Shrimp Pho

Pho (pronounced fuh not foe), is a very popular rice noodle soup from Vietnam usually served with beef strips, brisket, tendon and even meatballs as the protein. Chicken is also used with a different broth. My version utilizes shrimp as the protein which is not traditional but my tasty alternative. This recipe is low-fat and gluten-free if a gluten free hoisin sauce is used. If you can’t find one replace hoisin with a teaspoon of 5 spice, a 1/2 teaspoon salt and a tablespoon of sugar.

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Shrimp Pho

Yield: 4 servings

8 cups water
¼ cup fish sauce
1 tablespoon lemon grass paste or ½ stalk of fresh sliced
2 tablespoons hoisin sauce
2 kaffir lime leaves
1 tablespoon lime juice
2 teaspoons salt
1 teaspoon cardamom
Prawn shells from cleaning the prawns

1 lb. 26-30 prawns wild caught, U.S.
1 lb. package of rice noodles
2 teaspoons coconut oil or red palm oil

Mung bean sprouts
Sliced red jalapeno
Fresh cilantro
Thai or Italian basil leaves
Lime wedges

Prepare broth after peeling and deveining prawns (so you can use the shells). Bring broth to a boil and reduce to a simmer for about 20 minutes. While broth is simmering prepare rice noodles with salted boiling water. Don’t overcook. Drain and rinse with cold water and portion into large serving bowls. Sauté prawns 1 minute or till just cooked in heated coconut or red palm oil with a pinch of salt. Strain broth and portion into bowls with noodles. Add shrimp. Add desired garnishes or arrange on a plate so each diner can help themselves. Serve immediately.

©2016 Aron Bradley