Quick Shrimp Pho With Vegetables Vietnamese Noodle Soup Recipes

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Steps:

• Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
• Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
• Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
• Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

PHO (VIETNAMESE NOODLE SOUP)

Steps:

• For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

FAUX PHO - QUICK AND EASY VIETNAMESE STYLE NOODLE SOUP

Steps:

• Soak rice noodles in very, hot tap water.
• Heat oil in a large, deep skillet on medium hot.
• Saute garlic, ginger, and red pepper flakes, with the beef until the beef is 85% cooked through. .
• Add broth, fish sauce, spices and sugar.
• Bring to a boil, then simmer for 10 minutes.
• Rinse rice noodles and chop into 4-5 inch pieces.
• Place noodles in bowls, pour broth and meat over noodles.
• Add any or all garnish desired.
• Personal Note: I like mine with super spicy so I add tons of jalapeno and siracha sauce, along with all the veggies and herbs. You can also do this with pork, fish, shrimp, or chicken, or use veggie stock and tofu if you want to keep it vegetarian.

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.

PHO

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.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Steps:

• Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
• Make the broth then when it has simmered for about 10 minutes, soak the noodles.
• To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
• Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
• Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
• Serve the lime, chili rounds and salt and pepper on the side.
• Broth: Makes 8 cups.
• Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
• Char the ginger on all sides and add to the stock.
• Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
• Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.