Pho with Shrimp

Classic Vietnamese pho is based on a slow-cooked beef stock, one that takes beef bones and lots of simmering. This easy rendition relies on good boxed stock, quickly infused with star anise, cinnamon and other pho flavors that add fragrant notes. You can opt for making the soup in each bowl, or making one big pot of soup and ladling it over noodles, whatever is more convenient for you.

Ingredients

• 2 teaspoons canola oil
• 3 slices fresh ginger
• 4 cloves garlic, thinly sliced
• 8 cups chicken broth, 2 boxes
• 2 whole star anise
• 1 stick cinnamon
• 1 teaspoon black peppercorn
• 3 tablespoons fish sauce, to taste
• 4 small baby bok choy, cut in 2 inch pieces
• 16 large shrimp, shelled and deveined
• 4 ounces rice noodles, flat
• 1 large carrot, julienned
• 1 8-ounce package baked tofu, sliced
• 2 cups bean sprouts, rinsed
• 4 large scallion, sliced on a diagonal
• 2 large limes, halved and sliced

Preparation

1. In a 2 quart pot, heat the oil over medium high heat, then saute the ginger and garlic just until fragrant, about a minute. Add the stock, anise, cinnamon, peppercorns and fish sauce. Bring to a simmer and lower heat to keep it at a gentle bubble. Cook for 20 minutes. The stock will reduce to about 7 cups.
2. While the stock takes on flavor, prepare the garnishes. Chop the bok choy, prep the shrimp, and have all the vegetables in separate piles on a plate. Cook the noodles, and divide them between six wide soup bowls.Arrange the tofu and bean sprouts on top of the noodles.
3. When the stock is ready, strain it, taste for salt-adding more fish sauce if you think it needs it, and bring it to a boil. At serving,simmer shrimp, bok choy and carrot in the stock until cooked, about 3 minutes, then ladle the hot soup over the noodles, tofu and sprouts.

Serving Suggestion

Serve piled with scallion and lime wedges on the side. If desired, you can cook the shrimp, bok choy and carrot in the simmering stock and serve the soup from a communal pot, ladling it over the rice noodles and tofu in each bowl and garnishing with scallions.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Springtime Spring Rolls

Spring rolls are a fun and delicious way to enjoy a wide variety of fresh produce and leftovers you have on hand.

Via Creative Commons

Ingredients

• 1 package spring roll wrappers (see Tip)
• 1 pound tofu or leftover cooked meat
• 2 cups cooked rice or wild rice
• 3 cups assorted veggies, such as:
• kale, shredded cooked or raw
• spinach, cooked or raw
• carrots, shredded or thinly sliced
• cucumbers, seeded and thinly sliced
• kohlrabi, peeled and thinly sliced or shredded
• cabbage, shredded cooked or raw
• green onions, thinly sliced
• red peppers, thinly sliced
• cilantro, chopped
• Sesame Orange Sauce or Maple Dijon Sauce

Preparation

1. Place all filling ingredients in separate bowls or on large baking sheet
2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
4. Serve with Sesame Orange Sauce or Maple Dijon Sauce for dipping.

Authored by Molly Herrman. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop