Faux Chicken and Shrimp Pho
photo by happy2bme_9_8206787
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 10 cups chicken broth
- 1 onion, thinly sliced
- 1 1⁄4 ounces fresh ginger, 4 1/2 inch thick slices
- 2 tablespoons nam pla (fish sauce)
- 3 cloves garlic, halved
- 2 star anise
- 10 whole cloves
- 1 large boneless chicken breast, trimmed
- 8 ounces fresh bean sprouts
- 12 baby carrots, sliced in thirds
- 8 ounces cellophane noodles or 8 ounces bean thread noodles, pre cut
- 3 green onions, sliced
- 1⁄2 lb shrimp, cleaned and shelled
- lime wedge
- 1⁄2 cup cilantro leaf
- 1⁄2 cup fresh mint leaves
directions
- 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.
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Reviews
-
We loved this! The only ways we deviated from the recipe were to throw in some chopped baby bok choy, add 8 cups of chicken broth and 2 cups of water instead of 10 cups broth (we ran out of broth), and to cook the noodles directly in the broth at the very end of the simmering process. That idea with the noodles probably wasn't the greatest thing we could have done, as the noodles sucked up all the broth pretty quick, but it's still delicious.
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Tweaks
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I made this for dinner last night and it came out delicious. I changed a few of the ingredients to assure that the broth tasted like Pho and not chicken soup. Instead of chicken broth, I used Pho broth. You can find this at any Asian market. The flavor that it gave was rich. I also made sure to get the fish sauce that had less sodium. If you look at the reviews you notice that the soup has over 1,000mg of sodium, so by looking closely at the fish sauce label you can choose one that is healthier. Another Ingredient that I added was Basil that was added at the end to intensify the pho broth. Other than these 3 differences I followed the recipe step by step with all the ingredients and it came out Perfect.
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We loved this! The only ways we deviated from the recipe were to throw in some chopped baby bok choy, add 8 cups of chicken broth and 2 cups of water instead of 10 cups broth (we ran out of broth), and to cook the noodles directly in the broth at the very end of the simmering process. That idea with the noodles probably wasn't the greatest thing we could have done, as the noodles sucked up all the broth pretty quick, but it's still delicious.
RECIPE SUBMITTED BY
MNLisaB
United States