodles have been cooked, drain, rinse, and transfer to serving bowls. Carefully pour the broth over the noodles.
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7
Garnish the soup with broccoli, radishes, sprouts, jalapenos, and basil. Serve with lime wedge, chili paste, and hoisin sauce.
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8
Notes:
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9
1. Prep time varies depending on your garnishes.
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10
2. Onions are being broiled and spices are being toasted while broth simmers, so though there are several things to cook, it's all happening at the same time.
