Pho Soup
Recipe courtesy Gavin McMillian at The Fly Trap in Ferndale, MI
Prep Time:25 minInactive Prep Time: — Cook Time:45 min
Level:
Easy
Serves:
8 servings
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.