QUICK SHRIMP PHO WITH VEGETABLES (VIETNAMESE NOODLE SOUP)
This Shrimp Pho with Vegetables makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- If you're using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
- If you're using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
- Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.
- Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
- Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.
- Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.
- Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
- Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
- Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.
- HowToSection To serve: Array
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
