Food Network UK

Pho soup

0

Recipe by Guy Fieri

Ingredients

  • For the soup base:

  • 450g cremini mushrooms, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 whole carrot, peeled and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 1 yellow onion, peeled and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 stalks celery, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 thumb-sized pieces fresh ginger, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 1 stalk lemongrass, pounded with the back of knife, then roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 4 tbsp rapeseed oil
  • 1/2 bunch fresh coriander, leaves roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 bunch sweet basil, leaves roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 3 jalapenos, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 heaped tbsp sambal oelek
  • 120ml soy sauce
  • 1 tbsp sesame oil
  • Salt, to taste

  • For the spicy vinaigrette:

  • 60g sambal oelek
  • 60ml soy sauce
  • 60ml apple cider vinegar
  • 1 tsp sesame oil
  • 30g dark brown sugar

  • For the suggested medley of roasted vegetables:

  • Aubergine
  • Carrot
  • Red pepper
  • Shiitake mushrooms
  • Fresh spinach
  • Mangetout
  • Dragon noodles, fresh ramen, lo mein, or buckwheat
  • Lime wedges, for garnish

Use imperial measurements

Method

How to make Pho soup

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) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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.