Pho Thai

Vietnamese pho noodles in Thai spicy and sour soup with shrimp, mushrooms, and refreshing basil, a quick and easy recipe for a cold dreary day. Pho Thai | Cooking with a Wallflower Vietnamese pho + Thai Tom Yum = Pho Thai This Vietnamese and Thai fusion noodle soup is so delicious I have to share it with everyone at Fiesta Friday! Spicy from one chili pepper, slightly sour from lemon juice, and even a little sweet from the grape tomatoes, this noodle soup is filled with so many flavors.

It’s been so cold and foggy in San Francisco these last few days, I’ve only wanted soup to keep me nice and toasty warm. This Pho Thai is the perfect remedy for that.

Pho Thai | Cooking with a Wallflower I used to obsess over Vietnamese pho. It was my absolute favorite dish growing up. I was always excited for Sunday to come because that’s when we’d go to our favorite pho restaurant. I could have eaten it every single day and not be tired of it. Yes, that’s how delicious I thought it was.

Rice noodles and thin tender slices of beef in a warm beef broth topped with cilantro, basil, bean sprouts, and thinly sliced jalapeno. If you like, you can also dip with hoisin sauce and Sriracha hot sauce. It’s like the most amazing dish ever. At least, I always thought so.

However, several years ago, I gave up beef for personal reasons. Have you ever had those moments where you make promises or bargains with yourself? If I pass all of my final exams, I won’t read romance novels for the next three months. If my grandpa gets better, I promise to spend more time with him. If no other family member dies every nine months (it happened three times), I’ll stop eating beef. I know some of these promises were silly while others were more serious, but I kept all of them. Even if it just happened to be coincidences.

You won’t see beef recipes on my blog. Do I miss beef? To be honest, I don’t miss beef itself as much as I miss beef pho. lol I haven’t had beef pho in over eight years. Yes, I kept count. lol. I’ve had chicken pho, but it’s just not the same. The flavor is different.

Then I discovered a Vietnamese restaurant in Milpitas that served Pho Thai, a combination of Vietnamese pho with Thai Tom Yum. It was soo tasty; I knew I discovered a new favorite. Unfortunately, that restaurant has since closed so I decided to make my own. I hope that you will enjoy this recipe as much as I do!

| Cooking with a Wallflower

Looking at the list of ingredients, I know it looks overwhelming, but the recipe is relatively simple. Some of the ingredients, such as lemongrass, kefir lime leaves, and galangal, can be frozen until you’re ready to use them. And if you’re like me, you’ll be making either Tom Yum (Thai Spicy and Sour Soup with Shrimp) or Pho Thai often.

Pho Thai | Cooking with a Wallflower

First, boil chicken broth in a medium sized pot. Once the broth starts to boil, add in lemon grass, kefir lime leaves, and galangal. If you don’t have galangal, it’s okay. You don’t have to add it. It just helps enhance the flavors in the soup. But lemongrass and kefir lime leaves do a great job flavoring the soup too. Once the soup becomes aromatic, add in the onions and the mushrooms. Cook them until they have softened.

Onion Mushroom

Add in the fish sauce, chili paste, and lemon juice. If you like your soup spicy, add sliced chili peppers. Stir to evenly distribute the flavoring. You can add more of each until it’s the perfect flavor for you.

You’ll notice that this recipe is slightly different than the Thai Spicy and Sour Soup with Shrimp, even though you’re making the same dish. The reason for that is the other recipe is meant as an appetizer and eaten alone so there are more ingredients and less seasoning. But with Pho Thai, you’re adding noodles. You want there to be less ingredients and slightly more flavor. Otherwise, the noodles, which have no flavor itself, will be bland, and the overwhelming amount of ingredients such as tomatoes and mushrooms will overcrowd the dish. You can find detailed step by step instructions for Tom Yum in the Thai Spicy and Sour Soup with Shrimp post.

Add in chopped tomatoes and cook until they have softened.

Tomatoes

Allow the soup to simmer at very low heat.

In a small pot, boil water. You will use this water to cook the pho noodles. I use the brand below. It is super easy to cook.

Image

Pho Thai | Cooking with a Wallflower

All you have to do is wait for the water to boil and then drop the noodles in the pot. Swirl the noodles around for about 20-30 seconds until the noodles have softened. And that’s it. Easy, right?

If you’re serving the noodles right away, you can just place it in the bowl you’ll serve the noodles in. If not, make sure to run the noodles through cold water to prevent the noodles from continuing to cook and from sticking to each other. Just like with pasta. I highly recommend doing this step; otherwise the noodles will form a clump.

Pho

Back to the simmering soup. Add in grape tomatoes and shrimp. The grape tomatoes are optional. However, I feel they add a lot of flavor to this soup because grape tomatoes tend to be sweeter. I loved it in mine. =) Cook the shrimp until they turn from gray and translucent to a solid orange color.

Use a ladle to pour the soup over the noodles. Top the noodles with cilantro, basil leaves, bean sprouts, and jalapeno if desired.

Pho Thai | Cooking with a Wallflower Pho Thai | Cooking with a Wallflower

Serve immediately hot and enjoy!

Pho Thai | Cooking with a Wallflower

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Pho Thai

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2-3 servings

Pho Thai

Vietnamese pho noodles in Thai spicy and sour soup with shrimp, mushrooms, and refreshing basil, a quick and easy recipe for a cold dreary day.

Author: Andrea Giang

Ingredients

4 cups (or 2 cans of) chicken broth

2-3 two inch length lemon grass stalks

2-3 kefir lime leaves

2-3 galangal slices (optional)

½ bulb of onion, sliced

1 cup mushrooms, sliced

2 large tomatoes, chopped

½ cup grape tomatoes, sliced in half (optional)

6 tablespoons lemon juice, more to taste

1 tablespoon chili paste with soya bean oil

3 tablespoons fish sauce

10-12 shrimp, deshelled and deveined

½ package of pho noodles

1 chili pepper, sliced (optional)

Chopped Cilantro (optional)

Basil (optional)

Bean sprouts (optional)

Jalapeno (optional)

Directions

Boil chicken broth in a medium to large size pot. Once the broth boils, add in lemon grass stalks, kefir lime leaves, and galangal slices. Cook for several minutes until the soup is aromatic.

While the soup is cooking, slice onions, mushrooms, and grape tomatoes.

Once the soup is aromatic, add in the onions and the mushrooms. Stir every once in awhile and cook until they have softened. Add in lemon juice, chili paste with soya bean oil, and fish sauce. Stir until evenly distributed. Add more seasoning to taste. Next, add the chopped tomatoes and cook until they have softened. Allow the soup to simmer.

In a small pot, boil water. Once the water boils, dip the pho noodles for about 10-15 seconds until they have just softened and then remove them. If serve immediately, then place in bowl. If not, run the noodles through cold water to prevent the noodles from overcooking.

Add in grape tomatoes to the simmering soup and shrimp. Cook until the shrimp has turned orange in color and no longer appears translucent.

Use a ladle to pour the soup over the noodles. Add in toppings such as basil, bean sprouts, and jalapeno. Serve immediately hot.

https://cookingwithawallflower.com/2014/05/23/pho-thai/

210 comments

  1. Semi-Charmed Life says:

    This looks like my favourite flavour combo, spicy, sweet, salty with the zing! Can I know what is chili paste with soy bean oil? is the chili paste that they sold in soy bean oil or do you stir-fry teh paste in soy bean oil? If they came in a can or bottle can you post a photo of it please?

  2. perelincolors says:

    We tried your recipe tonight since we love both Pho and Tom Yum soup – and it turned out really delicious, I am sure we’ll cook it again (we still have to practice to get the Pho noodles right, they turned out too al dente)!! We used shitake mushrooms and added a bit of chicken and both matched well with the soup. But the most delicious was the broth! Here is what our soup turned out like: https://perelincolors.files.wordpress.com/2014/08/photai.jpg

    • Andrea| Cooking with a Wallflower says:

      Thank you so much for stopping by and letting me know! I really appreciate it. I’m so glad to hear that you liked the pho thai. And your bowl of pho thai looks so delicious! I noticed that your pho noodles are a little bit thicker than mine so you’d have to cook the noodles for a little bit longer to soften them. Adding chicken and shiitake mushrooms sounds delicious. Thanks again for letting me know what you thought of it! And for trying the recipe! Have a great weekend!

  3. tinablackledge says:

    This looks delicious! You do a fantastic job of presenting your work and enticing the reader to not only engage in the subject but want to take it beyond the cyber world and into their kitchens. I have never had Thai food but am now anxious to try it! Love your blog! I sincerely hope the “wallflower” portion of your title is not a reflection of your own self-assessment, for your beauty shines brightly in a dark world. The kind, compassionate, hard-working person you are exudes beauty from every pore. I know you not, except for this blog and I have only visited a couple of times but I tell you will all sincerity, you are any but a wallflower, my dear. Keep up the great work! If you put as much thought and care into all aspects of your life, which I suspect you do, then you find great success and fulfillment within this life. Thanks again.

    • Andrea| Cooking with a Wallflower says:

      Thank you so much, Tina! You’ve really made my day. Especially with everything that’s been going on the last few days including my blog not working properly. I’m so glad that you feel I’m able to engage my readers into my posts, it’s what I was hoping to do. As for the wallflower part, it’s not how I feel most days, and I certainly don’t sound it on my blog, but I am shy and quiet. And there are days when I feel like I’m invisible. Just being talked over and not noticed. That’s what I mean when I say “wallflower” that feeling where you’re not noticed by the people around you. I really appreciate your comments. And I wish you the very best. Thanks again =)

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