Freestyle Fish Phở
Makes 2 Servings
Ingredients
- ¼ lb buckwheat noodles
- 4 cups vegetable stock
- 2 tbsp lemongrass
- 6 oz sea bass (or fish of choice)
- 4 bok choy, halved
- 4 shiitake mushrooms, sliced
- ¼ bunch yellow chives, sliced
- ½ cup pressed five-spice tofu
Garnish
- 1 tbsp scallions, sliced
- 6 leaves Thai basil, sliced
How-to
Cook Buckwheat Noodles
- Cook buckwheat noodles in boiling water for 5 minutes. Strain and shock in cold water. Set aside. (Noodles will be rewarmed just before serving)
Poach Fish
- Bring vegetable stock to boil, add lemongrass, lower heat and simmer for 15 minutes
- Add fish, return stock to a simmer, and poach for 5 minutes. Remove fish from pot and set aside
Cook Vegetables & Tofu
- To the vegetable stock, add shiitake mushrooms, bok choy, yellow chives and tofu and cook for 3 minutes at a boil. Remove and place in serving bowl
Plate & Serve
- Reheat cooked buckwheat noodles in vegetable stock for 1-2 minutes
- Portion the buckwheat noodles into two bowls or plates
- Add the fish. Ladle hot vegetable stock over noodles and fish
- Garnish with scallions and Thai basil