Steep the dried mushrooms in 1 Quart of hot water. About 45min to 1 hour.
While the mushrooms are being steeped, cut the ginger into large thick slices. Shortly before the mushrooms are ready, set a pot/dutch over to medium high. Add the onion and ginger slices to char in the pot, about 10 minutes.
When the mushrooms are ready, remove the base and cut them into large
chunks. Add the water used for the mushrooms to the pot, avoiding the debris at the
bottom of the water. Add to this 3 Quarts of vegetable broth and bring to a boil.
Lower the heat to a simmer. Skim the water to remove any foam or debris.Add the star anise, cinnamon stick, coriander and fennel seeds, cloves, and
cardamom. Add the soy sauce and sugar. Simmer for one hour.
In the meantime, cut up the scallions, serrano, and red onion. Cut the lime into wedges. Fifteen minutes before the broth is ready, add boiling water onto the rice
noodles.
Strain out the water when the noodles are ready (15min). When the broth is ready, add some of the rice noodle to a bowl. Pour the hot broth over the noodles and add a handful of bean sprouts. Add in some scallions and chiles and serve with the remaining herbs and
ingredients.
