Phở is pronounced variously as "foo" is a Vietnamese soup consisting of broth, rice noodles called bánh (bún) phở, herbs and meat.

Today we in Soup Swappers will be post Vietnamese Soup recipes. Our Host for the month Sue Lau gave us this theme.

I have never tried to make Vietnamese dishes, this is the first time made a soup and enjoyed having it too. Thank you Sue for hosting this event and choosing this theme.

Serves 2

Ingredients

100 Grams Rice Noodles
1 Tablespoon Oil
150 Grams Pork tenderloin (skinless ,fat-less &boneless)
1 Scallion - chopped

1 Small Onion - finely chopped
1 Tablespoon Fresh Ginger - finely chopped

1 Green chilly - finely chopped - optional
1 Large Tomato - chopped
1 Teaspoon Fish sauce - can add more according to taste
Salt to taste
3 to 4 Cups Water

1 Chicken Stock cube

A Handful of Bean Sprouts
1 Tablespoon Fresh Lime juice

1/4 Teaspoon Paprika

1/4 Teaspoon Black Pepper powder

Lime wedges for serving
A few Leaves of Mint and Basil

Method

Cut the pork into thick strips, keep aside.

Chop the scallion and keep the white and greens separately.

In large pot, heat oil add the chopped onions, green chilly, ginger and saute for a minute then add the pork, saute stirring occasionally, for 2 to 3 minutes.

Add the tomatoes, fish sauce, salt, water, and stock cube. Bring to a boil. Reduce the heat and simmer until the pork is just done ( transferred it to a pressure cooker and cooked it for 8 minutes after the first whistle on low flame ). When the pork is done, taste for salt, add paprika, black pepper powder and give it a quick stir.

This is homemade sprouted beautiful Beans.

Add the bean sprouts, and greens of the scallion, let it simmer for a minute. Take off flame. Add lime juice and rice noodles into the soup and let it rest covered for 10 minutes.

Ladle into bowls, top each serving with some mint, basil and bean sprouts. Serve with the lime wedges.

Enjoy this filling and delicious soup.

Labels : Soup, Vietnamese Pork Pho, Rice Noodles, Paprika, Pork, Vietnam, Soup Swappers, Healthy

An InLinkz Link-up

Who doesn't love a Thai curry? My favorite is Thai Red Curry Pot Rice, its delicious. This recipe is somewhat similar but a quick version minus all the extra trimmings. This simple noodle dish can be on the table in minutes and is delicious, with creamy texture!

Ingredients
200 Grams Dried Rice-stick or Glass noodles
2 Tablespoons Oil
1 Cup Prawns - peeled, de veined
3 Tablespoons Thai Red curry paste
1 Cup Fish stock ( see notes)
A Tin of Coconut milk
100 Grams Beans, cut into 5 cm lengths
200 Grams Cherry tomatoes - halved ( see notes)
1 Tablespoon Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Lime juice

2 Tablespoons Coriander leaves - chopped

1 Teaspoon Cornflour mixed in 2 Tablespoons fish stock

Salt to taste

Method
Place noodles in a large, heat proof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.

Add a 1/2 teaspoon of salt to the prawns and keep aside.

Heat a wok over high flame. Add the oil. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm.

In the same wok, add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.

Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice and cornflour mix. Stir till the gravy is lightly thick. Taste and then add salt if necessary. Divide noodles between bowls. Spoon over curry. Top with coriander. Enjoy.

The next day I had the gravy that was remaining with hard crusted bread, that too tasted divine.

My Notes:

Used the tomatoes available here and chopped them in big pieces.

Used fine rice glass noodles.

Adjust the curry paste according to your taste or add a chopped red chilly for more spice.

To Make the Fish Stock:

All the heads and the outer covering of the prawns, washed them well then added 1.1/2 cup of water and boiled it for 10 minutes. This was used to make the gravy.

Labels : Fish, Prawns, Rice Noodles, Red Curry Paste, Thailand, Asian Cuisine, Blogging Marathon

This is Day 3 of the Marathon theme Combos from Countries.