Ebi pho（エビフォー）
This is a healthy shrimp pho recipe. Noodles called “pho” are topped with soup seasoned with fish sauce, Vannamei shrimp, and coriander. It is a very aromatic dish.
This shrimp pho recipe has a light taste and is low in fat, so it’s recommended for breakfast or a late-night snack.
ebi = shrimp pho topped shrimp = (Phở gà con tôm)
In Vietnam, where rice production is thriving, you can eat it all over the city, including hotels, restaurants, and food stalls.
However, in Vietnam, people rarely make and eat pho at home. The eating out culture is developing.
It’s so easy to make that anyone can make it at home if they have the ingredients. I made it for the first time, but I was surprised that it was easier to make than I imagined! It takes less time than making spaghetti.
About pho
Pho is a traditional Vietnamese dish that originated in northern Vietnam. Pho is originally the name of an ingredient (flat noodles made from rice flour), but dishes that use pho are also called pho.
When asked in Japan to name the Vietnamese dishes they know, most people would answer pho and fresh spring rolls.
It is the national dish of Vietnam and is popular as a breakfast or snack.
It is served in many places in Vietnam, including food stalls and restaurants, and the main ingredients are rice noodles, soup, and thinly sliced beef or chicken.
In restaurants, spices such as soy sauce, pepper, lemon, nam pla, and chili peppers are placed on the table, and customers can add them according to their own taste.
The classic topping for pho is coriander, but you can also add other toppings such as basil, mint, bean sprouts, bamboo shoots, chives, and lime.
The origins of pho
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.
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 ）
What is the difference between pho and rice vermicelli?
The main ingredient in both is rice flour. Pho is made by dissolving rice flour in water, spreading it on a steamer like a crepe, and cutting the dough into stripes.
Rice vermicelli is shaped like pasta by putting the dough into a container with holes and pushing it out.
NUTRITION FACTS of Healthy Shrimp Pho Recipe With An Attractive Ethnic Flavor
- kcal
- Protein g
- Fat g
- Carbs g
- Salt Equivalent g
INGREDIENTS for Healthy Shrimp Pho Recipe With An Attractive Ethnic Flavor (2SERVINGS)
- Pho 140g
- Water 1000g
- Ciantro(coriander) 20g
- ☆Water 400g
- ☆Salt 1g
- ☆Fish sauce (nam pla, Nước mắm）15g
- ☆Chicken broth mix 3g
- ☆Chicken skin 60g
- ☆Chili pepper 0.5g
- ☆garlic 5g
- Whiteleg shrimp (Vannamei shrimp）150g
- Red onion 80g
- Lime 1/4
I often make tori ham, and the recipe doesn’t use chicken skin. So I freeze the leftover chicken skin. If you add the leftover chicken skin to soups such as pho or minestrone and simmer it, the chicken essence will seep out and it will be very delicious. (Chicken skin is high in fat and calories, so it is removed at the end.) When making shrimp pho, I also use chicken skin if I have it in the freezer.
Healthy Shrimp Pho Recipe With An Attractive Ethnic Flavor COOKING INSTRUCTIONS
- Soak the pho in lukewarm water (not included in the recipe) for about 20 minutes. This will reduce the cooking time of the pho.
- Wash the Vannamei shrimp.
- Wash the coriander to remove any sand or dirt.
- Place the coriander stalks (with the roots still attached) in a pot, add water, salt, fish sauce, chicken stock, chili peppers, chicken skin, and garlic, and heat.
- Once the soup is boiling, remove from heat and add the Vannamei shrimp.
- Return to a boil, then remove from heat and remove the coriander root, chicken skin and Vannamei shrimp.
- Allow the Vannamei Vannamei shrimp to cool slightly and peel them.
- Bring a hot pot of water to a boil and cook the pho for 3 minutes. (If you did not soak the pho in lukewarm water, cook it for about 12 minutes.)
- Rinse the cooked pho under running water.
- Thinly slice the red onion.
- Add the pho to the soup and boil again.
- Add the pho, Vannamei shrimp, red onion, coriander leaves, lime, and broth to plates.
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