This is “Faux” Pho – a faster, easier weeknight version that doesn’t require hours in the kitchen! Perfect for cold and rainy nights. This turns out different every time I make it, depending on the ingredients.
8 oz rice noodles
1/4 teaspoon ground cloves
1/2 teaspoon black peppercorns or 1/4 teaspoon freshly cracked
1 tablespoon sesame oil
2 tablespoons ginger root minced
1/2 tablespoon chili garlic paste
1 onion, sliced thin
8 cups seafood stock or chicken broth
2 strips lemon peel (use carrot peeler)
2 tablespoons soy sauce low sodium
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 teaspoon cinnamon
8 cups bok choy stem thinly sliced & leaves roughly chopped
1 lb shrimp raw
It is not traditional but a can of light coconut milk tastes really good in this!
thinly sliced onion, slices jalapeno, cilantro, lime wedges, sriracha sauce, bean sprouts, Thai basil
Prepare rice noodles according to package directions and set aside.
In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
- Add onion and cook until tender and translucent
Stir in broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and spices. Bring mixture to a boil then add shrimp and bok choy.
Continue to simmer until shrimp turns bright pink and bok choy wilts – about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
Add noodles (and coconut milk if using) to soup and serve immediately.
Serve with optional garnishes.