Recipe courtesy of The Fly Trap
Pho Soup
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 8 servings
Ingredients
Base:
1 pound cremini mushrooms, roughly chopped
2 stalks celery, diced
1 whole carrot, peeled and diced
1 yellow onion, peeled and 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 tablespoon sesame oil
Salt
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 noodles
Lime wedges, for garnish
Directions
- For the base: Preheat the oven to 350 degrees F.
- In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
- Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
- For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
- Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.
