Shrimp Pho
Description
A fragrant, spiced broth is the base of this Vietnamese pho, a rice noodle soup topped with shrimp and herbs.
Ingredients
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4 cups chicken stock
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4 cups vegetable broth
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3 large shallots, sliced
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3 tablespoons low-sodium soy sauce
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3 tablespoons fish sauce
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1 tablespoon ground ginger
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1 tablespoon rice vinegar
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1 tablespoon brown sugar
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5 cloves garlic, peeled and crushed
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1 teaspoon ground black pepper
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1 cinnamon stick
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2 star anise
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1 (8 ounce) package dried rice noodles
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1/2 pound raw shrimp
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1 tablespoon low-sodium soy sauce, or to taste
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1 clove garlic, or to taste
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2 cups bean sprouts
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4 green onions, sliced
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1 cup fresh basil leaves
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1/4 cup chopped cilantro
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2 sprigs fresh mint, or more to taste
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2 limes, cut into wedges, or to taste
Directions
1
Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
2
Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
3
While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
4
Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.