Typically somewhat bland in colour, classic Vietnamese PHO is brightened with fresh peas and peppers to also increase the veggie content. You can also substitute with broccoli florets, edamame beans, and shredded carrots.
Ready in 15 minutes. Serves 2.
- 3 cups (750 mL) chicken or vegetable broth
- 6 cooked, frozen shrimp, thawed
- 6 very thin slices raw chicken or beef
- 1 tsp (5 mL) Hoisin Sauce
- 227 g dried rice sticks (Banh Pho)
- 2 sprigs fresh Thai basil
- 2 lime wedges
- 1/2 cup (125 mL) thinly sliced red peppers
- 1/2 cup (125 mL) diagonally sliced sugar snap peas
- 1 tsp (5 mL) Sriracha sauce
- 1/2 cup (125 mL) fresh bean spouts
- 2 tbsp (30 mL) sliced green onions
Cook rice stick noodles according to packaging, drain.
In medium saucepan, bring broth to a rapid boil.
Meanwhile, divide cooked noodles into 2 large soup bowls; arrange chicken, shrimp, peppers, peas, and bean sprouts around the noodles.
When ready to serve, pour boiling broth over ingredients.
Garnish with green onions, lime wedge, Sriracha and hoisin sauce if desired.
Serve with chopsticks and a spoon.
Keep bean sprouts fresh and firm by storing covered in water in the refrigerator. Refresh the water daily.