Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 8 cups of chicken broth
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of ginger, grated
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 cinnamon stick
- 2 star anise
- 2 cardamom pods
- 1 package of rice noodles
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- 1 jalapeno, sliced
- 1 cup of bean sprouts
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Bowls for serving
Step-by-step instructions:
1. In a large pot, heat the chicken broth over medium-high heat.
2. Add the onion, garlic, ginger, fish sauce, soy sauce, sugar, cinnamon stick, star anise, and cardamom pods to the pot. Bring to a boil and then reduce heat to a simmer.
3. Simmer the broth for 30 minutes to allow the flavors to meld together.
4. While the broth is simmering, cook the rice noodles according to the package instructions.
5. Strain the broth to remove the solids and return it to the pot.
6. Add the shrimp to the pot and cook for 3-5 minutes until they are pink and cooked through.
7. Divide the cooked rice noodles among the serving bowls.
8. Ladle the hot broth and shrimp over the noodles.
9. Serve with lime wedges, cilantro, jalapeno, and bean sprouts on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 2g
Carbohydrates: 45g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Shrimp can be substituted with chicken, beef, or tofu.
Variations:
- Add sliced mushrooms to the broth for an earthy flavor.
- Use different types of noodles such as udon or soba noodles.
- Add sliced carrots, bell peppers, or bok choy for extra vegetables.
Tips and tricks:
- To make the broth more flavorful, toast the cinnamon stick, star anise, and cardamom pods in a dry pan before adding them to the pot.
- Use fresh shrimp for the best flavor.
- Add the bean sprouts to the hot broth to cook them slightly before serving.
Storage instructions:
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth in a pot over medium heat until hot.
Presentation ideas:
Serve the Shrimp Pho in individual bowls with the noodles on the bottom and the shrimp and broth on top. Garnish with lime wedges, cilantro, jalapeno, and bean sprouts.
Garnishes:
Lime wedges, cilantro, jalapeno, and bean sprouts.
Pairings:
Serve with a side of steamed rice or a crusty baguette.
Suggested side dishes:
Steamed rice or a crusty baguette.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the shrimp are overcooked, reduce the cooking time by 1-2 minutes.
Food safety advice:
Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
Pho is a traditional Vietnamese soup that originated in the early 20th century in northern Vietnam.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve the Shrimp Pho hot with lime wedges, cilantro, jalapeno, and bean sprouts on the side.
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Region: Vietnamese