1.5 hours (mostly non-active cooking)
Char grill ginger and onion on the open flame or using a heavy bottom skillet until black and fragrant. Take care not to burn yourself! Once the onion and ginger are well charred, turn off the heat, leave to cool. Peel off the burnt layer and rinse briefly to get rid of debris. Set aside.
To make the pho stock, in a large stockpot, add the cabbage, carrot, 2 corn cobs (kernel removed), leek, charred onion and ginger, star anise and 3 litres of water. Make sure that all the vegetables are submerged in the water. Bring to a boil and slowly simmer for around 1 hour. Add the pho seasoning to the broth and continue to simmer for 15 minutes. Season the broth with 1–1½tsp salt or to your taste. Keep the broth warm over low heat.
To prepare the pho topping, cut the tofu into pieces and slice the mushroom. Marinate the mushroom and tofu with soy sauce and oil for 10 minutes. Heat up a griddle or frying pan, grill or pan-fry mushroom until just cooked through. Warm up the tofu in the same pan. Keep warm.
To prepare the fresh noodles, separate pho noodle and place it in a large pot or big mixing bowl. Pour in hot boiling water then drain straight away. OR heat the noodles in microwave on high for 1 minute.
Cut up the onion and coriander.
When ready to eat, bring the broth to boil again. To assemble to bowl, add 1-1½ cups of noodle to the bowl. Top with 2-3 pieces of tofu, few mushroom slices. Garnish with spring onion and coriander. Ladder hot boiling soup into the bowl and serve immediately with the condiments.