Time
Spice
Serves
1 hr 15 min
Medium
2
Calories
Carbs
Fiber
Fat
Protein
470
35g
2g
10g
34g
Ingredients
1/2 lb peeled, deveined shrimp
1/4 lb mung bean sprouts
2 sprigs basil
5 sprigs mint
1/4 bunch cilantro
4 scallions
2 inch lemongrass
1 in piece of ginger
2 limes
1 onions
1 pint vegetable stock 
4 oz rice stick noodles 
5 cloves
1 tsp fennel seeds
1 star anise
1 cinnamon stick
3 tbsp fish sauce
sriracha for serving Equipment
stockpot
baking sheet
fine mesh strainerPreparation
Set the oven to broil.
Quarter the onion.
Place the quartered onion and ginger on a roasting pan. Place on the upper rack of the oven and broil until the onion has charred.
While the onions are roasting, put together the broth base. Place the vegetable stock in a bowl with the fennel seeds, clove, anise, cinnamon, lemongrass, fish sauce, and 8 cups of water. Place on medium heat and let the broth simmer.
Once the onions and ginger have charred, add them to the pot and replace any water that has evaporated. Let the broth simmer for an additional 15 minutes
While the broth simmers, prepare the vegetables.
Finely slice the scallions.
Remove the leaves of mint, cilantro, and basil from their stems.
After the onions and ginger have infused in the broth, use the fine mesh strainer to remove the onions, ginger and spices from the pot.
Add the noodles to the broth and cook for an additional 7 minutes until tender.
After the noodles have cooked, add the shrimp to the stockpot and remove from heat.
Ladle the pho into bowls and serve with herbs, bean sprouts, lime, and sriracha.
Leave a Comment
Your email address will not be published. Required fields are marked *