We’ve been having some cold weather in Houston for a while now. Typically, it isn’t cold this long, but I’m not complaining. The cold weather has been really nice. Cold weather tends to bring out the best things in my opinion. Especially the food.
I mean come on.. gumbo, tomato basil soup, broccoli cheddar, etc. You just can’t go wrong with a hot bowl of soup and warm crusty sandwich while you stay warm and cozy indoors.
However, it is easy to get tired of these things if you eat them all the time. Therefore, I decided to switch some things up in the feisty house with some homemade phô.
I wanted to cook phô because The Kid has never eaten it before neither has Bear – and I was craving it hard. Plus, what better way to warm up than with some hot broth and spicy jalapeños?
So phô it is!!
- 12oz Thin Rice Noodles, prepared according to package
- 16oz shrimp, raw, peeled, and deveined
- 6 C Bok Choy, leaves and stems separated, stems thinly sliced
- 2 Tbsp Sesame Oil
- 2 Tbsp Ginger, grated
- ½ Tbsp Chili Garlic Paste
- 8 C Shrimp Broth
- 2 strips of Lime Peel
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 2 Tbsp Lime Juice
- 2 Tbsp Hoisin Sauce
- 3-4 Tbsp Five Spice Seasoning Blend
Toppings [Cilantro, Jalapeños, Limes, Thai Basil, Radishes, Green Onions, Bean Sprouts, Sriracha, Hoisin and Soy Sauce]
Set rice noodles aside.
In a large pot, heat sesame oil over medium heat. Add ginger and chili-garlic paste, sauté until fragrant.
Next, add shrimp broth, lime peel, soy sauce, fish sauce, lime juice, hoisin, and five spice blend. Bring the mixture to a boil. Now add bok choy stems, let simmer. Then add bok choy leaves. Bring the mixture back to a boil then, add the shrimp. Reduce the heat to medium low heat, and let cook for about 3-4 mins or until the shrimp is cooked.
Divide noodles separately into desired number of bowls. Then pour broth pixture over the noodles. Serve with desired toppings.