Why choose between land and sea when you can have both? Learning how to create Chicken and Shrimp Pho (*Phở Gà Tôm*) is about mastering the art of a delicate yet flavorful broth that can beautifully complement both proteins. This ‘surf and turf’ version of pho is a light, aromatic, and deeply satisfying dish that offers a wonderful variety of textures and tastes in a single bowl.
Table of Contents
🥣 Crafting the Hybrid Broth
The key to this dish is a broth that is savory enough for the chicken but light enough for the shrimp. A pure chicken broth is the perfect foundation. To create it, you will need:
- 1 whole free-range chicken
- Charred onion and ginger
- A light spice mix (star anise, cinnamon, coriander)
- Fish sauce and rock sugar for seasoning
- Shrimp shells and heads (optional, to be added for the last 20-30 minutes for a deeper seafood flavor)
🍤 Preparing the Chicken and Shrimp
Proper preparation of the two main proteins is essential. The chicken is typically poached whole directly in the broth, which cooks the meat perfectly while adding flavor to the soup. The shrimp, however, cook very quickly. To prepare the toppings, you should:
- For the Chicken: Once the chicken is cooked through in the broth, remove it, let it cool slightly, and then shred or slice the meat.
- For the Shrimp: Peel and devein the shrimp. You can either blanch them for 1-2 minutes in the simmering broth just before serving, or place them raw in the bowl and let the heat of the broth cook them through.
🍜 Assembling the Perfect Bowl
Bringing together the chicken and shrimp in one harmonious bowl is the final step. To assemble your Pho Gà Tôm:
- Place a serving of cooked rice noodles in a large bowl.
- Artfully arrange the cooked chicken and the plump shrimp on top of the noodles.
- Ladle the steaming hot, aromatic broth over everything.
- Garnish with fresh herbs that complement both chicken and seafood, such as cilantro, green onions, and fresh mint.
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