FAUX CHICKEN AND SHRIMP PHO
This is my quick version of chicken pho, which is a fragrant, hearty Vietnamese inspired soup that can be eaten any time of the year. The broth is made fragrant with spices, ginger, garlic and veggies, which you can choose to keep, or toss. The spices/ginger/garlic can be contained in cheesecloth, or a tea infuser. This can be made low carb by omitting the noodles.
Provided by MNLisaB
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil, then remove from heat.
- Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
- Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
- In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
- Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
- Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
- Remove the cheesecloth or tea infuser, discard ingredients inside.
- Add bean sprouts and shrimp and simmer for about 5 more minutes.
- Ladle the soup into the large serving bowl with the noodles.
- Add the green onions, cilantro and mint leaves to the serving bowl.
- Serve with fresh lime wedges.
Nutrition Facts : Calories 316.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 63.1, Sodium 1979, Carbohydrate 44.9, Fiber 3.5, Sugar 5.1, Protein 20.9
CHICKEN AND SHRIMP PHO
DH makes this recipe (sans the shrimp as he's not a fan of seafood) quite regularly. I add shrimp for myself when he's not around ;). Love our Pho.
Provided by Just_Ducky
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil, then remove from heat.
- Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
- Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
- In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
- Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
- Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
- Remove the cheesecloth or tea infuser, discard ingredients inside.
- Add bean sprouts and shrimp and simmer for about 5 more minutes.
- Ladle the soup into the large serving bowl with the noodles.
- Add the green onions, cilantro and mint leaves to the serving bowl.
- Serve with fresh lime wedges.
Nutrition Facts : Calories 316.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 63.1, Sodium 1979, Carbohydrate 44.9, Fiber 3.5, Sugar 5.1, Protein 20.9
SHRIMP PHO
This is as close as I've ever gotten to real Vietnamese pho with shrimp. Super yummy.
Provided by Mindy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h30m
Yield 6
Number Of Ingredients 22
Steps:
- Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
- Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
- While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
- Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 50.8 g, Cholesterol 61.6 mg, Fat 1.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 0.2 g, Sodium 2127.6 mg, Sugar 8.1 g
QUICKER PHO WITH MEATBALLS - VIETNAM
Make and share this Quicker Pho With Meatballs - Vietnam recipe from Food.com.
Provided by Debbie R.
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Set large, flameproof casserole or stockpot over medium heat; add oil. A minute later, add garlic and chopped onion. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, combine pork and minced onion with a large pinch of salt; form into about 20 small meatballs.
- When onion is cooked, remove with slotted spoon. Add meatballs to pan. Turn heat to high; brown quickly, about 5 minutes. Return onion to the pan along with the stock, anise, pepper, cloves, cinnamon, ginger, nam pla and sugar.
- Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes, until the meatballs are cooked through and the seasonings have married.
- Meanwhile, cook the rice noodles in boiling salted water until tender, just a few minutes. Strain, rinse in cold water, and set aside.
- When meatballs are cooked, add noodles to the broth and reheat them. Divide noodles and meatballs among 6 - 8 serving bowls and pour in the broth. Garnish with bean sprouts, cilantro, basil, chiles and scallions. Serve, squeezing lime juice over all.
Nutrition Facts : Calories 788.6, Fat 26, SaturatedFat 8, Cholesterol 66.5, Sodium 1719.8, Carbohydrate 109.6, Fiber 3.3, Sugar 33.1, Protein 27.7
QUICK FAUX PHO
Not quite the same, but still good. I usually use the chicken/turkey alternatives as we don't eat red meat in our house. I don't remember where I got this, some magazine I think...
Provided by TattooedMamaof2
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put broth in a large pot. Cover and bring to a boil over medium-high heat.
- NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
- Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
- Stir in the spinach and basil for the last minute of cooking time.
- Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.
- Serve with lime.
Nutrition Facts : Calories 329.2, Fat 7.9, SaturatedFat 1.6, Cholesterol 42.2, Sodium 3788.7, Carbohydrate 39.4, Fiber 2.5, Sugar 0.6, Protein 26
DELICIOUSLY EASY FAUX PHO/ORIENTAL CELLOPHANE NOODLE SHRIMP SOUP
This was so fast for me to throw together and surprisingly tasty. If you like cellophane noodle soups & bean sprouts you might just love this! If you do this according to the directions the noodles and vegetables will come out right. If you do it out of order you may end up with mushy noodles. Polite request: If you change the ingredients or directions please don't rate it with the changes because you'll be rating a recipe other than this one. =)
Provided by MissMia
Categories Clear Soup
Time 20m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop vegetables as directed above.
- Soak the bean threads in very hot water in a sauce pan for four minutes. Place the pan on a burner and heat to just about boiling. Remove from heat.
- In a medium sized soup pan, sautee the garlic, onion, carrots, and celery with salt to taste, until the onion is soft and the other vegetables are tender crisp. Add chicken broth, drained bean threads (cellophane noodles), shrimp, mushrooms with liquid, and bean sprouts.
- Heat briefly until the shrimp is well cooked.
- Serve each bowl topped with cilantro and green onion and the optional ingredients below.
- HIGHLY Suggested but Optional: Bottle of red habanero sauce, plate of: lime wedges, fresh basil, and raw bean sprouts instead of the canned sprouts - serve the soup boiling hot and have each diner drop the fresh sprouts in their own bowl.
Nutrition Facts : Calories 214.8, Fat 9.2, SaturatedFat 1.6, Cholesterol 110.4, Sodium 920.1, Carbohydrate 12.8, Fiber 3.2, Sugar 7.3, Protein 22.2
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