Serves 6
Ingredients

• 12 cups water
• 2 cups chicken broth
• Shells from 3 pounds large peeled shrimp
• ½ bunch fresh cilantro, roughly chopped
• 1½ cups chopped yellow onion
• 1⅓ cups chopped green bell pepper
• 4 cloves garlic, minced
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 teaspoon chile-garlic sauce (Sriracha)
• ½ teaspoon ground coriander
• 1½ pounds peeled and deveined large fresh shrimp
• 1 (8-ounce) package rice noodles
• 1 to 2 jalapeño peppers, sliced
• 2 limes, cut into wedges
• ½ cup Thai basil leaves

 

1. In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)

2. In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.

3. Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.

 

 

To submit a recipe, e-mail danielle@wwoz.org.