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For the Make Ahead Broth:

• 4 # chicken feet <- something gelatinous

• 1 gallon water

• 10 garlic cloves, smashed

• 15 (thai) small or 5 large shallots, chopped rough

• 2 T. szechuan peppercorns

• 2 T. black peppercorns

• 1 ounce ginger, sliced

• 1 bunch of cilantro, whole

• ½ bunch Vietnamese basil, whole

• ½ bunch green onions, cut in half

• 3 T. - 4 T. fish sauce

• Dried chiles, optional – use only if spicy is your end game.


1. Combine all ingredients in a large pot, and simmer for 3-4 hours. Skim the surface of the stock during the simmering process as needed to remove the cloudy foam and fat the forms on the surface

2. When the stock has finished simmering, strain through a damp cheesecloth lined strainer and discard all of the solids. Chill until ready to use or use right away.

For the Lemongrass Chile Shrimp Pho:


For the shrimp:

• 2 limes, juiced

• 3 T. soy sauce

• 1 T. brown sugar

• 3 T. fish sauce

• 2 T. chile garlic sambal

• 4 cloves garlic, microplaned

• 2 tsp. ginger, microplanced

• 2 T. cilantro, chopped

• 3 T. lemongrass, chopped very fine

• 1 T. black vinegar

• 1 # shrimp, cleaned, shelled and deveined

• -

• 1 oz dried shitake, covered with 2 C. boiling water for 30 mins –> shitakes sliced

• 6 C. chicken make ahead broth

• 3 T. fish sauce

• 1 tsp. sesame oil

• ½ lime, juiced

• -

• For Garnish Plate:

• 1 bunch cilantro, leaves and little stem picked

• 2 oz. thai basil, whole, cleaned up a little on the bottom cut end

• ½ lime, cut into wedges

• 1 jalapeno, cut into slices

• -

• Cooked Rice Stick


1. For the shrimp, combine all ingredients from the lime juice to the black vinegar. Combine well. Add the shrimp and let sit for 2 - 4 hours if possible.

2. After the shitake mushrooms have hydrated, sliced them and set aside – reserving the liquid.

3. In a pot, combine the chicken broth, fish sauce, sesame oil, lime juice and reserved mushroom liquid. Bring to a boil and then turn down to a simmer. Let simmer for 20-30 minutes, gently.

4. After the broth has simmered, remove the shrimp from the marinade, shake off any excess marinade, and add the simmering broth with the reserved sliced mushrooms. Continue simmering until the shrimp have cooked. Serve with noodles and the garnish plate.


Alternative method for the shrimp: Instead of adding them to the broth, skewer the shrimp and grill them until they are cooked through. To serve, add a shrimp skewer with each bowl of pho.