I got home from my first ever Singles Style Pool tournament (that’s where it is one on one…. oh and, I lost but that’s a story for another day) and was really tired but also really hungry so I went looking for something to feed not only myself but the rest of the bunch so after a short root through the pantry I managed to come up with this.
Now traditional Pho – pronounced PHA – can take hours depending on what meat you may use, how long you braise it and most importantly how much flavour you wish to impart into the broth. For this recipe I used the ingredients I had on hand and those that would prep and cook quickly.
Cooks Note: For this recipe I used Campbells® Pho Broth.
Here is how we do this one.
- 3 packages (roughly 25 ounces) Thick Noodles
- 1 bag 31-40 Shrimp – peeled and deveigned
- 1/4 cup each Clam and Mussel meat
- 2 tablespoons Vegetable Oil
- Half of one large White Onion – sliced
- 2 Garlic cloves – rough chopped
- 1 large Red Pepper – julienned
- 1/4 of a small Cabbage – sliced
- 2 cups Broccoli florets
- 1/4 cup Fish Sauce
- 4 cups Campbell’s Soup® Pho broth
- Salt and Pepper to taste
- Garlic Chili sauce and chopped Parsley sauce for garnish
Putting it all together:
- In a large pot bring the Pho broth to a simmer.
- While the broth is simmering heat the vegetable oil in a large pan and cook the vegetables until just tender.
- Add in the fish sauce, clams, mussels and shrimp and cook until the seafood is done… about five minutes. Season with the salt and pepper
- Bring the broth up to a boil and cook the noodles in the broth for 30 seconds to 1 minute.
- Place the noodles in the bottom of your bowl, ladle in the broth and top with the vegetables and seafood.
- Garnish with the garlic chili sauce and parsley.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……