Shrimp Pho Soup
Pho (pronounced “fuh”) is considered the national dish of Vietnam. Typically made with beef or chicken bones that have been simmered a long time with various aromatics to create a rich savoury broth. My Vietnamese-inspired version is a simple and delicious take on this soup and just as comforting and filling. A restaurant quality dish at a fraction of the cost!
*Bragg liquid Soy seasoning is available at most health food stores.
- 8 cups unsalted, homemade chicken broth or 2 cartons of Campbell’s unsalted chicken stock
- 2 cups cold, filtered water
- 5 tbsp. Bragg Natural Liquid Soy Seasoning*
or Kikkoman low sodium soy sauce to taste
- 2 tbsp. Kikkoman rice vinegar, unseasoned
- 3 tbsp. Loriva expeller pressed sesame oil
- Sea salt to taste
- 2-3 tbsp. Thai Kitchen fish sauce
- Lee Kum Lee Sriracha Chili sauce (use as garnish)
- Fresh basil leaves (use as garnish)
- Fresh cilantro leaves (garnish)
- 4 lime wedges (use as garnish)
- ½ cup roasted, unsalted cashews (use as garnish)
- 2 green onions, diagonally cut (use as garnish)
- 2 red hot peppers, diagonally cut (use as garnish)
- ½ cup grated carrot
- 2 tbsp. fresh grated ginger root
- 5 cups (approx. 4) baby bok choy, sliced diagonally
- 1 (198 g box) Thai Kitchen rice noodles
- 1 (340g bag) Ocean Mama Seafood, frozen, raw shrimp, defrosted, shells on
- In a large pot bring chicken stock and water to a boil, reduce heat and simmer.
- In a separate pot, Cook rice noodles according to package directions. Drain and set aside.
- Add soy seasoning, rice vinegar, sesame soil, fish sauce and ginger to broth. Increase heat and bring to a boil. Add sea salt accordingly.
- Add carrot and baby bok choy to broth, cook 2-3 min.
- Add unpeeled shrimp to broth, return to a low boil, 3 min until just cooked.
- Divide enough rice noodles into each bowl, top with broth and shrimp.
- Arrange assorted garnishes on the table and allow guests to choose their own.