Bone or vegetable brothamount depends on how many people you’re serving
Salt and pepper to taste
Noodles— I used @lotusfoods rice ramen noodles but use what you have or prefer!
For the broth:
Heat either bone or vegetable broth in a large soup pot. Add in lemon grass and let simmer for 10 minutes.
Chop mushrooms and set aside.
Chop and seed serrano pepper and set aside.
Chop asparagus and sauté in a pan with olive oil, salt and pepper. Cook until tender, about 5 minutes. Set aside.
Cook noodles according to directions. I used the Forbidden Rice Ramen noodles from @lotusfoods. Once your noodles are finished cooking, add into a bowl.
To cook the fish and assemble the pho:
Add coconut oil to a wok or deep pan.
Add onions and let cook for 5 minutes. Add garlic and ginger and mix to combine.
Add fish and sauté for 1 minute. Add in one cup of broth, cover and let cool for 8 minutes or until fish flakes apart.
Once the fish is finished cooking, add in veggies, bean sprouts, serrano, basil and any other toppings you may have in your fridge (especially now, use what you have!). Add in fish last and pour broth over it. Enjoy!