Shrimp Pho at Home
1 tsp. oil 6 cups water
2 Tbs minced shallots 1/2 lb. peeled shrimp (veined and scored down the back)
5 1/2 Tbs fish sauce 2 stalks lemon grass (tough outer layer removed, cut in 2 in. lengths, smashed with flat side of knife)
3 T fresh lime juice 1/2 lb. button mushrooms (stems trimmed and thinly sliced)
2 tsp. sugar 1/4 lb. thin rice noodles (softened in hot water)
1/2 tsp. crushed red pepper 1 1/2 cup bean sprouts (rinsed/drained)
2 Tbs finely minced scallions Fresh Basil leaves and 1 lime for condiments
1 large tomato (cut in 1/4 ” wedges) OPTIONAL: One bunch baby bok choy (cleaned and cut on diagonal)
1. Heat a heavy pot or casserole over medium high heat. Add oil and heat until hot, 10 seconds. Add the shallots and lemongrass and stir fry for 20 seconds. Add the tomatoes, mushrooms, and sugar. Stir fry for about 3 minutes. If using bok choy, add now and stir fry 3 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer, uncovered for about 10 minutes.
2. Add the shrimp, fish sauce, lime juice and noodles and simmer for about 2 minutes until shrimp turns pink and noodles are tender. Use tongs to remove lemongrass. Add crushed red pepper and cook 1 minute longer. Ladle into bowls, and sprinkle with basil, bean sprouts, scallions, and squeeze lime and serve.