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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:    
      
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