Easy Shrimp Pho
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.
You can start off with Rice Paper Banh Mi with Lemongrass Pork and finish the meal with Vietnamese Coffee Ice Pops.
For more Vietnamese-inspired dishes, see Chowhound’s summer rolls recipe using peanut sauce.
- 8 ounce rice noodles, thin or pad Thai style
- 1 tablespoon canola oil
- 2 tablespoons ginger root, grated
- ½ tablespoon chili-garlic paste
- 1 tablespoon sesame oil
- 8 cups low-sodium chicken broth
- 2 lemon peel strips
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons hoisin sauce
- 1 teaspoon cinnamon
- ½ teaspoon ground coriander
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper, freshly cracked
- 6 cups bok choy, leaves and stems separated, stems thinly sliced
- 1 pound shrimp, raw, peeled, and deveined
- Thai Basil
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.
6Serve with the optional garnishes.
© CBS Interactive. All Rights Reserved