Shrimp Pho Monday, Oct 17 2016 

12 cups water
2 cups chicken broth
Shells from 3 pounds large peeled shrimp
½ bunch fresh cilantro, roughly chopped
1½ cups chopped yellow onion
1⅓ cups chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon chile-garlic sauce (Sriracha)
½ teaspoon ground coriander
1½ pounds peeled and deveined large fresh shrimp
1 (8-ounce) package rice noodles
1 to 2 jalapeño peppers, sliced
2 limes, cut into wedges
½ cup Thai basil leaves

In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)

In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.

Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.

Louisiana Cooking, September/October 2013, page 73

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Ginger-Marinated Steak and Noodle Salad Friday, Feb 8 2013 

HANDS-ON TIME: 25 MINUTES, TOTAL TIME: 1 HOUR, 35 MINUTES (INCLUDES MARINATING), SERVES 4

1/3 cup soy sauce
2 teaspoons grated fresh ginger, plus 6 thin slices
1 1/2 teaspoons crushed red pepper 1/2 cup plus
3 tablespoons rice vinegar
4 tablespoons brown sugar
3 tablespoons canola oil
1 1/2 pounds flank steak
Kosher salt
3/4 pound carrots, thinly sliced
1 jalapeno pepper, sliced lengthwise (seeded if desired)
8 ounces rice noodles (often labeled as “pad thai noodles”)
1 cup fresh cilantro sprigs

In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 tablespoons each of the vinegar and brown sugar, and 2 tablespoons of the oil. Pour two-thirds of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.

In a small saucepan, bring to a boil 1/2 cup water, the remaining 1/2 cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and 1/2 teaspoon salt. Add the carrots and jalapeno and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.

Fifteen minutes before serving, cook the noodles according to the package directions; rinse.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.

REAL SIMPLE, MAY 2011, Page 74

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