Warm and comforting, this Shrimp Pho is our take on the classic Vietnamese soup.
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- 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
- 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.)
- 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.
- Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.
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