Vietnamese Prawn Pho. Pho (pronounced 'fuh') is the umbrella term for Vietnamese noodle soup. We teamed up with Callum and Themis from Sprout Cooking School to bring you a healthy, warm pho. To eat pho, taste the broth first, then add lime juice and chilli to taste followed by generous amounts of basil or mint and beansprouts.
Pho (pronounced 'fuh') is the umbrella term for Vietnamese noodle soup. Although usually made with beef, this version uses prawns and packs a spicy punch! These easy fried prawns with cajun seasoning are an easy Vietnamese prawn recipe for a quick midweek meal. You can cook Vietnamese Prawn Pho using 13 ingredients and 3 steps. Here is how you cook it.
Ingredients of Vietnamese Prawn Pho
- You need 3 of chopped chillis.
- You need 1 tsp of crushed Garlic.
- You need 1 tsp of crushed Ginger.
- It’s 2 cm of piece of Ginger finely sliced (shavings).
- You need 1 stick of lemongrass crushed.
- Prepare 800 ml of vegetable stock.
- It’s 2 tbsps of fish sauce.
- It’s of Fresh coriander.
- You need of Fresh mint.
- It’s 200 g of cooked king prawns.
- It’s 100 g of rice noodles.
- It’s 100 g of beansprouts.
- Prepare 4 of spring onions trimmed and sliced.
Pho Victoria Vietnamese Restaurant is open for lunch and dinner in the North Melbourne area. Serving up Asian and Vietnamese food, you can find everything from Sesame Prawns to Fried Quail. Try our easy to follow vietnamese prawn salad recipe. Absolutely delicious with the best ingredients from Woolworths.
Vietnamese Prawn Pho instructions
- In a medium pan fry the Crushed Ginger & Garlic, lemongrass and chillis gently for a few minutes. Pour the stock in carefully and bring to the boil. Simmer gently for at least 15 minutes but I spent half an hour just to give the broth a more intense flavour..
- Add the Prawns, spring onions, fish sauce, beansprouts, the mint and coriander, saving a little for the final decoration of the dish. Cover with a lid and gently warm through. In another pan of boiling water cook your noodles for about 4 minutes..
- Add your cooked noodles into warmed bowls, remove the lemongrass from your broth and pour generously into your bowls, garnish with coriander and mint. All the best and enjoy 😉.
Add lime rind, juice, garlic, chilli and kaffir lime leaves. Deep-fry marinated prawns in hot oil until crispy. Heat wok with oil and saute (A). Add in seasoning ingredients and saute till fragrant. This Vietnamese Pho is a beautiful, flavorful soup with an array of colorful garnishes.