Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Pho Paella

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 250
Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g  
Cholesterol 120mg 40%
Sodium 250mg 10%
Potassium 340mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Sugars 2g  
Protein 28g  
Vitamin A 8% Vitamin C 15%
Calcium 4% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 8 oz


Amount Ingredients
3 lbs. Pork Tenderloin, Seared and Roasted to Desired Temperature, Hot
2 lbs. 21/25 Size Raw, Peeled, Deveined Shrimp
Rice Mixture
4 Tbsp. Vegetable Oil
1 cup Onion, Chopped
1/2 cup Celery, Chopped
2 Tbsp. Caribbean Jerk Seasoning
2 Tbsp. Cumin
2 Tbsp. Paprika
3 lbs. Rice, Converted
2 1/2 qts. Passport Global Flavors™ by Custom Culinary® Beef Pho Broth
1 cup Green Pepper
1 cup Mushrooms
1 cup Snap Peas
2 cups Cherry Tomatoes
1/2 cup Cilantro, Chopped

Recommended Product: 6552 Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth


  1. In a covered paella pan, large saute or braising pan over medium high heat, saute onions and celery for 1 minute. Add Caribbean Jerk seasoning, cumin, paprika, and rice and cook 20-30 seconds to sear the spices and rice.
  2. Add Pho broth, bring to a boil, reduce heat, cover and simmer or bake pilaf style in a 350°F oven for 30-40 minutes until all liquid has been absorbed.
  3. After 20 minutes of cooking the rice, carefully remove the cover, add the green pepper, mushrooms, snap peas, and cherry tomatoes. Replace the cover and finish the final 10 minutes of cooking.
  4. To serve: Serve hot in a paella pan or platter topped with warm sliced pork and shrimp garnished with chopped cilantro.

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