Pho

Broth:
2 L (8.5 cup) vegetable broth
3 cup water
1 medium onion
4 garlic cloves
3 whole star anise
3 whole cloves
1 small piece fresh ginger
1 cinnamon Stick
soy sauce to taste
1 package rice noodles

Toppings of your choice:
fresh herbs of basil, cilantro, mint
mung bean sprouts
peanuts
sautéed mushrooms
sautéed tofu
hot sauce
lime wedge

Quarter the onion, chop the garlic, slice the ginger into coins.

Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 25 minutes.

Taste and add soy sauce as needed, 2 or 3 tablespoons should do.

In the meantime, prepare toppings choosing whatever combination you like. Roughly chop fresh herbs and peanuts. Sauté the mushrooms or tofu (if using) in a bit of oil and season with soy sauce.

Bring a big pot of water to a boil and cook the rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water.

When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with all the garnished.