Ingredients
Base:
- 1 pound cremini mushrooms, roughly chopped
- 1 whole carrot, peeled and diced
- 1 yellow onion, peeled and diced
- 2 stalks celery, diced
- 2 thumb-sized pieces fresh ginger, diced
- 1 stalk lemongrass, pounded with the back of knife, then roughly chopped
- 4 tablespoons canola oil
- 1/2 bunch fresh cilantro, leaves roughly chopped
- 1 bunch sweet basil, leaves roughly chopped
- 3 jalapenos, roughly chopped
- 2 heaping tablespoons sambal oelek
- 1/2 cup soy sauce
- 1 tablespoons sesame oil
- Salt, to taste
Spicy vinaigrette:
- 1/4 cup sambal oelek
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 teaspoon sesame oil
- 2 tablespoons dark brown sugar
Suggested medley of roasted vegetables for soup:
- Eggplant
- Carrot
- Red pepper
- Shiitake mushrooms
- Fresh spinach
- Snow peas
- "Dragon" noodles, fresh ramen, lo mein, or buckwheat
- Lime wedges, for garnish
Directions
Preheat oven to 350 degrees F.
In a roasting pan place all the ingredients in the oil and bake for 25 minutes.
Remove from oven, transfer into a large pot, and add 1 gallon of cool water. Bring to a simmer. Once at a simmer, add the cilantro, basil, and jalapenos and simmer for 20 minutes. Remove from heat and strain. Stir in the sambal, soy sauce, sesame oil and salt, to taste.
For the spicy vinaigrette:
Whisk together all ingredients.
Toss desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl. Garnish with a fresh piece of lime.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Jillybean11010
on September 28, 2011
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I looked up ramen and found this. I'm pretty sure the point is for it to be a short simple take on the dish. I can spend hours cooking all the vegetables and making my own spaghetti sauce or i can go buy a jar of the stuff. You still call it the same thing.
By ellejaye57
Columbus, Oh
on August 14, 2011
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Wow...don't harsh this guys' mellow just because his soups authentic background is a "bit" diff....is it Pho....of course not...and I agree with most of the reviewers that it probably should be called something else, but may be worth a try...it may be good...just not traditional Pho.
By Jalepeno
Winnipeg, Manitoba
on July 30, 2011
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I won't even think of trying this so called PHO, I have been to an authentic PHO restaurant, and have ate their PHO soup, you don't add egg plant, apple, and whatever else you may want to add, a true PHO takes several hours to prepare, and there are a lot steps, to get that beautiful broth. This recipe should be taken off the Food Network site.
Read all 19 reviews