Shrimp Pho - Private Selection Recipe

1

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

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.