This is a version of the flavorful traditional Vietnamese soup called 'Pho' (pronounced "fuh"). We like to have it as much in the summer as in cooler weather. In the summer we garnish it with plenty of herbs for a refreshing meal, and we enjoy it especially on a rainy, muggy day. Add any vegetables and condiments that you fancy and make it your own!

*Recipe adapted from "The Heart of the Artichoke" by David Tanis

Serves 4-6

2 quarts Bone Deep & Harmony broth
1 star anise
1 small cinnamon stick
½ teaspoon coriander seeds
½ teaspoon of fennel seeds
¼ teaspoon whole cloves
6 cardamom pods
2 tablespoons of nama shoyu soy sauce or tamari
1 tablespoon of fish sauce
2 teaspoons of coconut sugar
Salt and pepper

1 pound of dried rice noodles (we used zucchini spirals using a spiralizer)
½ pound fresh bean sprouts
1 sweet red onion thinly sliced
Thinly sliced raw beef (optional)

Mint, cilantro, basil sprigs
Scallions, slivered
2 spicy chiles slivered (such as Serrano) 
Lime wedges

Bring the broth to a boil and turn down the heat to a simmer. Add star anise, cinnamon, coriander seeds, fennel seeds, cloves, and cardamom. Add shoyu sauce or tamari sauce, fish sauce, coconut sugar, and salt and pepper and simmer, covered, for at least 30 minutes and up to 1 hour. Taste for salt and add more if necessary.

The next morning, drain and rinse again. Strain the broth, and serve immediately or refrigerate the broth and heat to piping hot when ready to use.

When ready to serve the pho, put the rice noodles in a large bowl and pour boiling water over them. Let them sit for about 15 minutes to soften, then drain. For each bowl of soup, put a handful of noodles, some bean and onion slices. Ladle the broth and thinly sliced raw beef (it will cook in the hot broth). Serve with a large platter of the garnishes to pass for everyone to add to their liking.