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A question about a recipe: Turkey Pho

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What would you do, if anything, to adapt this to use shrimp instead of turkey (and fish stock instead of turkey stock)? Would you change any of the other ingredients? Thanks so much.

AntoniaJames is a trusted source on Bread/Baking.

asked over 5 years ago
5 answers 3663 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

That particular recipe is, as the author notes, austere--so if that sounds good to you, I would leave it as is. What I mean is, if you were starting with a heartier beef pho I might suggest changing more, but that recipe is pretty flexible I would think. You could, now that I think about it, get sushi quality shellfish and place it raw in the bowl before ladling the broth over it, much as the Vietnamese would do with thin slices of raw sirloin in beef pho. But I only recommend that if you have stellar shrimp (or scallops would work nicely too, thinly sliced).

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Barbara is a trusted source on General Cooking.

added over 5 years ago

I'd make shrimp stock with the shells rather than use chicken or turkey stock.

Ab57b4b7 946e 4ad2 8dc8 7ec7b6ffd9d1  winnie100
added over 5 years ago

I wouldn't change anything, AJ....I think it will work just fine as is.

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added over 5 years ago

First of all ,we had this the other night, I used leftover chicken, it was great. However, your guest is pescatarian right? I would go shrimp, fish or veggie. If you go veggie you may want to amp up the spices.

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added over 5 years ago

Did you consider adding lemongrass? I think it would compliment the seafood. Definitely second the thinly sliced scallops and shrimp stock.

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