This is a quick and easy noodle soup, based on the classic Vietnames pho dish. Prawns are cooked with spinach and rice noodles in a well-seasoned stock. Serve with lime wedges, fresh basil, peppers and beansprouts, if desired.
The flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender, rinse in cool water to get the excess starch off and to stop the cooking. Add them to the soup broth last and bring the broth back to temp and serve. I also put in a few dashes of Maggi seasoning or a TBs of powdered AuJus mix to give the chicken stock some added flavor dimension. The shrimp broth is a nice flavor rounder also. - 11 May 2010 (Review from Allrecipes US | Canada)
I made this for our weekly movie & dinner night. It went over well. I increased the servings to 8 and this and another dish fed 6 adults with some leftover. A little short on the broth at the end. I misread a bottle in my cupboard before I went shopping & so didn't have any hot pepper sauce. I substituted Vietnamese chili garlic sauce. It worked fine. Knorr makes shrimp bullion cubes, I found them at a local Asian grocery. - 20 Dec 2010 (Review from Allrecipes US | Canada)
won't do again - 02 Aug 2011 (Review from Allrecipes US | Canada)