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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I purchased a package of Vietnamese chicken sausage from the local Corridor Sausage Co. here in Detroit and was inspired to make this dish. Ingredients:
1 quart vegetarian pho soup base (pacific brand organic soup starters) |
1 quart chicken stock |
1/2 red onion, halved and sliced thinly - divided |
3 large cloves garlic, sliced |
about 2 inches fresh ginger, grated |
juice from 1/2 lemon |
8 oz. thick rice noodles (pad thai noodles) |
1 pound vietnamese chicken sausage |
for garnish |
2 cups mung bean sprouts |
1 lime cut into wedges |
1/2 cup mint leaves |
1/2 cup basil leaves |
1/2 cup cilantro leaves |
1/2 cup sliced green onions |
sriracha |
fish sauce/soy sauce |
2 fresh serrano or jalapenos, thinly sliced |
Directions:
1. Pour soup base and stock into a medium stock pot. Bring to a boil. Add half of sliced red onion, garlic, ginger and lemon juice. Reduce to simmer.
2. Prepare noodles according to package instructions. Once cooked, drop in an ice bath to stop cooking process. Set aside.
3. While noodles cook, heat broiling pan under broiler at 425F.
4. Place sausages on broiler pan about 4 inches from heating element. Cook for 4 minutes. Pierce each in several places with a sharp knife. Cook an additional 2 minutes, then turn, pierce other side and cook for an additional 6 minutes.
5. Transfer sausage to cutting board and slice in diagonal pieces once cool enough to handle.
6. To serve, divide noodles between 4 large bowls. Divide broth between bowls. Top each with sausage slices.
7. Put remaining sliced red onion in a small bowl (ramekins are perfect). Place mung beans in a small bowl. Place each herb in its own small bowl, as well as green onions, and peppers. Place garnish bowls/ ramekins on a large plate or serving tray and encourage diners to customize their Pho as desired.
8. Serve with chopsticks, fork, and large soup spoon.
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