Fake (Faux) Pho

Main Course
Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

Ingredients: 
  • 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
  • 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
  • ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
  • ​1 cup sliced shitaake mushrooms
  • 3 baby boy choy, thinly sliced
  • ​2 shallots, thinly sliced
  • ​fresh mug beans sprouts and/or shredded cabbage (any variety)
  • Thai basil
  • ​cilantro
  • ​lime juice
  • ​Sriracha and/or garlic chile paste
  • sliced jalapeno peppers
  • ​fried shallots or fried garlic 

Fake (Faux) Pho

Pho

Click image to enlarge.
Method: 

In a large sauce pot, bring water and pho base or  seasoned broth to a raging boil over high heat. Toss in meat, shitakes, baby bok choy and shallots. Return to raging boil. Remove from heat.

For each serving fill a large soup bowl with desired amount of bean sprouts and/or cabbage. Ladle  broth over sprouts/cabbage. Add basil, cilantro, Sriracha, garlic chili, lime juice, jalapenos, and/or fried garlic/shallots to taste.

Similar Recipes by course
Veal Milanese with Salsa Rosa Ayesha’s Chicken Parmesan Garlicky One-Skillet Chicken Catfish Evangiline Cajun-Style Navy Beans With Sausage Baked Creamy Feta Orzo
Kelly English’s Dad’s Grillades Shrimp and Asparagus Stir Fry Shrimp and Asparagus Stir Fry Tuscan Beef and Black Pepper Stew Roast Rack of Pork Shrimp Tostadas with Beans & Guac

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive

 

Comments

frog - Feb 27, 2012
<p>This can be improved by adding 5 quarter-size slices of ginger, smashed with a meat pounder, added to the stock. You can strain it out, but I like to leave a little in the pho.</p>