Ingredients
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1
-
1
-
1
-
1
-
1
-
1
-
1 -
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8
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1
-
-
6
-
3
-
-
-
Directions
Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to using store-bought broth here. To get restaurant-quality pho, in a fraction of the time the broth simmers with aromatics and sauces before adding the shrimp and veggies. Other than the noodles, this pho is a one-pot meal. For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Banh Mi Rice Bowls.,Shrimp pho, pronounced fuh, is a traditional Vietnamese soup consisting of shrimp and vegetables in an aromatic broth served over rice noodles and topped with a variety of garnishes. Its typically eaten with chopsticks and a big soup spoon but use whatever you have.,The stock is absolutely delish, youre going to have to trust me here! Dont leave anything out. For my shortcut stock, use the following ingredients to flavor the stock:,Fish sauce,Soy sauce,Cinnamon stick,Star anise pod,Sliced ginger,Shrimp shells (If you use already-peeled shrimp, dont worry about adding shells to the broth.),Put the noodles in a heatproof bowl and pour in water from the tea kettle, OR,Bring water to a rapid simmer in a skillet and add the noodles off-heat.
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Steps
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1
Done
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If Youre Using Frozen Shrimp, Thaw It Completely and Drain as Much Water as Possible, Using a Paper Towel to Pat It Dry If Youre Using Fresh, Shell-on Shrimp, Peel It and Reserve the Shells For the Stock |
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2
Done
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Add the Broth, Fish Sauce, Soy Sauce, Cinnamon Stick, Star Anise Pod, Sliced Ginger, and (if Applicable) Shrimp Shells to a Medium Saucepan and Bring to a Simmer. |
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3
Done
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Chop the Leafy Tops from the Bunch of Cilantro. Add All the Stems to the Saucepan. |
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4
Done
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Cook For 20 to 25 Minutes, or Until Very Fragrant, Then Use a Slotted Spoon to Remove and Discard the Solids. Keep at a Gentle Simmer., |
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5
Done
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Meanwhile, Just Before the Broth Is Ready Fill a Wide Skillet With Water and Bring to a Boil Over High Heat, Then Remove from Heat and Add the Rice Noodles. |
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6
Done
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Let Soak For 3 to 5 Minutes, or According to Package Instructions. Drain and Set Aside. |
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7
Done
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Add the Mushrooms and Cauliflower Florets to the Broth and Cook For 4 to 5 Minutes, or Until Tender but Still Crisp. |
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8
Done
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Add the Shrimp and Cook For 1 to 2 Minutes, Until Firm, Opaque, and Pink., |
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9
Done
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Divide the Rice Noodles to Each Bowl First, Then Use a Slotted Spoon to Distribute the Shrimp and Veggies, About 1 1/4 Cup Each. |
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10
Done
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Ladle 1 Cup Broth Over the Top and Garnish However You Like. |
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11
Done
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Serve With Lime Wedges and Sriracha. |
