Yield 4 - 6 Servings
Free of: gluten and top 8 allergens.
This Lemongrass Pho is not only delicious, but good pho you! The best part is that you can customize, adding any and all the condiments or protein you desire to make it your soup.
Broth
2 tbsp grapeseed oil
2 cups chopped onion (8 ounces)
1 cup chopped carrots (4 ounces)
1 cup chopped celery (4 ounces)
1-1/2 cups chopped leeks (4 ounces)
1/2 cup chopped parsnips (2 ounces)
4 cloves garlic
2-1/2 quarts water
1 large chopped Roma tomato (2 ounces)
1 large lemongrass stalk, trimmed and chopped (see recipe notes)
1-1/2 cups dried shiitake mushrooms (1 ounce)
1/2 pound daikon, peeled and cut into 1-inch thick slices
1 by 3/4-inch piece of fresh ginger, cut into slices
3 whole star anise
3 whole cloves
1/2 tsp black peppercorns
1 (3-inch) cinnamon stick
Noodles
1 package Banh Pho flat rice noodles
Vegetables
5 ounces sliced shiitake mushrooms, sautéed; or reserved shiitakes from broth, sliced
4-6 heads baby bok choy, depending on size, blanched and chopped (see recipe notes)
1-1/2 cups broccoli florets, steamed
1 cup sliced carrots, steamed
Garniture
1 cup loosely packed cilantro
1/2 cup loosely packed mint leaves
1/2 cup loosely packed thai basil
1 green onion, thinly sliced
2 cups bean sprouts or mung bean sprouts
1/2 jalapeno pepper, thinly sliced
1 lime, cut into 6 wedges
Sriracha, optional
Courses Soups & Salads
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/lemongrass-pho/