Inspired by her time in Southeast Asia, Heidi and a friend worked on this soup for a recent event in Phoenix. She enjoys it almost weekly at one of her favorite restaurants, Pho Avina. You’re gonna LOVE it!!


  • 1 gallon beef broth
  • 1/2 ea onion
  • 1/2 cup wood ear mushrooms
  • 1 pod star anise
  • 1 ea cinnamon stick
  • 2 cloves garlic, crushed
  • 1/2” piece ginger, sliced
  • 1” piece lemongrass, crushed
  • 1 tsp ground black pepper
  • 2 Tbsp fish sauce
  • Rice noodles
  • Scallions

In a large pot, place the broth and the mushrooms. Place over medium heat and bring to a low simmer

Halve and char the onion in a hot –nonstick pan – let cool. In a large piece of cheesecloth, place the onion, star anise, cinnamon, garlic, ginger, and lemongrass. Tie into a sachet and place in the pot of broth. Add the black pepper and simmer for 1 hour.

Add the fish sauce and simmer another 15 minutes. Remove the sachet, check for seasoning and add salt if necessary.

Once the broth is complete, pour over rice noodles and garnish with chopped scallion. YUM!


About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE