Pho Broth

12  cups		water
2  lb.		medium sweet onions, peeled and quartered
3		medium carrots, cut into 3-inch chunks
1		medium bulb garlic, top cut off and halved
1  cup		dried shiitake or porcini mushrooms
1		stalk lemongrass, halved and smashed lightly
1/4  cup		thumb-size pieces of fresh ginger, sliced
1  teaspoon		star anise
6		whole cloves
1  teaspoon		black peppercorns
1		6-inch cinnamon stick
2  tablespoons		brown sugar
1  pinch		Kosher salt and/or a few dashes of soy sauce to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Pho Broth ingredients. The serving size for any ingredient in Pho Broth may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Add all ingredients to a large stock pot and stir. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 45 minutes.

Remove from heat and let cool until safe to handle. Place a colander over a large bowl and pour broth into colander. Discard solids. Strain one more time to remove all the bits and pieces: Place a fine-mesh sieve over the stock pot and pour the both back into the pot, through the sieve. Taste, adding salt if desired. Return to the stove and bring to a boil.