Shrimp Pho Recipe

image Pho, no matter what you make it from is very heart and body warming. This is a good recipe!! Shrimp Pho

Serves 6

* 12 cups water
* 2 cups chicken broth
* Shells from 3 pounds large peeled shrimp
* ½ bunch fresh cilantro, roughly chopped
* 1½ cups chopped yellow onion
* 1⅓ cups chopped green bell pepper
* 4 cloves garlic, minced
* 3 tablespoons fish sauce
* 2 tablespoons fresh lime juice
* 2 tablespoons soy sauce
* 1 tablespoon minced fresh ginger
* 1 teaspoon chile-garlic sauce (Sriracha)
* ½ teaspoon ground coriander
* 1½ pounds peeled and deveined large fresh shrimp
* 1 (8-ounce) package rice noodles
* 1 to 2 jalapeño peppers, sliced
* 2 limes, cut into wedges
* ½ cup Thai basil leaves
1. In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)
2. In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.
3. Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s