1 brown onion (approx. 150 g), cut in 8 segments
6 cm piece fresh ginger, peeled and cut into slices
2 star anise
1 cinnamon quill or a tsp of cinnamon powder
1 lemon grass stick
1 tsp mixed peppercorns (3 black, 3 pink, 3 white, 3 sichuan)
1 tsp coriander seeds
1 tsp fennel seeds
1500 g water
80 g soy sauce
1 tbsp lime juice (approx. 1 lime)
2 pinches ground white pepper
1 tsp of seaweed
1/2 tsp spirulina powder
300 - 350 g flat rice stick noodles (approx. 6 mm wide)
boiling water, for soaking
2 - 3 spring onions/shallots, trimmed and cut into thin slices diagonally, to serve
8 - 10 sprigs fresh coriander, leaves only, to serve
6 - 8 sprigs fresh mint, leaves only, to serve
2 sprigs fresh Thai basil, leaves only, to serve
100 g fresh bean sprouts, to serve
1 - 2 fresh long red chillies, deseeded if preferred and cut into thin slices, to serve
1 - 2 limes, cut into cheeks, to serve
30 - 50 g soy sauce, to serve
Place onion, ginger, star anise, cinnamon, peppercorns, coriander seeds and fennel seeds into the simmering bowl placed in the mixing bowl and cook 60 min/100°C/speed 1.
Add remaining 200 g water, fish sauce, lime juice, salt and pepper and cook 30 min/100°C/speed 1.
Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh noodles into it. Cover with boiling water and leave to soak for 15 minutes.
Lift the simmering basket & discard contents from the simmering basket.
Using simmering basket, drain rice noodles, then divide evenly between 6 serving bowls.
Place garnishes (spring onions/shallots, coriander, mint, basil, bean sprouts, chillies and lime cheeks) onto a plate. Place a small bowl onto mixing bowl lid and weigh soy sauce into it. Serve soup with garnishes and season as desired.