PHO AND SEAFOOD RECIPES
SHRIMP PHO - VIETNAMESE NOODLE SOUP - THE LEMON BOWL®
My Shrimp Pho is a faster, easier weeknight version that doesn't require hours in the kitchen making the traditional bone-marrow broth.
Provided by Liz DellaCroce
Categories Soup
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 24
Steps:
- Prepare rice noodles according to package directions and set aside.
- Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; set aside.
- In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
- Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.
- Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
- Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
- Serve with optional garnishes.
Nutrition Facts : Calories 450 kcal, CarbohydrateContent 65 g, ProteinContent 31.9 g, FatContent 6.3 g, SaturatedFatContent 0.6 g, CholesterolContent 156 mg, SodiumContent 1839 mg, FiberContent 3.1 g, SugarContent 3.2 g, UnsaturatedFatContent 5.7 g, ServingSize 1 serving
TURKEY PHO RECIPE - NYT COOKING
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
Provided by Samin Nosrat
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
- In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
- In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
- Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
- Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
- Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
- Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.
Nutrition Facts : @context http//schema.org, Calories 637, UnsaturatedFatContent 6 grams, CarbohydrateContent 93 grams, FatContent 9 grams, FiberContent 5 grams, ProteinContent 42 grams, SaturatedFatContent 3 grams, SodiumContent 1874 milligrams, SugarContent 16 grams, TransFatContent 0 grams
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