Pho with ShrimpSubmitted by: HELGMELIA
IntroductionThe national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. Recipe adapted from Vegetarian Times magazine. The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. Recipe adapted from Vegetarian Times magazine.
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs low-sodium soy sauce
1 Tbs ground ginger (or 12 1/4 in. thick coins fresh ginger, if you want it more gingery)
1 Tbs brown sugar
1 Tbs. rice wine vinegar
1 tsp ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil leaves, reserved for soup
5-6 cilantro stems, reserved for soup
1 8-oz. package rice noodles
8 oz. shrimp
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/4 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water.
3.While pasta is boiling, cook shrimp, you can either boil or stir fry it with Pam or a little olive oil (if you don't mind the added oil, which isn't counted in the nutrition info.) Season with soy sauce.
4. Divide the cooked noodles among 6 large soup bowls. Ladle broth over noodles and top with shrimp, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into the soup.
Number of Servings: 6
Recipe submitted by SparkPeople user HELGMELIA.