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Use a spiralizer, julienne peeler or mandolin to turn the daikon radish into noodles.
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Bring the water, vegetable broth, fish sauce, lime juice, zest, and coriander to a boil over high heat. Lower to medium and season with salt and pepper. Add the lemongrass, ginger, and chiles. Cover, and simmer for 10 minutes to let the spices infuse the broth.
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Toss in the shrimp and cook for about 8 minutes until they turn pink.
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Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
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Stir in the daikon noodles and cilantro, and cook for about 2 minutes more, until the daikon noodles are softened. Remove and discard lemongrass and gi5ger slices.
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Add bok choy, kale or other veggies to your liking.
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Serve the pho hot, garnishing with green onions, cilantro, Thai basil, onion slices, mung beans and Sriracha or hoisin sauce if desired.