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Shrimp and Chicken Pho
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Description
Pho, a Vietnamese noodle soup with about 100 different versions, is just as much, if not more, about the broth as it is the stuff in the soup and the stuff you put on the soup.
If you love a lot of stuff, this is the soup for you, especially as it can be prepared in less than 15 minutes!
Ingredients
- 2 quarts Chicken Stock Or Broth
- 1 pinch Cinnamon
- 1 pinch Cardamom
- 1 pinch White Pepper
- 1 pinch Coriander
- 1 pinch Star Anise
- 8 ounces, weight Shrimp (20-30 Count Is A Good Soup Size)
- 2 cups Cooked, Shredded Chicken
- 4 ounces, weight Maifun (Rice Sticks Or Rice Vermicelli), Soaked In Hot Water According To Package Directions
Preparation
Bring stock and spices to a boil, reduce heat and simmer 10 minutes. If shrimp are raw, add them to broth and let simmer until just cooked through, 1–2 minutes.
Put a serving of shrimp, chicken and rice noodles in each bowl and then ladle the hot broth over them. Top with suggested toppings or serve separately to pass.
Suggested additions to top soup:
basil, mint, cilantro
slivered red onion, shallot or scallion
bean sprouts
lime wedges
thinly sliced fresh jalapeno
hoisin, chile sauce, garlic chile sauce and/or Sriracha
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