Chicken And Shrimp Pho Recipes

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FAUX CHICKEN AND SHRIMP PHO



Faux Chicken and Shrimp Pho image

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

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

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 ~ VIETNAMESE CHICKEN NOODLE SOUP



Chicken and Shrimp Pho ~ Vietnamese Chicken Noodle Soup image

I prefer my broth more delicately flavored, so the spices here are about half of what is generally seen in recipes. Taste and decide if you want to add more.

Provided by Chef Shelley

Time 20m

Number Of Ingredients 11

2 quarts Liquid Gold Chicken Stock Broth
One pinch each cinnamon (cardamom, white pepper, coriander, and star anise)
2 cups cooked chicken (shredded)
8 ounces shrimp (I prefer 20-30 per pound size for soup because they're easy to eat, raw or cooked, peeled and deveined)
4 ounces maifun
Suggested additions: basil (mint, cilantro,)
slivered red onion (shallot or scallion)
bean sprouts
lime wedges
thinly sliced fresh jalapeno
hoisin (chile sauce, garlic chile sauce and/or sriracha)

Steps:

  • Bring stock and spices to a boil, reduce heat and simmer for 10 minutes.
  • If shrimp are raw, add them to broth and let simmer until just cooked through 1-2 minutes.
  • Put a serving of shrimp, chicken, and rice noodles in each bowl and then ladle the hot broth over them.
  • Top with sprinklings or serve separately on the side.

CHICKEN AND SHRIMP PHO



Chicken and Shrimp Pho image

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

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 garlic cloves, 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

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 PHO



Chicken Pho image

Provided by Anne Burrell

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 22

1 carrot, julienned
1 Fresno chile, sliced
1/2 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup sugar
2 tablespoons brown sugar
1/2 tablespoon sambal
Canola oil, for pan
4 cloves garlic, smashed
One 2-inch piece ginger
4 scallions, chopped
1 gallon chicken stock
1/4 cup fish sauce
3 whole star anise
1 cinnamon stick
3 boneless, skinless chicken breast halves
1 cup sugar snap peas, julienned
1/2 package rice stick noodles
1/2 cup roasted salted peanuts, chopped
1 bunch Thai basil
2 cups mung bean sprouts
1 lime, juiced

Steps:

  • For the pickle: Combine the carrot, chile, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine. Let sit for 1 hour.
  • For the broth: Coat a small stockpot with canola oil and bring to medium heat. Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes. Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes.
  • Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth.
  • Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside.
  • To assemble: Place the noodles in a bowl and top with chicken. Garnish with sugar snap peas, pickled vegetables, chopped peanuts, basil and mung beans. Gently pour broth into the bowl. Add a squeeze of lime juice and enjoy!

QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY



Quick 30-Minute Chicken Pho Recipe by Tasty image

Authentic Vietnamese pho is amazing but you don't always have the time to make the real thing. When you are in a pinch try this quick 30-minute chicken "pho". Make sure to add your favorite toppings like bean sprouts, jalapenos, thai basil, and don't forget a squeeze of fresh lime.

Provided by Katie Aubin

Categories     Dinner

Time 30m

Yield 4 serving

Number Of Ingredients 18

10 oz rice noodle, dried, narrow, and flat
warm water, for soaking
1 tablespoon whole black peppercorn
1 tablespoon coriander seed
4 pods whole star anise
1 piece fresh ginger, 2 inch (5 cm) piece
1 bunch green onion
4 cups hot water
8 cups chicken broth
1 lb chicken breast, halved, crosswise
¼ cup fish sauce
2 limes
1 jalapeño
1 bean sprout
1 bunch fresh thai basil
1 bunch fresh cilantro
1 siracha
hoisin sauce

Steps:

  • Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  • While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
  • While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
  • Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  • Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
  • While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  • After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  • Remove the chicken from the broth.
  • Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
  • Shred the chicken.
  • Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
  • Enjoy!

PHO



Pho image

My family always uses this pho recipe. I've added a few modern cooking techniques to build upon its already full-bodied flavor. The stock can be made ahead to save time on the day you'd like to serve it. -Terry Nguyen, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 21

3 pounds oxtails
4 ounces gingerroot, peel on and slightly crushed
3 large sweet onions, halved
2 tablespoons whole white peppercorns
2 tablespoons whole allspice
2 tablespoons whole juniper berries
2 tablespoons coriander seeds
5 whole star anise
2 cinnamon sticks (3 inches)
2 bay leaves
5 tablespoons fish sauce
2 tablespoons soy sauce
2 tbsp sugar
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1 teaspoon dried oregano
3 tablespoons fish sauce
3 teaspoons grated lime zest (about 2 limes)
1/4 cup Sriracha chili sauce
1/2 cup canola oil
1 package (14 ounces) thick rice noodles (banh pho)
Optional garnishes: Thinly sliced green onions, sliced red onion, lime wedges, chopped cilantro, fried sage leaves, hoisin sauce, sriracha chili sauce and basil oil

Steps:

  • In a stockpot, cover oxtails with 3 quarts water. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15 minutes. Meanwhile, arrange onions and ginger on a baking sheet. Broil 4 in. from the heat until charred, 5-8 minutes, turning once. Peel off and discard charred skin from onion and ginger. In a dry skillet over medium heat, cook and stir spices until fragrant, 3-5 minutes. Drain and discard water from oxtails; return oxtails to clean pan. Cover with 3 quarts water. Stir in onions, ginger, toasted spices, fish sauce, sugar, soy sauce and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 6 hours. While cooking, add water to keep oxtails covered with water. Remove oxtails and set aside until cool enough to handle. Remove and discard bones. Set beef aside for soup or save for another use. Strain stock through a cheesecloth-lined colander, discarding solids. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months., For the shrimp, in a shallow dish, combine oil, fish sauce, sriracha, lime zest and oregano. Add shrimp and stir to coat. Cover and refrigerate 45 minutes. Preheat oven to 375°. Drain and discard marinade. Arrange shrimp on a 15x10x1-in. baking sheet. Bake until shrimp turn pink, 8-10 minutes. Meanwhile, prepare noodles according to package directions. Drain and rinse with cold water. In a large saucepan, bring stock to a boil. If desired, season stock with additional fish sauce, salt and pepper. To serve, add noodles and, if desired, beef to serving bowls. Cover with stock. Arrange shrimp and garnishes as desired.

Nutrition Facts : Calories 226 calories, Fat 4g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 1036mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

SHRIMP PHO



Shrimp Pho image

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

4 cups chicken stock
4 cups vegetable broth
3 large shallots, sliced
3 tablespoons low-sodium soy sauce
3 tablespoons fish sauce
1 tablespoon ground ginger
1 tablespoon rice vinegar
1 tablespoon brown sugar
5 cloves garlic, peeled and crushed
1 teaspoon ground black pepper
1 cinnamon stick
2 star anise
1 (8 ounce) package dried rice noodles
½ pound raw shrimp
1 tablespoon low-sodium soy sauce, or to taste
1 clove garlic, or to taste
2 cups bean sprouts
4 green onions, sliced
1 cup fresh basil leaves
¼ cup chopped cilantro
2 sprigs fresh mint, or more to taste
2 limes, cut into wedges, or to taste

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

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