Vegetarian Pho With Asparagus and Noodles

1. 1

   Have the broth at a simmer in a soup pot.

2. 2

   Steam or blanch the asparagus for 2 to 3 minutes, just until crisp-tender.

3. 3

   Set aside.

4. 4

   Bring a large pot of water to a boil and add the noodles.

5. 5

   Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes).

6. 6

   Drain and divide among 6 large soup bowls.

7. 7

   Distribute the asparagus among the bowls and ladle in a generous amount of hot broth.

8. 8

   Sprinkle on half the cilantro, half the basil leaves and the green onions.

9. 9

   Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.

10. 10

    Serve with chopsticks for the noodles and soup spoons for the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.