Vietnamese Shrimp Pho

To toot my own horn, this is the best Pho I’ve eaten in my life (I stole the recipe from here). It was incredibly flavorful, but none of the spices were too overpowering. You could taste the accents of fresh lemongrass, the intensity of the fresh herbs, the saltiness of the fish sauce, and the sharpness of the garlic.

However, Jon thought the Pho was too difficult to eat with the flat spoons and forks we have in the house we’re renting, and I think this influenced his views on the dish.

Jon’s Review: “This is really tasty, but don’t make this if you’re in a hurry; it takes forever to eat!”

I adapted my pho recipe from this website, because it only had five-star reviews. The high ratings are entirely deserved.

Ingredients (serves two):

  • 3 birds-eye chilis, chopped
  • 4 cloves of garlic, chopped
  • 1 stick of lemongrass, sliced open with the side of a knife
  • 2 cm piece of ginger, skin removed and squashed slightly
  • 4 spring onions, sliced diagonally
  • 4 mug-fulls of water
  • 2 cubes of vegetable stock.
  • 3 tbsp of fish sauce (also called nam pla)
  • handful of fresh cilantro/coriander leaves
  • handful of fresh mint leaves
  • 1/2 package of cooked shrimp, tails removed
  • 1/2 package of thick rice noodles
  • handful of bean sprouts
  • 1 lime, cut into wedges

Instructions

  1. Put the water and veggie stock cubes into a medium size pan. Add the lemongrass, garlic, ginger and two of the chilis and boil for about 15 minutes to create the basic broth. Taste it and, if necessary, add more sliced chilis. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavors to mesh together. Taste the broth again. Add about one mug-full of water, if the flavors are too strong.
  2. Add the prawns to the soup, and add three chopped spring onions, the fish sauce, the beansprouts and the herbs. Reserve a little of each herb for garnishing. Put the lid back on the pan, and leave it whilst you carry out step 3.
  3. In a pan of boiling water, add the rice noodles and cook for 4 minutes. Drain. Then, remove the lemongrass, ginger and garlic from the soup.
    Divide the cooked noodles between two deep bowls. Pour the soup over the noodles. Garnish with a little of the cilantro and mint leaves, a few slices of red chili and spring onion. Serve with a wedge of lime.

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