Sunday, October 23, 2011

Thai Pho Soup

I made this pho soup after having some at a restaurant, I tried to reverse engineer it.

First, I sautéed one small white onion in a little olive oil, added two cloves crushes garlic and about two teaspoons shredded fresh ginger, I added about 3/4 cup mushrooms (I wished I had the black ear type) . Then I added 32 oz seafood stock, 1/2 lb. Fresh lomain nooddles, 1 teaspoon oyster sauces, 2 teaspoons fish sauce, 1 tablespoon sriracha sauce. Bring to a boil. Reduce to simmer. Add 1 tablespoon fresh Thai Basil, 1 tablespoon cilantro , 1 tablespoon mint and 1/2 lb. fresh shrimp. Simmer two to three minutes. Add 1/2 lb. mung beans, simmer one more minute. Enjoy!

Note: amounts are estimates.