PHO BOWL RECIPES

Name: Shrimp Pho - Vietnamese Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 8 oz rice noodles (thin or pad thai style); 1 teaspoon coriander seeds (or 1/2 teaspoon ground); 2 cloves whole (or 1/4 teaspoon ground); 1/2 teaspoon black peppercorns (or 1/4 teaspoon freshly cracked); 1 tablespoon sesame oil; 2 tablespoons ginger root (minced); 1/2 tablespoon chili garlic paste; 8 cups chicken broth (low sodium); 2 strips lemon peel (use carrot peeler); 2 tablespoons soy sauce (low sodium); 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons hoisin sauce; 1 teaspoon cinnamon; 8 cups bok choy (stem thinly sliced & leaves roughly chopped); 1 lb shrimp (raw); thinly sliced onion; slices jalapeno; cilantro; lime wedges; hoisin sauce; sriracha; bean sprouts; Thai basil

SHRIMP PHO - VIETNAMESE NOODLE SOUP - THE LEMON BOWL®

Shrimp Pho - Vietnamese Noodle Soup - The Lemon Bowl® image

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

Ingredients

8 oz rice noodles (thin or pad thai style)
1 teaspoon coriander seeds (or 1/2 teaspoon ground)
2 cloves whole (or 1/4 teaspoon ground)
1/2 teaspoon black peppercorns (or 1/4 teaspoon freshly cracked)
1 tablespoon sesame oil
2 tablespoons ginger root (minced)
1/2 tablespoon chili garlic paste
8 cups chicken broth (low sodium)
2 strips lemon peel (use carrot peeler)
2 tablespoons soy sauce (low sodium)
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 teaspoon cinnamon
8 cups bok choy (stem thinly sliced & leaves roughly chopped)
1 lb shrimp (raw)
thinly sliced onion
slices jalapeno
cilantro
lime wedges
hoisin sauce
sriracha
bean sprouts
Thai basil

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

PHO SOUP RECIPE | FOOD NETWORK

Pho Soup Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 1 hours 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 27

Ingredients

1 pound cremini mushrooms, roughly chopped
2 stalks celery, diced
1 whole carrot, peeled and diced
1 yellow onion, peeled and diced
2 thumb-sized pieces fresh ginger, diced
1 stalk lemongrass, pounded with the back of knife, then roughly chopped
4 tablespoons canola oil
1/2 bunch fresh cilantro, leaves roughly chopped
1 bunch sweet basil, leaves roughly chopped
3 jalapenos, roughly chopped
2 heaping tablespoons sambal oelek
1/2 cup soy sauce
1 tablespoon sesame oil
Salt
1/4 cup sambal oelek
1/4 cup soy sauce
1/4 cup apple cider vinegar
1 teaspoon sesame oil
2 tablespoons dark brown sugar
Eggplant
Carrot
Red pepper
Shiitake mushrooms
Fresh spinach
Snow peas
"Dragon" noodles, fresh ramen, lo mein or buckwheat noodles
Lime wedges, for garnish

Steps:

For the base: Preheat the oven to 350 degrees F.
In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.

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