Description
A delicious and aromatic shrimp and scallop pho noodle soup.
Ingredients
Scale
- 7 oz pho rice noodles
- 1/2 pound raw shrimp, deveined
- 6 cups broth (Chicken, beef, or vegetable)
- 3 whole garlic cloves
- 1 piece fresh ginger (Peeled and about 1/2 inch long)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 star anise
- 2 tablespoons brown sugar or sweetener
- 1 cinnamon stick
- salt and pepper to taste
- 2–3 cups fresh bok choy (Optional)
- 1/2 pound raw scallops
- bean sprouts
- fresh basil
- fresh cilantro
- jalapenos
- lime wedges
Instructions
- Heat a Dutch oven or soup pot on medium-high heat.
- Add in the broth, shrimp shells, ginger, garlic, soy sauce, fish sauce, star anise, brown sweetener, and cinnamon stick. Allow the mixture to come to a boil.
- Lower the heat to medium-low. Cover and simmer for 20 minutes.
- While the broth cooks, cook the noodles in accordance with the instructions on the packaging. When cooked, remove the noodles from water, rinse with cold water, dry and set them aside in your serving bowls.
- Open the pot and use a strainer to strain the contents of the broth.
- Add in salt and pepper to taste and taste the broth repeatedly to ensure it meets your taste.
- Add in the bok choy and stir. Cook until it wilts.
- Add in the shrimp and scallops. Cook for 1-2 minutes. Remove the seafood once cooked and add them to the serving bowls with the noodles.
- Pour about 1 1/2 cups of broth into each serving bowl with the noodles. Serve with toppings.
Notes
- Remove the shells from the shrimp and reserve the shells for the broth.
- Drying the noodles is important; you don’t want them to become mushy.
- You can add any greens as a topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg