Ingredients

1 recipe vegetarian pho broth

3/4 pound wide rice noodles

1 pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces

1/2 cup Asian or purple basil leaves, slivered

4 scallions, chopped

1 cup chopped cilantro

2 to 4 bird or serrano chilies, finely chopped (to taste)

6 mint sprigs

3 to 4 limes, cut in wedges

Method