PHO
My family always uses this pho recipe. I've added a few modern cooking techniques to build upon its already full-bodied flavor. The stock can be made ahead to save time on the day you'd like to serve it. -Terry Nguyen, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 8 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 226 calories, Fat 4g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 1036mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
SHRIMP PHO
This is as close as I've ever gotten to real Vietnamese pho with shrimp. Super yummy.
Provided by Mindy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h30m
Yield 6
Number Of Ingredients 22
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.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 50.8 g, Cholesterol 61.6 mg, Fat 1.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 0.2 g, Sodium 2127.6 mg, Sugar 8.1 g
SHRIMP PO'BOY
Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 shrimp po'boys
Number Of Ingredients 15
Steps:
- Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
- Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
- Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
- Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
CHICKEN AND SHRIMP PHO
DH makes this recipe (sans the shrimp as he's not a fan of seafood) quite regularly. I add shrimp for myself when he's not around ;). Love our Pho.
Provided by Just_Ducky
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil, then remove from heat.
- Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
- Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
- In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
- Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
- Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
- Remove the cheesecloth or tea infuser, discard ingredients inside.
- Add bean sprouts and shrimp and simmer for about 5 more minutes.
- Ladle the soup into the large serving bowl with the noodles.
- Add the green onions, cilantro and mint leaves to the serving bowl.
- Serve with fresh lime wedges.
Nutrition Facts : Calories 316.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 63.1, Sodium 1979, Carbohydrate 44.9, Fiber 3.5, Sugar 5.1, Protein 20.9
FAUX CHICKEN AND SHRIMP PHO
This is my quick version of chicken pho, which is a fragrant, hearty Vietnamese inspired soup that can be eaten any time of the year. The broth is made fragrant with spices, ginger, garlic and veggies, which you can choose to keep, or toss. The spices/ginger/garlic can be contained in cheesecloth, or a tea infuser. This can be made low carb by omitting the noodles.
Provided by MNLisaB
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil, then remove from heat.
- Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
- Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
- In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
- Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
- Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
- Remove the cheesecloth or tea infuser, discard ingredients inside.
- Add bean sprouts and shrimp and simmer for about 5 more minutes.
- Ladle the soup into the large serving bowl with the noodles.
- Add the green onions, cilantro and mint leaves to the serving bowl.
- Serve with fresh lime wedges.
Nutrition Facts : Calories 316.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 63.1, Sodium 1979, Carbohydrate 44.9, Fiber 3.5, Sugar 5.1, Protein 20.9
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