Quick Shrimp Pho
Pho (pronounced “fuh”) is a versatile dish, easy to make and totally customizable. Whether you like vegetarian style, shellfish, or the traditional pork or chicken, this dish is Pho you! (See what I did there?)
Using raw shrimp makes for a juicy addition to the soup.
Colorful, flavorful toppings that only take a few minutes to prep!
Brown rice noodles have a little more crunch to them than regular rice noodles, use either!
COST: $
Prep Time: 5MIN
Cook Time: 15MIN
Serving Size: 2
Tools
Chef’s Knife
Large Pot
Bowls
Ingredients
1/2 cup shredded carrots
3-4 Mushrooms, sliced
1 Jalapeño, sliced
3 Baby Bok Choy, chopped
3 Sprigs Green Onion, chopped
2 Cartons Beef Stock
4 Cups Water
2 TSP Sesame Oil
2 TSP Ginger Paste
2 TSP Lemongrass Paste
3 TBS Soy Sauce
1 TSP Sriracha
1/2 TSP Fish Sauce (optional)
2 Handfuls Dried Rice Noodles
5-7 Raw Shrimp
2 Handfuls Mung Beans
1 Handful Fresh Mint
1 Handful Fresh Tarragon
1 Handful Fresh Thai Basil
Instructions
1. Prep the veggies, herbs and shrimp, set aside in bowls.
2. Empty both cartons of beef stock plus 4 cups water in a large pot and set heat to high.
3. Add the ginger paste, lemongrass paste, fish sauce, soy sauce, Sriracha, wisk together.
4. Add the shredded carrots and 1/2 of the sliced jalapeños and bring mixture to a boil.
5. Once broth is boiling, add in sesame oil and dried noodles, cook 2 minutes, then add the raw shrimp and cook 3 more minutes.
6. Remove from heat, add in Bok Choy and mix together.
7. In a large, deep bowl, ladle 2 scoops of broth. With tongs, add desired amount of cooked noodles and shrimp.
8. Add mushrooms to the top of the noodles, and ladle 2 more cups of broth, lightly steaming them.
9. Finish the dish by topping it with the remaining fresh sliced jalapeños, mung beans, fresh mint, fresh tarragon and fresh Thai basil. Enjoy with chopsticks or a spoon and fork!
Use soy sauce in your stock base for the most authentic taste. Make it as spicy as you’d like!
