½ pound large white mushrooms, cut into
½-inch-thick slices and bundled in a piece
of cheesecloth
½ pound thick rice noodles
½ Napa cabbage, cut in half lengthwise and
crosswise into thin strips
2 scallions, sliced
12 large mint leaves, thinly sliced
12 sprigs cilantro, thinly sliced
4 large basil leaves, thinly sliced
1 large lime, cut into 6 wedges
To make the broth, combine the stock, garlic,
ginger, anise, fish sauce, soy sauce, and sugar in
a chef ’s pan or large saucepan. Bring to a boil,
reduce the heat, cover, and let simmer 10
minutes. Drop the mushroom bundle into the
simmering broth and simmer 20 minutes lon
ger. Remove the mushrooms and set aside.
Strain the broth and return it to the pan over
low heat.
While the broth is simmering , bring water
to a boil in a large pasta pan. Pull it off the heat,
add the noodles, and let them soak 10–15 min
utes until tender. Drain and keep the noodles
warm in a colander over hot water.
Add the cabbage to the simmering broth
and stir. Divide the noodles among six warm
bowls. Place the mushrooms on top of the noo
dles. Ladle the broth with the barely cooked
cabbage over the top. Combine the scallions
with the fresh herbs and scatter over each serv
ing. Serve with a lime wedge.
Per serving : 195 calories, 0 g fat, 0 g saturated fat, 40 g
carbohydrate, 5 g protein, 3 g dietary fi ber, 943 mg
sodium. Exchanges: 2 Starch, 1 Vegetable
NAPA CABBAGE • 191