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Pho soup

Prep Time:


Cook Time:


8 Servings


About the Recipe


  • 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

  • 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


Step 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.

Step 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.

Step 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:

Step 1

Whisk all the vinaigrette ingredients together.

Roasted vegetables:

Step 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.

Step 2

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

To serve:

Step 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.


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