Vietnamese Pho Soup

This delicious Vietnamese soup is a little work but well worth it.
Broth
12 c water
1 onion, chopped
1 green onion, chopped
1 carrot, chopped
1 sunchoke, chopped
5 whole shallots
8- 2x2" slices of ginger
2 c sliced mushrooms
2 tbsp jaggery
2 tbsp soy sauce
1 teaspoon salt


Place whole shallots on a grill and char, add to the above ingredients. Bring to a boil, then simmer 45 minutes.

Add
1/4 c. pan fried sliced shallots
1 pound sea tangle noodles or rice noodles, soften by placing in hot water until soft then add only noodles to the broth
1 c onion pan fried
2 tbsp green onions


Garnishes:
1/2 lb fresh mung bean sprouts
2 jalapenos, chopped and seeded (or not!!)
1 lime cut into wedges
fresh basil
fresh cilantro
fresh mint


It reminds me of Fresh Summer Rolls with its combonation of herbs, clear noodles and bean sprouts. Enjoy!!