Spicy Pork and Shrimp Pho Ramen Recipe
Dear fellow food enthusiasts,
Are you looking for a recipe that is packed with flavor and spice? One that will not only warm your belly but also excite your taste buds in every way? Look no further than this Spicy Pork and Shrimp Pho Ramen Recipe!
This dish is the perfect blend of Vietnamese and Asian flavors that will take your palate on an adventure. It’s both warming and refreshing, making it the ideal meal for any night! Whether you’re entertaining guests or simply craving a satisfying comfort meal on a cold evening, this recipe is sure to satisfy.
With its complex blend of spices like fennel seed, clove and cinnamon, and the freshest cilantro and basil leaves, this dish offers the ultimate mix of aromas that will entice everyone in the household to run for the kitchen. The dish’s star ingredients, pork and shrimp, are complemented by a variety of other flavors unique to each cuisine.
Now imagine all of those perfectly harmonized spices blending in with delicate noodles in a hearty soup broth made from fresh homemade beef broth with a shrimp shell base. Imagine savory pork belly strips finishing off the soup along with hard boiled eggs marinated in mirin and ponzu sauce. Sounds amazing, right?
I invite you to join me in making this truly incredible Spicy Pork & Shrimp Pho Ramen Recipe that I have so meticulously crafted to bring out just the right amount of flavor in every ingredient. Trust me; your taste buds will thank you! So let’s don our aprons, sharpen our knives and dive into this recipe together!
Why You’ll Love This Recipe
Are you ready to elevate your noodle game? Look no further than this Spicy Pork & Shrimp Pho Ramen Recipe. Trust me, you won’t be disappointed.
What makes this recipe so special? For starters, it incorporates two beloved Asian noodle dishes – shrimp ramen and pho – to create a flavor explosion that hits all the right notes. The richness of the pork broth pairs perfectly with the spice from the ground cayenne pepper and white pepper, while the shrimp adds a delightful seafood flavor.
But wait, there’s more! This recipe also includes an impressive roster of aromatic ingredients such as fresh ginger, cilantro, scallions, and basil leaves. These bold flavors complement and contrast each other beautifully to create an unforgettable experience for your taste buds.
What’s great about this dish is how customizable it is. You can easily swap out ingredients according to your preferences or what you have on hand. Not feeling like shrimp? Try it with some sliced chicken or cubes of tofu instead. Want to add some greens? Bok choy or spinach would be fantastic additions.
This Spicy Pork & Shrimp Pho Ramen Recipe is also perfect for any occasion – whether you’re hosting a dinner party or snuggled up on the couch for a cozy night in. It’s sure to impress even the pickiest eaters while satisfying cravings for something spicy and savory.
So go ahead, give this recipe a try and taste the magic for yourself. I guarantee it’ll become a regular in your recipe rotation in no time!
Ingredient List
Wonderful ingredients to spice up your day!
Here is a list of all the fresh and flavorful ingredients you will need to make my Spicy Pork & Shrimp Pho Ramen recipe. Don’t worry, everything can be found easily in your local grocery store or Asian market. With this mix of herbs, spices, and other key ingredients, your taste buds are guaranteed to be tingling with joy.
Meat
- 1/2 pound spicy pork
- 1/2 pound jumbo shrimp, peeled and deveined
Aromatics
- 6 garlic cloves
- 2 inches fresh ginger
- 3 scallions
- Handful of cilantro
- Handful of basil leaves
Broth Base
- 8 cups water
- 4 cups beef broth
Sauces & Seasonings
- 2 teaspoons fish sauce
- 1/4 cup ponzu sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
Spices & Flavorings
- 1 tablespoon fennel seed
- 3 cloves
- 1 cinnamon stick
- Handful of nori
Ramen Noodles & Pho Ingredients
- 6 packs of ramen noodles or rice noodles/pho noodles if preferred
- Garnishes (choose your favorite)
- Shredded carrots
- Bean sprouts
- Soft-boiled egg
- Lime wedge
- Jalapeño slices
Note: You can substitute ground pork for spicy pork if necessary
Now that you have all your ingredients prepared, it’s time to start cooking!
The Recipe How-To
Let’s get cooking! This Spicy Pork & Shrimp Pho Ramen Recipe will satisfy all your cravings in one bowl, with tender shrimp and flavorful pork in a broth that packs a punch. Here’s how to make it:
Preparation
-
Begin by combining 1 teaspoon each of ground ginger, white pepper, fennel seed, clove, cinnamon, and ground black pepper in a small bowl. Set aside for later.
-
Next, peel and crush 4 garlic cloves, then mince 2 tablespoons fresh ginger. Combine the garlic and ginger with the spice mixture.
-
De-vein and clean 1 pound of jumbo shrimp. Keep the shells and heads, as they will be used later to make the broth.
-
Rinse and dry 2 cups of fresh bean sprouts. Julienne 3 scallions and chop 1/4 cup cilantro. Separate a sheet of nori into four pieces.
Broth
-
In a large pot over medium-high heat, add 2 tablespoons olive oil. When hot, add the garlic and ginger mixture and sauté until fragrant.
-
Add the shrimp shells and heads into the pot along with 6 cups of water, 2 cups of beef broth, and 1 tablespoon fish sauce. Bring everything to a boil.
-
Once boiling, reduce heat to low-medium heat then simmer for 45 minutes to an hour. Keep skimming off any impurities or foam that rise to the surface with a spoon.
-
After an hour has passed, strain out the solids from the broth with a strainer/sieve set over another pot.
Protein
-
While waiting for the broth to cook, make your protein toppings by preparing your pork meatballs first. Combine in a mixing bowl: 1/2 pound ground pork, 2 teaspoons soy sauce, 1 tablespoon ponzu sauce, 1/2 teaspoon ground cayenne pepper, and 1 1/2 teaspoons sesame oil. Mix these ingredients together with your hands until evenly combined.
-
Then shape them into small meatballs (roughly the size of a quarter in diameter). Set aside.
Assembly
-
Start by bringing a pot of water to a boil for the ramen noodles. Once boiling, add the noodles and cook until tender for about two minutes. Drain the noodles and divide among four bowls.
-
Reheat the strained broth over medium heat until warmed through.
-
Add the meatballs into the broth and cook them for around 5 to 6 minutes or until cooked through.
-
Divide the shrimp among the bowls then pour in the broth with meatballs over it.
-
Top each bowl off with bean sprouts, cilantro, scallions, nori sheets, and basil leaves as desired.
Congratulations! You’ve just created a delicious Spicy Pork & Shrimp Pho Ramen that is full of flavor and has amazing
Substitutions and Variations
I love experimenting with different ingredients to make a dish my own. Here are some substitutions and variations that you can try in this Spicy Pork & Shrimp Pho Ramen Recipe:
– Noodle Options: I used traditional ramen noodles in this recipe, but you could also use rice noodles if you prefer. If you’re feeling adventurous, you can even try making your own noodles from scratch!
– Broth Options: I used a combination of beef broth and water as the base for the soup, but you could also use pork or chicken broth instead. For a vegetarian option, substitute vegetable broth.
– Protein Options: If shrimp and pork aren’t your thing, feel free to substitute other proteins like chicken, beef, tofu or tempeh. You could also try a seafood noodle soup by using crab, scallops or mussels instead of shrimp.
– Spice Levels: I love things spicy, so I added ground cayenne pepper and white pepper to give the dish some heat. However, if you prefer something milder or hotter, adjust the amounts of these spices to your liking.
– Herb and Spice Variations: While I love the flavor combination of cilantro, basil leaves and fresh ginger in this recipe, feel free to add or substitute other herbs and spices like lemongrass, mint or star anise. You could even add sesame oil for extra flavor.
– Vegetables: The Bok Choy gives this soup a great crunch, but you can mix things up by adding other vegetables like bean sprouts, snow peas or carrots.
Experimenting with different ingredients can make a recipe your own signature dish!
Serving and Pairing
Now that your spicy pork and shrimp pho ramen is ready, it’s time to serve and pair it with some complementary sides. This dish pairs perfectly with a crisp rosé wine or a refreshing IPA beer.
In terms of serving, you can use traditional ramen bowls or pho bowls to present your dish. Place the noodles first, then add the shrimp, pork, and vegetables on top. Garnish with sliced scallions, cilantro leaves, and nori.
And don’t forget about the sides! Bok choy and coconut curry make an excellent complement for the seafood in this ramen. You can also serve it with a side of poppy seed sesame crackers or vegetable spring rolls.
Finally, serve yourself a hearty bowl of this pho-ramen hybrid and let the spicy shrimp and warm broth permeate your taste buds. It’s the perfect balance of Vietnamese and Japanese influences, all in one delicious dish.
Make-Ahead, Storing and Reheating
The Spicy Pork & Shrimp Pho Ramen Recipe is a delicious and hearty dish that can be easily made ahead of time, stored, and reheated for later. In fact, this dish is perfect for meal prepping or for those who are looking to save time in the kitchen.
To make-ahead:
Once you have made the Spicy Pork & Shrimp Pho Ramen, allow it to cool slightly before transferring it to an airtight container. The broth, noodles, and meats can be stored separately in the refrigerator for up to 4 days.
To reheat:
When ready to eat, remove the container from the refrigerator and take out the ingredients you want to reheat. Place the broth in a pot and heat on medium until it comes to a gentle simmer. Add the noodles and meats as desired and warm through. You may need to add additional broth or water to adjust the consistency.
To store:
If you have leftovers from your Spicy Pork & Shrimp Pho Ramen, it’s best to store any unused portions in an airtight container and refrigerate within 2 hours of cooking. Be sure to store any raw ingredients separately from cooked ingredients and use clean utensils when handling.
To prolong storage life:
For longer storage periods or meal prep options, you may also choose to freeze the broth base in freezer-safe containers. This allows you to easily thaw and reheat as needed during busy weekdays or nights.
Overall, this recipe is both versatile and adaptable for your busy lifestyle. Whether making ahead or storing for later use, your Spicy Pork & Shrimp Pho Ramen will still taste just as flavorful every time you reheat it!
Tips for Perfect Results
So, you’re ready to cook up some Spicy Pork and Shrimp Pho Ramen. Great choice! Here are a few tips I’ve gathered that will help ensure the perfect bowl of pho ramen every time.
First, when cooking the ground pork, make sure to brown it well in order to develop flavor. This will also help to get a good sear on the meat.
Second, don’t forget to add both chicken and beef broth to the pot. The combination of flavors creates a richer broth that will make your pho ramen stand out.
Third, if using jumbo shrimp with their shells on, be sure to remove the shells before cooking them in the broth. This will ensure that the shrimp properly takes on all of the flavors in the broth.
Fourth, garnish your pho ramen with fresh herbs such as cilantro and basil leaves. This adds a pop of color and freshness to your dish.
Fifth, use shiro miso (white miso) for a mild flavor that doesn’t overpower the other ingredients in the dish. You can find shiro miso at most Asian grocery stores or online.
Sixth, when simmering your broth with spices like clove and cinnamon stick, make sure to wrap them in cheesecloth before adding them to the pot. This makes it easier to remove them once they have infused their flavors into the broth.
Seventh, if you like your ramen noodles more firm or “al dente,” cook them for about 3 minutes instead of 4-5 minutes recommended on most packages.
Eighth, feel free to experiment with different proteins or vegetables – this recipe lends itself well to substitutions and variations.
And last but certainly not least, always taste your broth throughout the cooking process and adjust seasoning as needed. It’s better to start off with less seasoning and add more as you go, rather than over-seasoning from the start.
By following these tips, you’ll be able to create a delicious and memorable bowl of Spicy Pork and Shrimp Pho Ramen every time.
Bottom Line
In conclusion, this Spicy Pork & Shrimp Pho Ramen recipe is a delicious and flavorful meal that is sure to please your taste buds. The combined tastes of the spices mixed with the seafood create a complex flavor that is sure to make your mouth water. Not only that, but this recipe also allows for substitutions and variations, making it customizable to your liking.
Whether you’re looking for an easy weeknight meal or an impressive dish to serve at a dinner party, this recipe works great for both. Plus, with the tips and recommendations provided in this article, I am confident that you will be able to achieve perfect results every time.
Overall, I highly recommend giving this Spicy Pork & Shrimp Pho Ramen recipe a try. It’s not only satisfying and delicious but it’s also easy to customize and make your own. So what are you waiting for? Head to the kitchen and wow your friends and family with this amazing dish!
Spicy Pork & Shrimp Pho Ramen Recipe
Ingredients
- 16 ounces beef broth
- 16 ounces water
- 1 1/2 tablespoons beef bouillon
- 1 1/2 tablespoons shiro miso
- 1 teaspoon ground sichuan pepper
- 1 teaspoon ground black pepper
- 1 pinch cinnamon
- 1 pinch clove
- 1 teaspoon fennel seed
- 2 tablespoons ponzu sauce
- 2 tablespoons mirin
- 2 tablespoons peanut oil
- 6 garlic cloves
- 1 small white onion
- 6 scallions
- 1 1/2 inches fresh ginger
- 15 basil leaves
- 2 tablespoons cilantro
- 8 ounces pork tenderloin
- 1 jalapeno
- 4 ounces rice noodles
- 8 jumbo shrimp
- 1 teaspoon ramen soup mix
- 1/2 sheet nori (dried seaweed)
- 1 tablespoon valencia orange peel
- 4 teaspoons ground cayenne pepper
- 2 teaspoons sesame, seed
- 1 teaspoon ground ginger
- 1 teaspoon poppy seed
- 1/4 teaspoon white pepper
Instructions
- NOTE: The ingredients at the end (from the Ramen Soup Mix on down) of the ingredients list are what you need to add the below two ingredients. But unfortunately the Foods.com database doesn't recognize Togarashi and Hondashi powder. I put them in here for you so you can make your own. But really, just buy Togarashi and Hondashi powder, it is far better --
- 1 teaspoon of Togarashi Powder.
- 1 teaspoon of Hondashi powder.
- Step 1: Prepare the Pork Loin and Chill.
- Prepare a pork loin marinade the same was as this recipe (@230339), but resist the temptation to eat it on the spot! (Maybe make two and then save the second one?).
- Sear on the outside only, do not cook through (it should be essentially raw in the middle). After seared, put it in the refrigerator to cool. Then after it is cold (maybe a few hours, or over night) put it in the freezer for about 30 minutes before you slice, as it will be too soft to get really thin slices.
- Once the pork has slightly frozen to give it a firmer texture, slice very thinly. It should be slightly raw in the middle, so you want to cut thin to allow it to cook in the broth when you serve it.
- Take the pork out of the refrigerator/freezer and after it is sliced thin, lay it out on a plate before doing anything else in this recipe, so it gets to room temperature by the time you serve. Cover it with foil or plastic wrap until ready to serve.
- Step 2: Prepare the Spices.
- Take all the powdered spices, mix them together, and grind them, especially the fennel seeds to a powder. The finer you make this powder the better.
- Grind ginger root down using a grater, or just slice.
- Add all the spices to a small pan and toast the spices slightly. Then add the water to that pan and simmer until the rest of the stock is ready.
- Step 3: Prepare the Vegetables.
- Slice the onion into strips about 1 inch, no more.
- Slice all the garlic. I like to leave them in thin slices that look like tiny medallions, but you can either mince or cut as you like. I suppose if you just crushed them slightly and left them whole, that would be fine too, if you want to remove them after.
- Separate the whites from greens on the scallions, and then slice all into tiny rings. Use the whites in the early part of the recipe, and reserve the greens to add to the soup raw.
- Slice the basil down into chiffonade ribbons and cut in half again.
- Remove stems and rough chop the cilantro.
- Boil, rinse, chill 2 servings or so of your favorite ramen or Asian noodles for soup. I use Thai Kitchen Thin Rice Noodles, prepared as the package directs. Typically we only have half the package for this size soup.
- Step 4: Now that all the prep is done, lets make the stock!
- Put the 2 tablespoons of peanut oil in a wok or Dutch Oven style pot and heat to shimmering.
- Add the white onions and the scallions, as well as the jalapeno pepper, sauté until the onions are just beginning to get translucent, about 3 minutes.
- Add the garlic to the pot and sauté for another 2 minutes.
- Add the beef stock, beef paste, and the water.
- Heat all to a boil and then reduce heat to medium high (a high simmer).
- Add the liquid ingredients Ponsu, mirin, etc.
- Take the spiced water, and use a strainer to transfer all the water into the soup base. The strainer is just to get the larger bits of ginger or fennel out if you like. However, you can certainly not strain if you like. (I never strain it, but my wife doesn't like the bits of fennel or ginger in the soup.).
- Step 5: Prepare the Noodles.
- Boil the noodles according to the directions, but cook them just a bit shy of done so that they are springy, not mushy.
- You can boil some finely cut broccoli or other vegetables you might like into the noodles if you have a desire for that. I sometimes do, or might add carrots and broccoli. By par boiling them in the water with the noodles, they are less likely to be wilted when you serve the soup.
- Rinse with cold water to stop the cooking and set aside.
- Step 6: Prepare your bowls.
- Make sure you select deep bowls, this is a dish that will need to set for a few minutes before you eat, and the stock should completely cover all ingredients you put in the bowl first.
- Take all the veggies, noodles, sliced pork, shrimp and basil and put in the bowls in the typical decorative style you see a pho bowl prepared. Don't over fill as this may affect the final cook of the pork and noodles.
- Step 7: Pour the Stock and Serve.
- Once everything is in the bowls, spoon or pour the soup base over the ingredients. Allow the water to finish cooking the pork before eating.
- Again, my wife is particular about the pork, so I will often toss the pork into the stock pot at the end for about 1 minute, just to make sure it is cooked through. But if you cut the pork thinly enough, and it is room temperature before hand, it should cook in about 1 to 3 minutes while the bowl is steaming in front of your guests.
- Step 8: Optional garnishes.
- Sometimes I find this is excellent if you add fresh raw bean sprouts in a pho style. Additionally, you can prepare a few marinated hard boiled eggs in the Japanese Ramen style. Also, the scallions you add at the end can be very heavy if you like it to have a bit of kick.
- Add A wedge of lime if you like, and possibly mint.