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Pho Exps Ft20 210878 F 1218 1

Shrimp Pho

TOTAL TIME: Prep: 40 min. Cook: 6 hours. YIELD: 8 servings.
My family always uses this shrimp pho recipe. I've added a few modern cooking techniques to build upon its already full-bodied flavor. The stock can be made ahead to save time on the day you'd like to serve it. —Terry Nguyen, Lawrenceville, Georgia

Ingredients

  • STOCK:
  • 3 pounds oxtails
  • 4 ounces gingerroot, peel on and slightly crushed
  • 3 large sweet onions, halved
  • 2 tablespoons whole white peppercorns
  • 2 tablespoons whole allspice
  • 2 tablespoons whole juniper berries
  • 2 tablespoons coriander seeds
  • 5 whole star anise
  • 2 cinnamon sticks (3 inches)
  • 2 bay leaves
  • 5 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tbsp sugar
  • SHRIMP:
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 teaspoon dried oregano
  • 3 tablespoons fish sauce
  • 3 teaspoons grated lime zest (about 2 limes)
  • 1/4 cup Sriracha chili sauce
  • 1/2 cup canola oil
  • TO SERVE:
  • 1 package (14 ounces) thick rice noodles (banh pho)
  • Optional garnishes: Thinly sliced green onions, sliced red onion, lime wedges, chopped cilantro, fried sage leaves, hoisin sauce, sriracha chili sauce and basil oil

Directions

  • 1. In a stockpot, cover oxtails with 3 quarts water. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15 minutes. Meanwhile, arrange onions and ginger on a baking sheet. Broil 4 in. from the heat until charred, 5-8 minutes, turning once. Peel off and discard charred skin from onion and ginger.
    In a dry skillet over medium heat, cook and stir spices until fragrant, 3-5 minutes. Drain and discard water from oxtails; return oxtails to clean pan. Cover with 3 quarts water. Stir in onions, ginger, toasted spices, fish sauce, sugar, soy sauce and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 6 hours. While cooking, add water to keep oxtails covered with water.
    Remove oxtails and set aside until cool enough to handle. Remove and discard bones. Set beef aside for soup or save for another use. Strain stock through a cheesecloth-lined colander, discarding solids. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.
  • 2. For the shrimp, in a shallow dish, combine oil, fish sauce, sriracha, lime zest and oregano. Add shrimp and stir to coat. Cover and refrigerate 45 minutes. Preheat oven to 375°. Drain and discard marinade. Arrange shrimp on a 15x10x1-in. baking sheet. Bake until shrimp turn pink, 8-10 minutes.
    Meanwhile, prepare noodles according to package directions. Drain and rinse with cold water. In a large saucepan, bring stock to a boil. If desired, season stock with additional fish sauce, salt and pepper. To serve, add noodles and, if desired, beef to serving bowls. Cover with stock. Arrange shrimp and garnishes as desired.

Nutrition Facts

1-1/2 cups: 226 calories, 4g fat (0 saturated fat), 92mg cholesterol, 1036mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 16g protein.

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