Shrimp Pho

This month's theme for The Recipe Redux is to try an ingredient that you have been scared to use. Pho came to my mind because I have always wanted to make it but was scared. Pho is a Vietnamese soup with rice noodles, stock, fish sauce, protein, and topped with basil, cilantro, jalpeno, red onion, bean sprouts, green onion, lime, and Sriracha sauce. Beef stock and beef are usually what makes up Pho. In this recipe I switched it up to vegetable stock that gave it the dark color, shrimp for the protein, and brown rice noodles. I have to say, it was much easier than I thought it would be!

Shrimp Pho

Serves: 4

Ingredients:

• 4 oz brown rice noodles (or any noodles: Kelp noodles for no calories, zucchini noodles to add more vegetables, pasta, etc.)
  
• 2 tbsp olive oil
• 16 medium sized shrimps 
• 6 cups low sodium vegetable stock (any type of stock is fine)
• 2 garlic cloves, minced
• 2 tsp shaved fresh ginger
• 1 tbsp fish sauce
• Toppings: thinly sliced red onion, chopped green onion, lime slices, cilantro, basil, bean sprouts, jalpeno, and Sriracha 

Directions:

1. Cook noodles according to package, drain, rinse with cold water, and set aside.
2. In a large pot heat 1 tbsp olive oil over medium heat. Add shrimp and sauté until pink. Remove shrimp and set aside for later.
3. In the same pot, heat 1 tbsp of olive oil at medium heat. Once heated, add minced garlic and shaved ginger for a couple minutes. Add broth and fish sauce.
4. Let the broth mixture boil and simmer for 12-15 minutes. 
5. In a small bowl, add noodles, shrimp, broth, and toppings. 
6. Enjoy!! 
   
   
   
   
   
   
   

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