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Ebi no pho（エビのフォー）
ebi = shrimp
This is chicken soup pho. The color and flavor of shrimp, purple onion, and Ciantro (coriander) contribute to making the dish more beautiful and delicious.
About pho
Pho is a traditional Vietnamese dish that originated in northern Vietnam. (Pho is the name of the dish and also refers to flat noodles made from rice flour and water.)
This noodle dish is usually eaten as breakfast or a light meal in the evening. The main ingredients of pho are rice noodles, soup, and thinly sliced beef or chicken.
It is eaten in various places in Vietnam, such as food stalls and restaurants, and spices such as soy sauce, pepper, lemon, fish sauce, and chili peppers are added according to the eater’s preferences.
The origin of pho is not officially recorded, but it is said to have originated in Hanoi in the north of Vietnam. It has been influenced by China and France.
Because Hanoi is close to China, it is seasoned with soy sauce and salt.
Also, pho soup is usually made by boiling beef bones. This is because the use of beef increased during the French colonial period. (It is said that O Quang Truong in Hanoi was a place to collect discarded beef bones.)
Basically, the only toppings for pho that are commonly eaten in Hanoi are beef and green onions. Ciantro (coriander) is a standard ingredient for pho and toppings, but it is rarely served together in Hanoi.
In contrast, in the south of Vietnam, Ho Chi Minh City uses soup with ethnic flavors that are sweet and sour. There is a wide variety of ingredients, and it is served with aromatic vegetables such as chives and ciantro (coriander) and chili peppers.
In other areas, there are phos made with wine sauce, spicy pho, stir-fried pho, sour pho, and pho with duck or roasted meat.
About pho soup
There are two main types of pho soup.
Phở bò is a beef-based soup, and Phở gà is a chicken-based soup.
Originally, the soup was made from stewed beef bones, but during the feudal era in Vietnam, there were restrictions on slaughtering cattle, so chicken pho developed.
The secret to the deliciousness of both soups is the amino acids that are released when beef or chicken is stewed. It seems that shrimp was sometimes used as a substitute for these.
I remove the shells before adding them to the soup, but if you want to bring out more flavor, it’s better to stew them with the shells on.
About fish sauce
This seasoning made by fermenting fish and shrimp is called Nampla (น้ำปลา) in Japan and Thailand, Nukumam (Nước mắm) in Vietnam, and Takutrei (ទឹកត្រី) in Cambodia.
It has a unique aroma and flavor. There are recipes that use soy sauce as a substitute, but we recommend using fish sauce here.
Here is the recipe for Gapao rice, a classic dish using fish sauce. 👉 Gapao rice（Thai Basil Stir-Fry ）
NUTRITION FACTS
300kcal Protein 19.5g Fat 1.g Carbs 55.2g Salt Equivalent 3.3g
INGREDIENTS (2SERVINGS)
- pho 120g
- water 1000g
- ciantro(coriander) 20g
- ☆water 500g
- ☆salt 1g
- ☆fish sauce (Nước mắm）15g
- ☆chicken broth mix 3g
- ☆chicken skin 30g
- ☆chili pepper 0.5g
- whiteleg shrimp 150g
- red onion 80g
- lime 1/4
COOKING INSTRUCTIONS
① Soak the pho in lukewarm water (not included in the recipe) for about 20 minutes. This will shorten the cooking time.
② Wash the coriander to remove any sand or dirt.
③ Put the coriander stalks (with roots still attached) in a pot with water, salt, fish sauce, chicken broth mix, chicken skin, and chili peppers and heat.
④ Wash the shrimp thoroughly and remove the shells.
⑤ Add the shrimp to the boiling soup.
⑥ Once boiling, turn off the heat and remove the coriander and chicken skin.
⑦ Bring water to a boil and boil the pho for 3 minutes. (If you did not soak the pho in lukewarm water, boil for about 12 minutes.)
⑧ Rinse the boiled pho in water once.
⑨ Thinly slice the red onion.
⑩ Add the pho to the soup and bring to a boil.
⑪ Add the pho, shrimp, red onion, coriander leaves, lime, and broth to bowls.
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