Now that I am a seasoned Pho chef, I had to try my hand at Pho Tom. I will tell you that I did not make a traditional Pho Tom with mushrooms, but this was a huge hit with my big girl and her boyfriend, who don’t eat, beef, chicken or pork.
I also made a great salad and a devil’s food cake, that I will post tomorrow.
PP per serving
- 10 cups low-sodium vegetable broth
- 8 ounces Chinese noodles
- 2 cups baby Bok Choy, chopped
- a handful of Chinese pea pods
- 3 whole green onions, thinly sliced
- 24 medium shrimp, cooked
- 1 1/2 Tablespoons chopped cilantro, plus extra for a table topping
Cook the noodles according to the package.
In a large saucepan, bring broth and fish sauce to a boil on medium-high heat. .
Add pea pods to broth and bring to a simmer. Cook for about 1 minute or until softened.
Add Bok Choy and chopped cilantro simmer for about another minute.
Add the, the cooked noodles and the shrimp. Simmer for a minute to reheat the shrimp..
Pour into your bowls.
Top with green onions.
Serve with table top options: Siracha sauce, cilantro sprigs and bean sprouts.