Vietnamese Prawn Pho. Pho (pronounced 'fuh') is the umbrella term for Vietnamese noodle soup. Although usually made with beef, this version uses prawns and packs a spicy punch! This recipe has been submitted by the Good Food community.
The only ingredient that needs to go into the soup pre-cooked is chicken. I don't trust that it will cook thoroughly. Easy Shrimp Pho at Home Pho, pronounced 'fuh', is a Vietnamese specialty that features a subtly sweet and aromatic broth, rice noodles and fresh, vibrant garnishes including lime and jalapeño. You can cook Vietnamese Prawn Pho using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Vietnamese Prawn Pho
- It’s 4 of Birds eye chillies chopped.
- It’s 3 Cloves of garlic cracked with the side of a knife.
- Prepare 1 stick of lemon grass, cracked with the side of a knife.
- You need 1 inch of piece fresh ginger slightly bruised to release flavour.
- You need 4 of spring onions finely sliced.
- Prepare 1 litre of prawn stock, ideally homemade.
- You need 3 tbsp of Asian fish sauce.
- Prepare Handful of fresh coriander leaves.
- Prepare Handful of fresh mint leaves.
- Prepare 200 g of king prawns.
- It’s 200 g of rice noodles.
- Prepare 100 g of bean sprouts.
- You need 1 of Lime cut into wedges for serving.
In homes across Vietnam, pho broth simmers for hours on the stove-top with beef bones, spices and herbs. Bright, zesty flavours, incredibly healthy but satisfying! Easy and fast to make, this Vietnamese Noodle Salad with Shrimp (Prawn) recipe is made using a simple, delicious dressing recipe by famous Aussie chef Bill Granger. Pho (pronounced "fuh") is a traditional Vietnamese soup made of noodles, thinly sliced beef, and beef stock.
Vietnamese Prawn Pho step by step
- Pour the stock into a suitable pan and add the lemongrass, garlic, ginger and the chillis and bring to the boil.Turn down the heat, cover the pan and leave to simmer for 30 minutes. This will allow the flavours to infuse.
- Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herbs. Reserve a little of each herb for garnishing.
- Remove the lemongrass, ginger and garlic from the soup. Add the noodles and keep simmering until the noodles are cooked. Now add the bean sprouts.
- Divide between two deep bowls and garnish with a little of the coriander and mint leaves, a few slices of red chilli and the remaining spring onion.
- Serve with a wedge of lime.
I made a twist on the original and used chicken broth and shrimp instead of beef. Pho can be made a number of different ways. Pho has achieved a rise in popularity nationwide in the last decade. Pronounced, "fah," Vietnamese noodle soup is basically broth, linguine-shaped rice noodles called "bánh phở," a few herbs, and meat. The noodles should be tender and the prawns turned pink and cooked through.