Recipe: Shrimp Pho

Published on: November 13th, 2014

When life brings you cold weather, make some warm and comforting Shrimp Pho! This Southern rendition of the Vietnamese classic soup features fresh herbs and just the right amount of spiciness that'll heat up your cold days. Recipe courtesy of Louisiana Cookin' Magazine.

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.
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