Faux Chicken And Shrimp Pho Recipes

CHICKEN AND SHRIMP PHO ~ VIETNAMESE CHICKEN NOODLE SOUP

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

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.

HEALTHY CHICKEN PHO WITH ZUCCHINI NOODLES

Steps:

• Preheat oven to 475 degrees F.
• Peel onion and chop in half.
• Peel ginger and slice into 3 small chunks.
• Place on a baking sheet and bake on top rack for 25 minutes.
• Flip onion and ginger halfway through.
• Add in star anise and whole cloves in last 5 minutes of baking to toast slightly.
• Place stock in a large pot and bring to a boil.
• Once boiling add in chicken breasts and cook for 5 minutes.
• Skim off the "scum" that floats to the top and discard.
• Remove chicken from pot and set aside to cool slightly.
• When oven is done, chop up ginger and onions and add to stock.
• Chop chicken off the bone and add to stock.
• I like to add the chicken bones back into the stock to give it more depth of flavor but this is optional.
• Add toasted star anise and cloves, fish sauce, coconut sugar, salt, black pepper and hot pepper if using to stock.
• Bring stock a boil and then lower heat and let simmer for 1 hour.
• Remove chicken bones if using.
• Add in bok choy and allow to wilt.
• Divide bean sprouts and zucchini noodles into 4 bowls and stop with soup.
• Place basil and lime wedge on top and serve.
• If storing for several days, keep stock separate from bean sprouts and zucchini noodles so they don't get mushy.

FAUX CHICKEN AND SHRIMP PHO

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.

SHRIMP PHO

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.