Shrimp pho (pho tom)

4 servings

Ingredients

Quantity Ingredient
2 Pieces black wood ear
Fungus
OR
8 Button mushrooms
3¾ cup Fish stock* -- see note
2 Cucumbers -- peeled and
Deveined
6 ounces Bean thread vermicelli or
Spaghetti
1⅓ cup Fresh shrimp -- cooked and
Peeled
⅔ cup Nuoc Mam sauce
OR
4 tablespoons Maggi liwuid seasoning mixed
With
2 tablespoons Lemon juice, 2 crushed
Anchovies or 1/2 tbsp.
Anchovy
Extract, 1 garlic clove,
Diced, and 1/4
Green onion, finely chopped
4 larges Cooked unpeeled shrimp --
For garnish

Directions

1. Soak the black wood ear fungus for 10 minutes or until soft in nearly boiling water. When soft, slice thinly and place in stock.

Add the button mushrooms to the stock is using those instead. Put into a dish and place on the table. 2. Slice the cucumber into thin rounds or cut into fine matchsticks. Place in a dish and put on the table. 3. Soak the vermicelli in water that has been boiled and allowed to cool slightly (about 5 minutes). Drain and place in four bowls. 4. Place the shrimp in a bowl and put on the table. Meanwhile boil and simmer the stock. 5. The gusts garnish their bowls with the ingredients in the dishes placed on the table, then pour the hot stock over the whole. The Nuac Mam sauce is added to taste and the soup bowls are garnished with the unpeeled shrimp.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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