Quick Shrimp Pho With Vegetables Vietnamese Noodle Soup Recipes

SHRIMP PHO

Shrimp Pho image

This is as close as I've ever gotten to real Vietnamese pho with shrimp. Super yummy.

Provided by Mindy

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h30m

Yield 6

Number Of Ingredients 22

Ingredients

4 cups chicken stock
4 cups vegetable broth
3 large shallots, sliced
3 tablespoons low-sodium soy sauce
3 tablespoons fish sauce
1 tablespoon ground ginger
1 tablespoon rice vinegar
1 tablespoon brown sugar
5 cloves garlic, peeled and crushed
1 teaspoon ground black pepper
1 cinnamon stick
2 star anise
1 (8 ounce) package dried rice noodles
½ pound raw shrimp
1 tablespoon low-sodium soy sauce, or to taste
1 clove garlic, or to taste
2 cups bean sprouts
4 green onions, sliced
1 cup fresh basil leaves
¼ cup chopped cilantro
2 sprigs fresh mint, or more to taste
2 limes, cut into wedges, or to taste

Steps:

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.
Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
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.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 50.8 g, Cholesterol 61.6 mg, Fat 1.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 0.2 g, Sodium 2127.6 mg, Sugar 8.1 g

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