Tomato Pho
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Ingredients
- 12ripe tomatoes
- 4lemongrass stalks(roughly bruised)
- 2 litersvegetable broth
- 1 tablespoonsugar
- 2 teaspoonssalt
- 4 tablespoonsfish sauce
- 4 tablespoonslime juice
- 1 bunchfresh basil(thinly sliced)
- 1 bunchfresh cilantro(chopped)
- 2jalapeño peppers(sliced)
- 400 gramsrice noodles
Instructions
- 1
Combine tomatoes, lemongrass, broth, sugar, salt, and fish sauce in a large pot.
Tip: Let it simmer for 20 minutes.
- 2
Strain the broth into a clean pot, discarding the solids.
Tip: Add lime juice to the strained broth.
- 3
Cook rice noodles according to package instructions.
Tip: Drain and rinse under cold water.
- 4
Ladle the hot tomato pho into bowls, top with cooked noodles, basil, cilantro, and jalapeño slices.
Tip: Serve with additional lime wedges, if desired.
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