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Light and Satisfying

A play on Vietnamese Pho

This recipe is an effortless version for Pho. The thing I like most about Pho soup is all the fresh leafy greens that get added into the bowl of piping hot soup. Also, the fact that you can customize your flavors. Whether you are feeling like spicy, sour, or light and refreshing, everyone in the family can have their taste buds fulfilled.


Fast Pho


This makes about three nice sized bowls of soup


Ingredients:
1 box of chicken broth
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground star anise
2 tablespoons fish sauce
salt and pepper to taste
2 ounces rice vermicelli
1/2 cup chopped green onions
1 cup cilantro leaves
1 cup mint leaves
1 cup Thai basil
1 cup mixed baby greens (baby spinach can also be used)
1 lime quartered
2 cups bean sprouts
2 sliced jalapenos optional
12 cooked shrimp - peeled, deveined
siracha to taste 
hoisin sauce to taste
extra fish sauce to taste

Directions:
Soak your rice noodles 1st for 20 to 30 min in warm water.


Over medium-high heat add your stock, ginger, salt, star anise, and fish sauce to the pot. Once the stock comes to boil, you are ready to plate.


Place your soup in the bowls and let everyone add their topping i.e., the veggies, noodles, and or the siracha, hoisin sauce more fish sauce, or a fresh squeeze of lime juice.

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