Sesame Shrimp Pho
A seafood-based take on a Vietnamese classic comfort food dish. Broth is simmered with warm spices to create a rich base for the soup. Make a large pot of the broth to have on hand and this comforting meal will come together quickly on any night of the week.
Sesame Shrimp Pho
Rice noodles, shrimp, and fresh vegetables are sliced up and cook quickly in the hot broth. Top with our Extra Virgin Sesame Oil for a nutrient-dense boost of flavor.
- 8 cup vegetable broth
- 2-8 oz jars clam juice
- ¼ c gluten-free tamari sauce or coconut aminos
- 2 tbsp fish sauce
- 1 large onion sliced
- 2 cloves garlic smashed
- 3" knob of fresh ginger sliced
- 3 whole star anise
- 1 cinnamon stick
- large pinch sea salt & ground pepper
- 8 oz rice vermicelli
- 12 oz whole shrimp
- 9 oz bean sprouts
- 2 carrots shredded
- 2 scallions chopped
- 2 fresh chili peppers sliced
- ½ cup fresh cilantro chopped roughly
- 8 springs fresh mint chopped
- 2 limes halved
- Chosen Foods Extra Virgin Sesame Oil
Combine the broth, clam juice, tamari sauce, fish sauce, onion, garlic ginger, star anise, cinnamon stick, sea salt, and ground pepper in a large pot. Bring to a simmer and cover. Reduce the heat to low and cook for 1 hour.
After the broth has been simmering for 45 minutes, cook the rice vermicelli by placing it in a large bowl and covering it with boiling water for 5-7 minutes, or until tender. Peel and devein the shrimp (if not already donand cut it in half along the length of the shrimp (butterfly style). This cut keeps the shrimp shape intact but thins it out for quick cooking later. Prep and arrange the bean sprouts carrots, chili pepper, scallions, cilantro, mint, and limes to have ready for assembly.
Strain the broth and discard all the large pieces. Place the broth back over the stove to keep it hot. Drain the rice noodles and portion it out into bowls. Top next with the shrimp, then the bean sprouts, shredded carrot, scallions, chili peppers, cilantro, and mint.
Fill each bowl with enough hot broth to cover the ingredients. Allow the bowls to sit 3-5 minutes before consuming to ensure the shrimp is cooked through. Squeeze half a lime into each bowl and top with Extra Virgin Sesame Oil to serve.