Name: Pho with Shrimp
Total time: 30 min
Yield: 6
Ingredients: 2 teaspoons vegetable oil; 3 slices fresh ginger; 4 cloves garlic (thinly sliced); 8 cups chicken broth; 2 whole star anise; 1 stick cinnamon; 1 teaspoon whole black peppercorns; 3 tablespoons fish sauce (to taste); 4 small heads baby bok choy (cut into 2-inch pieces); 16 large shrimp (shelled and deveined); 4 ounces flat rice noodles; 1 large carrot (julienned); 1 8-ounce package of backed tofu (sliced); 2 cups bean sprouts (sliced); 4 large scallions (sliced on a diagonal); 2 large limes (halved and sliced)

Course Salad
Cuisine Vietnamese

2 teaspoons vegetable oil
3 slices fresh ginger
4 cloves garlic thinly sliced
8 cups chicken broth
2 whole star anise
1 stick cinnamon
1 teaspoon whole black peppercorns
3 tablespoons fish sauce to taste
4 small heads baby bok choy cut into 2-inch pieces
16 large shrimp shelled and deveined
4 ounces flat rice noodles
1 large carrot julienned
1 8-ounce package of backed tofu sliced
2 cups bean sprouts sliced
4 large scallions sliced on a diagonal
2 large limes halved and sliced

In a 2-quart pot, heat the oil over medium-high heat, then saute the ginger and garlic just until fragrant, about a minute. Add the stock, anise, cinnamon, peppercorns and fish sauce. Bring to a simmer and lower heat to keep it at a gentle bubble. Cook for 20 minutes. The stock will reduce to about 7 cups.
While the stock simmers, chpo the bok choy, prep the shrimp, and have all the vegetables in separate piles on a plate. Cook the noodles, and divide them between six wide soup bowls. Arrange the tofu and bean sprouts on top of the noodles.
When the stock is ready, strain it, taste for salt, add more fish sauce if you think it needs it, and bring it to a boil. When you're ready to serve, simmer shrimp, bok choy and carrot in the stock until cooked, about 3 minutes, then ladle the hot soup over the noodles, tofu and sprouts. Sprinkle with scallions, and serve with lime slices.

Notes:

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