shrimp pho

This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.

Shrimp Pho with Vegetables

shrimp

½ quarts vegetable or chicken broth

Tbsp fish sauce

soy sauce

cinnamon

star anise pod

1- in piece ginger (sliced)

oz white mushrooms (halved)

cilantro

Salt

rice noodles

cauliflower

Garnish: Thinly sliced jalapeno, lime wedges,

If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.

If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.

Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.

Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.

Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.

Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.

Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.

Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.

Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.

Divide the rice noodles to each bowl first, then use a slotted spoon to distribute the shrimp and veggies, about 1 1/4 cup each.

Ladle 1 cup broth over the top and garnish however you like.

Serve with lime wedges and sriracha.

To serve:

My Shrimp Pho is a faster, easier weeknight version that doesn't require hours in the kitchen making the traditional bone-marrow broth.

Shrimp Pho - Vietnamese Noodle Soup

oz rice noodles (thin

coriander seeds (or 1/2 teaspoon ground)

whole (or 1/4 teaspoon ground)

black peppercorns (or 1/4 teaspoon freshly cracked)

sesame oil

ginger root (minced)

chili garlic paste

chicken broth (low sodium)

lemon peel (use carrot peeler)

soy sauce (low sodium)

fish sauce

lime juice

hoisin sauce

bok choy

lb shrimp (raw)

onion

jalapeno

lime wedges

sriracha

bean sprouts

Thai basil

Prepare rice noodles according to package directions and set aside.

Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; set aside.

In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.

Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.

Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.

Divide rice noodles evenly between four large bowls and ladle soup into each bowl.

Serve with optional garnishes.

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Shrimp Pho with Vegetables

Shrimp Pho - Vietnamese Noodle Soup

Top 2 shrimp pho recipes from across the web

The most viewed shrimp pho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Pho with Vegetables

Shrimp Pho - Vietnamese Noodle Soup

The most viewed shrimp pho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine