Quick and tastes like a authentic vietnamese soup :) Before throwing anything into the pot, make sure all your ingredients are prepped- this soup is really quick cooking!
The flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender, rinse in cool water to get the excess starch off and to stop the cooking. Add them to the soup broth last and bring the broth back to temp and serve. I also put in a few dashes of Maggi seasoning or a TBs of powdered AuJus mix to give the chicken stock some added flavor dimension. The shrimp broth is a nice flavor rounder also.
Read MoreThe flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender, rinse in cool water to get the excess starch off and to stop the cooking. Add them to the soup broth last and bring the broth back to temp and serve. I also put in a few dashes of Maggi seasoning or a TBs of powdered AuJus mix to give the chicken stock some added flavor dimension. The shrimp broth is a nice flavor rounder also.
I made this for our weekly movie & dinner night. It went over well. I increased the servings to 8 and this and another dish fed 6 adults with some leftover. A little short on the broth at the end. I misread a bottle in my cupboard before I went shopping & so didn't have any hot pepper sauce. I substituted Vietnamese chili garlic sauce. It worked fine. Knorr makes shrimp bullion cubes, I found them at a local Asian grocery.
Even my very picky eater liked this! I used vegetarian broth and made my own shrimp stock. I couldn't find the kind of noodles suggested, so I made Pad Thai rice noodles separately and added them to the bowls of steaming soup.
I used Rice fettuccine noodles because I could not find suggested noodles when I shopped for ingredients.
Wow, very tasty and so easy to make! I used fresh spinach and quickly sautéd in garlic/ginger oil, then followed recipe. Just like the soup you would get in a restaurant. Instant favorite!
Worked pretty well. I followed someone else's suggestion to cook the noodles separately and added them with the shrimp for 5 minutes at the end. Because some others said that they felt it lacked something, I added a small sachet of Pho spices and simmered for 10 minutes with that before adding the noodles and shrimp. Then added lime juice in my bowl after it was served. With these adaptations, it was absolutely delicious! And I'm not a big shrimp person.
Made this recipe using vegetable broth, a dash each of oyster sauce and soy sauce. I used fresh spinach and fresh chow mien noodles. Yummy!
Great recipe! Serve with chopped basil, cilantro, mint and a slice of lime. Fantastic!
This was a good recipe for us newbies! It’s a start for anyone who wants to go further with making Pho.
This was a good recipe for us newbies! It’s a start for anyone who wants to go further with making Pho.
I also made the bean thread noodle separate and instead of shrimp stock I used coconut milk. I added red curry paste to the stock instead of pepper sauce. I like to set all the garnishes out so you can individually add what you like.
Cook the noodles separate and rinse with cold water so they don’t get over cooked. I? used egg noodles instead of rice per personal preference. Serve with the usual add-ins, i.e. cilantro, mint, bean sprouts, and of course extra sriracha :) Yummy!
