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.

Serves 4

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

Directions

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.