Uh Pho?

Uh Pho? (Chicken & Shrimp Soup)

Long story short, I LOVE PHO, (pronounced fuh) a Vietnamese rice noodle soup. My friend MeMe said we should make some...we tried...it wasn't quiiiiiite Pho, but it still tasted AWESOME. Found the original recipe on Pinterest, but had to make changes (like always). Anyway, I was pretty happy with our results!

Ingredients:

8 cups chicken broth

3 cloves garlic, crushed

4 green onions, chopped rough

1 TBS minced fresh ginger

     ****peel ginger root with a spoon, then chop VERY fine or toss in a food processor if                        possible!

1 tbs sugar

2 tbs soy sauce

1 tsp sesame oil

A few dashes of hot sauce (I used Crystal's)

4-8 ounces rice noodles (I used the 6.75oz package of DYNASTY Maifun Rice Sticks)

2 heaping cups of shredded chicken (chicken breast tenders are SUPER EASY to work with)
1 lb medium-large pre cooked shrimp

2 TBS fresh lime juice

1 cup cilantro leaves

A dash of salt & pepper 

Can be served with sprouts and jalapenos for toppings. Also Siracha sauce and Hoisin sauce are the ideal sauces to use with this soup!

Directions:

1. In large stockpot over high heat add chicken broth, garlic, scallions, ginger, sugar, soy sauce, hot sauce, sesame oil, and chicken...the chicken is shredded AFTER it is cooked in the stock.   

2. Bring your stock to a boil, and then reduce heat to medium-low.  Allow the flavors to develop by simmering for 20 minutes.   

3. After the chicken is completely done cooking, remove it, shred it and re add it to the stock. For easier shredding, I used a food processor...but you have to be careful not to over do it in the processor...you don't want the pieces TOO small.

4. While the soup is simmering, in a large bowl soak the noodles in cool water until they are softened. This particular brand of noodles, do not require boiling water to become done, HOWEVER I think that it's best to slightly boil the noodles in a separate pot to get them to the right texture. You don't want to OVER boil the noodles tho, because you will be serving them with a hot soup, I just personally feel like the cold water alone does not make the noodles soft enough for me. I also cut the noodles in half after they are soft, because they are SUPER long.

5. Toss in shrimp 5 minutes before turning the soup off so that they don't become overcooked and rubbery.

6. Add lime juice and turn off heat.

7..  Fill your bowl(s) with the amount of noodles you would like (about ¾ full of noodles) then ladle in the soup.  Top each bowl with cilantro leaves and serve.

DON'T FORGET YOUR SAUCES, AND EXTRA TOPPINGS!!! The sprouts aren't necessary, but the jalapenos give the soup a nice kick!