Shrimp And Chicken Pho

• 2 quarts Chicken Stock Or Broth
• 1 pinch Cinnamon
• 1 pinch Cardamom
• 1 pinch White Pepper
• 1 pinch Coriander
• 1 pinch Star Anise
• 8 ounces, weight Shrimp (20-30 Count Is A Good Soup Size)
• 2 cups Cooked, Shredded Chicken
• 4 ounces, weight Maifun (Rice Sticks Or Rice Vermicelli), Soaked In Hot Water According To Package Directions

1. Bring stock and spices to a boil, reduce heat and simmer 10 minutes. If shrimp are raw, add them to broth and let simmer until just cooked through, 1-2 minutes.
2. Put a serving of shrimp, chicken and rice noodles in each bowl and then ladle the hot broth over them. Top with suggested toppings or serve separately to pass.
3. Suggested additions to top soup:
4. basil, mint, cilantro
5. slivered red onion, shallot or scallion
6. bean sprouts
7. lime wedges
8. thinly sliced fresh jalapeno
9. hoisin, chile sauce, garlic chile sauce and/or Sriracha

chicken, cinnamon, cardamom, white pepper, coriander, anise, weight shrimp, chicken, weight maifun

Taken from tastykitchen.com/recipes/soups/shrimp-and-chicken-pho/ (may not work)