Recipe courtesy of The Fly Trap

Pho Soup

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 8 servings
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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 


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:



Red pepper

Shiitake mushrooms

Fresh spinach

Snow peas

"Dragon" noodles, fresh ramen, lo mein or buckwheat noodles

Lime wedges, for garnish


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.

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