Easy Pho Soup

Shrimp in a Chicken broth

Pho  is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, a few herbs, and meat. It is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world.

Pho is primarily served with either beef or chicken. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs.

Here is my very quick, all be it, probably not as ethnic as I would like (basically because of the broth) recipe.

I have made it multiple ways with:

• Chicken
• Beef
• Shrimp

 Each one is fairly simple, shrimp is the easiest and quickest since there is no "pre" work needed.
Pop the peeled raw shrimp in the rice water while boiling for a minute. (you will know when they are done, they go pink fairly quickly) Then remove and add to your soup.

Ingredients

I have never been a person that would measure anything to a T. So, I will give you the basic ingredients of what is needed then you "tweak" to what you would like more of...

• Chicken broth - Doesn't matter if homemade, or can. I have also used consomme.
• SEE BELOW FOR UPDATED COMMENT ON SOUP BASE
• Rice noodles
• Bean Sprouts
• Carrots - julianned
• Green onion - chopped
• Thai Basil - I have also used cilantro 
• Shrimp - or any meat you want. ( see below for cooking chicken or beef)

Weight Watchers:  6 pts!

• Noodles = 2 pts

The serving amounts for the noodles far exceed what you would use in your soup. 100 grams = 9 pts! Yikes!

I determined that 25 grams of noodles is PLENTY for your soup. Escpecially if you like bean sprouts, just add more in...

• Boneless skinless Chicken breast (3 oz) = 3 pts

• Chicken Broth = 0 or 1 pt.

 

 

 

 

 

 

 

 

 

 

 

 

Preparation

Get two pots going.
1 pot boil the water for the rice noodles. (Do not cook the rice noodles in with the soup broth, it will turn the soup murky)
1 pot to warm your soup broth up.

Once boiling add your rice noodles, and let slow boil for a couple of minutes. Monitor the rice noodles, they don't take long.
Add your shrimp but don't over cook! Once done remove and drain.

Soup Base 

Mama - Pho Ga Artificial Chicken Seasoning Powder Vietnamese Style


I finally found a soup base for Pho Ga!!!
It comes in a powder, the instructions are for 1 tsp per 1 cup of water, but I found that very strong, so I cut it down to less than half of that, and also mixed in regular Chicken Broth.
But I do have to say that this broth gives it more or a punch! Really brings out the flavors.
I found it a the Chinese Market.

Creation

Add the rice noodles and shrimp to a large soup bowl, add the chicken broth, then top with all your veggies, including the Thai Basil.
I have also added a couple of red hot peppers, but that is me and I like it hot!

You can then get creative with your garnishes to taste: Lime, Hoisin sauce, Sriracha sauce, Garlic Chili paste...

 Endless possibilities!

Pho Soup with Consomme

Chicken or Beef

If you want to use chicken, use boneless skinless chicken breast sliced thinly. I then season with garlic, salt and pepper. You can then pan fry them until done then add to soup.

For beef, choose either a filet or flank steak, slice very thinly and add directly to soup. The soup will partially cook the beef.

Serving to guests

A nice thing about this soup is that you do not have to add all the ingrediants to the soup.
If serving to guests you can place your vegetables and herbs on a small plate along with the soup, and the guests can add what they like to the soup. Plus it gives it a nicer look.

Also, make sure you pick up some chop sticks and Chinese spoons for that ethnic look!