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Pho Noodles Soup with Shrimp and Fish

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  • Prep 20 min
  • Total 30 min
  • Ingredients 13
  • Servings 4
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My daughters, like so many other kids, love all kinds of pasta. Since they were very little, I tried to invent sauces for noodles by blending pure vegetables. One time we went to a Vietnamese restaurant, and the kids, who were used to eating some green 'things' on top of their pasta, found these noodles delicious and fun to eat. I love this style because it is served with a lot of fresh vegetables, which can always be varied and added to others you have (sometimes I change my recipe and add cilantro, avocado, tall greens or golden onions in butter). Enjoy this deliciousness with everyone at home!
by Qué Rica Vida Comunidad
Updated Sep 24, 2015
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Ingredients

  • 8 cups of water
  • 4 lemongrass tea bags
  • 2 white fish fillets (of your preference)
  • 1 fish bouillon cube
  • 1 piece of fresh ginger root (peeled)
  • 1 pack (14 oz) rice noodles, Vermicelli
  • 2 cups pre-cooked shrimp

To cover the soup:

  • 8 branches basil leaves (as garnish)
  • 3 cups fresh Chinese roots (bean sprouts)
  • 1 lemon (or lime) cut in small pieces
  • Jalapeño slices (to taste)
  • Peppers (to taste)
  • Fish sauce (to taste)

Directions

  • 1
    Heat two cups of water. Add the lemongrass tea bags to make an infusion. Put tea aside.
  • 2
    In medium pot, boil over medium heat; heat the rest of the water with the fish fillets marinated to taste to make the broth base. Cook for 10 to 15 minutes.
  • 3
    Add a fish bouillon cube.
  • 4
    Place ginger in broth (remember to remove it when the soup is ready).
  • 5
    In another pot, prepare the Vermicelli noodles following the package instructions.
  • 6
    Drain the pasta and distribute in each soup plate.
  • 7
    Add the tea and shrimp to broth, and cook for two more minutes.
  • 8
    Serve the broth with the shrimp, and add fish pieces in each soup plate, on top of the noodles.
  • 9
    Add peppers on top of each soup plate.
  • 10
    Put the fresh herbs, Chinese roots, lemon and jalapeños on a plate, so everyone can add to their soup to taste. Also bring the fish sauce to the table so you all get a chance to add a little bit.

Expert Tips

  • tip 1
    Add salt to taste.
  • tip 2
    Chinese spoons and chopsticks make it easier to eat this noodle dish, and it makes for a very appetizing experience for adults and children alike.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My daughters, like so many other kids, love all kinds of pasta. Since they were very little, I tried to invent sauces for noodles by blending pure vegetables. One time we went to a Vietnamese restaurant, and the kids, who were used to eating some green 'things' on top of their pasta, found these noodles delicious and fun to eat. I love this style because it is served with a lot of fresh vegetables, which can always be varied and added to others you have (sometimes I change my recipe and add cilantro, avocado, tall greens or golden onions in butter). Enjoy this deliciousness with everyone at home!
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