Shortcut Shrimp Pho Recipes

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JESSICA'S SHORTCUT PHO



Jessica's Shortcut Pho image

My friend Jessica has for years taunted me with her recipe for 'shortcut pho,' so called because of her love for cheap ingredients. A proper pho takes days to make, mostly because of the traditional French approach to making beef stock.

Provided by Rob McMillin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

2 quarts beef stock
1 quart chicken stock
¼ cup lime juice
1 medium onion, sliced
½ bunch cilantro, stems discarded
1 cup chopped fresh basil
2 ounces lemongrass paste
½ teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon ground ginger
1 pinch ground white pepper, or to taste
1 pound T-bone steak, sliced lengthwise into 1 1/2-inch strips
1 pound shelled shrimp
1 pound dried rice noodles
1 pound bean sprouts, or to taste
salt to taste

Steps:

  • Combine beef stock, chicken stock, lime juice, onion, cilantro, basil, lemongrass paste, red pepper flakes, cumin, garam masala, ginger, and white pepper in a stockpot. Add steak and shrimp; simmer for 45 minutes to 1 hour.
  • While soup is cooking, prepare noodles about 30 minutes into the process. Bring a separate pot of water to a boil and add noodles. Boil until tender yet firm to the bite, about 6 minutes. Drain, rinse, and add to the soup. Stir in bean sprouts and season with salt.

Nutrition Facts : Calories 493.2 calories, Carbohydrate 59.1 g, Cholesterol 121.8 mg, Fat 13.5 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 693.9 mg, Sugar 6.3 g

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.

SHORTCUT SHRIMP PHO



Shortcut Shrimp Pho image

I love pho! It is very difficult to get locally. I thought I would try to duplicate it at home with a few easy shortcuts and it turned out brilliantly good.

Provided by Robin Lieneke

Categories     Other Soups

Time 30m

Number Of Ingredients 15

1 lb medium shrimp, peeled and deviened
2 tsp rice vinegar
2 Tbsp sriracha sauce
1/4 c soy sauce
1 Tbsp honey
2 clove garlic, minced
1 Tbsp sugar
1 tsp sesame oil
1/2 tsp fresh grated ginger
1 c zucchini, bite sized slices
1/2 c sliced mushrooms
1/2 c scallions, sliced
2 pkg manchuren hot & spicy shrimp flavor ramen
2 Tbsp cilantro, freshed chopped
1/2 lime, cut into wedges

Steps:

  • 1. Mix shrimp with next eight ingredients and marinate in the refrigerator for 30-60 minutes. Heat skillet to medium high and pour in shrim with marinade. Sauté shrimp till done and remove from pan.
  • 2. Add 1 tbsp of butter or oil to remaining marinade. Add zuchini, mushrooms and 1/2 of the scallions. Sauté 3-4 minutes until crisp tender.
  • 3. Add prepared prepared ramen soup. Simmer for 5 minutes. Add cilantro and remaining 1/2 of the scallions. Garnish each bowl with a lime wedge and cilantro.

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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