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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.7
  • Total Fat: 1.0 g
  • Cholesterol: 73.7 mg
  • Sodium: 585.3 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.9 g

View full nutritional breakdown of Pho with Shrimp calories by ingredient
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Pho with Shrimp

Submitted by: HELGMELIA

Introduction

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. 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.
Number of Servings: 6

Ingredients

    Broth:
    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

    Pho:
    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


Directions

1. To make broth: Place all ingredients in a large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to med-low and simmer, covered, for 1 hour. Strain broth and return to pot. Discard solids.


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.






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