1. Soak the pho for more than 2 hours in advance.
2. The vegetables are ready and handled clean.
3. Cut all into thin filaments.
4. Add water to the soup pot, boil, add the soaked rice noodles, boil for about 3 minutes, boil thoroughly, and soak in water for later use.
5. Put oil in the wok and sauté the scallions and ginger.
6. Add the chili and stir fry for a nice aroma.
7. Add in other vegetables except leeks and stir fry.
8. Add 2 tablespoons of shiitake mushroom sauce and continue to stir-fry.
9. Add the drained pho.
10. Add some dark soy sauce and continue to stir well, and season with salt according to taste.
11. Add the leeks and fry until they are broken.
12. Sprinkle a little chopped green onion at the end.
Tips:1. Mushroom sauce and dark soy sauce are both salty, add salt in moderation.
2. The boiled rice noodles should be put under cold water, otherwise it will stick.
