Chicken and Shrimp Pho ~ Vietnamese Chicken Noodle Soup

Chicken and Shrimp Pho is the perfect recipe to show off your Liquid Gold Chicken Stock Broth. Pho, a Vietnamese noodle soup with about 100 different versions, is just as much, if not more about the broth as it is the stuff in the soup and the stuff you put on the soup. If you love a lot of stuff, this is the soup for you, especially as it can be prepared in less than 15 minutes!

If you’ve thought that pho was pronounced foe you’re not alone. This is a good visual reminder.

If you’re not familiar with the meme I’ve included, just look at some of the puntastic restaurant names that clearly illustrate the correct pronunciation.

• What the Pho – Bellevue, Washington
• Pho-King Delicious – Northridge, California
• Pho-nominal Vietnamese Restaurant – Colorado Springs, Colorado
• Pho Shizzle – Renton, Washington
• Un-Pho-gettable – Mesa, Arizona

But then there’s 9021Pho in Beverly Hills so …

Regardless of how you pronounce it this is one of those dishes where the end result is so much more than just the sum of its parts. It’s a perfect winter warmer upper.

You start with chicken broth, chicken, shrimp and rice noodles and the rest is up to you. Traditionally sprinklings include:

• Fresh herbs like Thai basil, mint and cilantro
• Sauces like hoisin, chile paste and sriracha
• Slivered onion or shallot and bean sprouts
• Lime wedges and fresh jalapeno

Some people love to pile it all in and stir it up while others are more discriminating in their choices and placement. Don’t let anyone tell you how to get your phở  on, you do it how you like it best! All of the additions or none, it’s up to you.

Chicken and Shrimp Pho ~ Vietnamese Chicken Noodle Soup

Chef Shelley

I prefer my broth more delicately flavored, so the spices here are about half of what is generally seen in recipes. Taste and decide if you want to add more.

5 from 1 vote

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 4

Ingredients

  

• 2 quarts Liquid Gold Chicken Stock Broth or store bought stock
• One pinch each cinnamon cardamom, white pepper, coriander, and star anise
• 2 cups cooked chicken shredded
• 8 ounces shrimp I prefer 20-30 per pound size for soup because they’re easy to eat, raw or cooked, peeled and deveined
• 4 ounces maifun aka rice stick, aka rice vermicelli available in the Asian section in any grocery store, soaked in hot water according to package directions.
• Suggested additions: basil mint, cilantro,
• slivered red onion shallot or scallion
• bean sprouts
• lime wedges
• thinly sliced fresh jalapeno
• hoisin chile sauce, garlic chile sauce and/or sriracha

Instructions

 

• Bring stock and spices to a boil, reduce heat and simmer for 10 minutes.
• If shrimp are raw, add them to broth and let simmer until just cooked through 1-2 minutes.
• Put a serving of shrimp, chicken, and rice noodles in each bowl and then ladle the hot broth over them.
• Top with sprinklings or serve separately on the side.