Pho noodle salad with tofu, wombok and broccoli

350 g thick dried rice noodles
1 tbsp extra-virgin olive oil
400g broccoli, trimmed and sliced diagonally into 2.5cm pieces
120 g wombok cabbage, finely sliced
220 g five-spice tofu (about 1 packet), finely sliced into thin strips
180 g bean sprouts
1 cup Asian herb leaves (Thai basil, coriander, Chinese shallots, Vietnamese mint or perilla)
1 long red chilli, finely chopped (optional)
1 lime, cut into wedges
sea salt and white pepper

Pho dressing
2 onions, peeled and halved
7 cm piece of ginger, peeled and halved lengthways
1 cinnamon stick
5 white peppercorns
3 star anise
3 whole cloves
1 tsp coriander seeds
1.5 litres (6 cups) vegetable stock or water
1 tbsp tamari
6 carrots, peeled and coarsely chopped
3 dried shiitake mushrooms
3 tbsp extra-virgin olive oil
sea salt

To make the dressing, place the onions and ginger pieces directly on the flame of a gas hob or under a very hot grill until they are slightly blackened all over. Heat a large saucepan over a medium–low heat. Add the cinnamon, peppercorns, star anise, cloves and coriander seeds and toast, stirring to prevent burning, for 30 seconds until aromatic.

Add the vegetable stock, tamari, carrots, mushrooms, charred onion and ginger to the pan and bring to the boil, then reduce the heat to low and simmer, uncovered, for 60–80 minutes until reduced by a third. Strain. Season with salt to taste and whisk in the olive oil.

Bring a large saucepan of salted water to the boil, add the rice noodles and cook for six to eight minutes until tender. Drain and refresh under cold running water.

In a frying pan, add the olive oil and pan-fry the broccoli for about five minutes, until just tender and lightly charred.

Combine the noodles, wombok, broccoli, tofu, bean sprouts and herbs and pour over some of the dressing. Mix together well, making sure everything is coated in the dressing and season with salt and white pepper.

Serve topped with chopped chilli (if you like) and lime wedges.

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