Shrimp Pho - Private Selection

By drinkfairy

Ingredients

• FOR SERVING:
• 1 Tbsp. vegetable oil
• 2 onions, chopped
• 4 garlic cloves, minced or pressed
• 1 stalk lemongrass, trimmed, smashed and minced
• 8 cups chicken stock
• 1 cup water
• 2 Tbsp. each soy sauce and fish sauce
• 1 Tbsp. brown sugar
• 2 star anise pods
• 2 PRIVATE SELECTION Whole Cloves
• 1 PRIVATE SELECTION Cinnamon Stick
• 12 oz. dried rice noodles, cooked according to pkg. directions
• 16 oz. PRIVATE SELECTION Wild Caught Key West Pink Shrimp (cooked to safe internal temp. 145°F)
• 2 cups bean sprouts
• 2 cup cilantro
• 1/2 cup each basil and mint leaves
• 3 scallions, thinly sliced
• 2 jalapeños, thinly sliced
• 2 limes, cut into wedges

Details

Servings 1
Adapted from privateselection.com

Preparation

Step 1

Heat oil over medium heat. Add the onion, garlic and lemongrass; cook until softened, about 5 minutes. Add the chicken stock, water, soy sauce, fish sauce, brown sugar, star anise, cloves and cinnamon stick. Bring to a boil, reduce to a simmer and cook, covered, 15 minutes. Strain and discard solids. (The broth can be placed in a sealed container in the refrigerator for up to 3 days.)

When ready to serve, bring the broth to a simmer. Divide the rice noodles evenly among 6 bowls. Ladle the soup into the bowls; add shrimp to each bowl. Serve immediately, passing the bean sprouts, herbs, scallions, jalapeño and limes at the table so everyone can add the garnishes, to taste. Refrigerate any leftovers.