6 cups bok choy, leaves and stems separated, stems thinly sliced
1 pound shrimp, raw, peeled, and deveined
Pho has achieved a rise in popularity nationwide in the last decade. Pronounced, “fah,” Vietnamese noodle soup is basically broth, linguine-shaped rice noodles called “bánh phở,” a few herbs, and meat. In this case, it’s shrimp.
1In a large soup pot, warm the canola oil over medium heat for 30 to 60 seconds until it starts to shimmer. Add ginger and chili-garlic paste, and then stir for 30 seconds to release the flavors.
2Stir in the sesame oil, chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, and spices. Bring mixture to a boil. Then slowly add bok choy leaves and stems. Let it boil again and add shrimp.
3Continue to simmer until shrimp turns bright pink and bok choy wilts, about 3 to 4 minutes. Check for seasoning and add salt or pepper or soy if necessary.
4Prepare rice noodles according to package directions and set aside.
5Divide rice noodles evenly between four large bowls and ladle soup into each bowl.