Vegetarian Pho With Asparagus and Noodles

When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly, so that they retain some crunch. I like to use thick stalks of asparagus and cut them on the diagonal into 2-inch lengths.

Ingredients

• 1 recipe vegetarian pho broth
• ¾ pound wide rice noodles
• 1 pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces
• ½ cup Asian or purple basil leaves, slivered
• 4 scallions, chopped
• 1 cup chopped cilantro
• 2 to 4 bird or serrano chilies, finely chopped (to taste)
• 6 mint sprigs
• 3 to 4 limes, cut in wedges

6 servings

Preparation

1. Have the broth at a simmer in a soup pot.
2. Steam or blanch the asparagus for 2 to 3 minutes, just until crisp-tender. Set aside.
3. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Distribute the asparagus among the bowls and ladle in a generous amount of hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

• Advance preparation: The broth will keep for a few days in the refrigerator and can be frozen. The noodles can be cooked several hours ahead. Rinse them after draining and keep in a bowl. Just before serving, reheat by dunking briefly into a pot of simmering water and drainin

15 minutes