Give your taste buds a trip into ecstasy with this dish inspired by Vietnamese Noodle Soups.
Probably the best know dish is Pho! Pho is a traditional Vietnamese dish, more like a tasty soup, made using either chicken or beef. The recipe in this article is inspired by Vietnamese soups using juicy prawns.
Let’s talk a little about The popular dish Pho for a minute, so you get a grasp of Vietnamese culture.
A staple soup of the Vietnamese, a broth is made using meat, rice noodles and a few select herbs and spices. If you have never tried Pho you have been missing out, it is so tasty that you will want more and more!
Originally a street food Pho has grown popular around the world popping up in speciality restaurants and western cookbooks.
The main reason that Pho gained momentum across the world was due to refugees after the Vietnam war, taking the recipe with them wherever they settled, not forgetting it tastes amazing!
Pho can differ from place to place depending upon community taste, but for this recipe we will focus on an amazing spicy prawn noodle soup that appeals to most people all over the world.
Now lets get on to this reader created recipe, which uses prawns and noodles, I think you will be really pleased with the results after making this dish.
What ingredients do I need to make a Spicy Prawn Noodle broth?
To make a prawn spicy noodle soup / broth (feeds 2 people) you will need:
- 1 Lime cut into wedges
- 100g Bean Sprouts
- 150g Rice Noodles
- 150g Cooked King Prawns
- Handfull of Mint Leaves
- Handfull of Corriander Leaves
- 3Tbsp Fish Sauce
- 600mls Vegetable stock or Fish stock
- 4 Spring Onions trimmed up and sliced diagonally
- 2cm peice of Ginger gently squashed
- 1 stick of Lemongrass squashed with back of knife
- 3 crushed cloves of Garlic
- 4 Birdseye chillies chopped (use green for less heat)
How do I make a Spicy Vietnamese Prawn Noodle Soup?
Follow this method to make a tasty spicy Vietnamese prawn Noodle Soup for 2 people.
- Pour the stock into a medium size pan, add the lemongrass, garlic, ginger and two of the chillis and briskly boil for about 15 minutes to create the basic broth. Taste it and if neccessary add the other two chillis. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavours to really develop.
- Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herbs. Reserve a little of each herb for garnishing. Put the lid back on the pan, and leave it whilst you carry out step 3.
- In a pan of boiling water, cook the beansprouts for 1-2 minutes, or until they are just tender. Drain them and add them to the soup. Place the rice noodles in the boiling water and cook for 4-5 minutes (or less if using straight-to-wok noodles). Remove the lemongrass, ginger and garlic from the soup.
- Divide the cooked noodles between two deep bowls. Pour the soup over the noodles. Garnish with a little of the coriander and mint leaves, a few slices of red chilli and spring onion. Serve with a wedge of lime.
If you followed correctly you will now be sitting down to one of the tastiest broths you will ever taste!
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