I had a bit of a craving for a delicious, bright soup flavored with tangy lemongrass, so I decided to make this Vegetable Pho with Shrimp (page 259) and it totally hit the spot. While there were a few steps that took some time (making the lemongrass stock, peeling shrimp, chopping veggies, soaking noodles) none of which were remotely difficult, and all my efforts came together in a soothing, layered soup.
I opted to use very fine rice noodles (not only for the limited availability but for the delicate texture they provide) as opposed to the wider stick noodles, and they worked perfectly. There was plenty of soup for a generous lunch, and then some (I have actually been eating this for lunch the last few days... still so good!). A beautiful dish that is sure the please!
Stephanie
that top photo is great.
ReplyDeletelooks beautiful!
I love pho!!! yours looks so fresh and delicious! normally i don't think i would like shrimp pho (i usually have beef) but that looks so good!
ReplyDeletethanks mrs. kim! i think i have just as much fun taking pictures of the food as i do making/eating it!
ReplyDeleteCrystal, i bet substituting beef stock and adding beef slices would work beautifully!