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Pho soup

  • Preparation Time25 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyEasy

For the soup base

450g 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 tbsp rapeseed oil
1/2 bunch fresh coriander, leaves roughly chopped
1 bunch sweet basil, leaves roughly chopped
3 jalapenos, roughly chopped
For the soup base:
1) Preheat the oven to 180C/Gas 4. Place the mushrooms, carrot, onion, celery, ginger, lemongrass and the oil Into a roasting pan and bake for 25 minutes.

2) Remove from the oven, transfer the ingredients into a large saucepan and add 4L of cool water. Bring to a simmer and then add the coriander, basil, and jalapenos and simmer for 20 minutes.

3) Remove from the heat and strain the base into a bowl. Stir in the sambal, soy sauce, sesame oil and salt, to taste. Divide between the 8 soup bowls.

For the spicy vinaigrette:
1) Whisk all the vinaigrette ingredients together.

Roasted vegetables:
1) Preheat the oven to 220C/Gas 7. Toss the chosen vegetables with a little olive oil, salt, and pepper on a large baking tray.

2) Roast the vegetables for 40 minutes, until browned, turning once with a spatula.

To serve:
1) Toss the desired medley of roasted vegetables with the spicy vinaigrette and serve a spoonful on top of each bowl of soup. 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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