This quick Shrimp Pho with Vegetables (Vietnamese-inspired 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
Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to using store-bought broth here. To get restaurant-quality pho, in a fraction of the time the broth simmers with aromatics and sauces before adding the shrimp and veggies. Other than the noodles, this pho is a one-pot meal. For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Banh Mi Rice Bowls.
What is shrimp pho?
Shrimp pho, pronounced “fuh,” is a traditional Vietnamese soup consisting of shrimp and vegetables in an aromatic broth served over rice noodles and topped with a variety of garnishes. It’s typically eaten with chopsticks and a big soup spoon but use whatever you have.
The stock is absolutely delish, you’re going to have to trust me here! Don’t leave anything out. For my shortcut stock, I use the following ingredients to flavor the stock:
- Fish sauce
- Soy sauce
- Cinnamon stick
- Star anise pod
- Sliced ginger
- Shrimp shells (If you use already-peeled shrimp, don’t worry about adding shells to the broth.)
How do you cook dried rice noodles for pho?
Rice noodles are very easy to find in the Asian section of any supermarket, and they cook super fast. You simply soak them in hot water using one of two methods:
- Put the noodles in a heatproof bowl and pour in water from the tea kettle,
OR - Bring water to a rapid simmer in a skillet and add the noodles off-heat.
Pho Toppings
Part of the fun of pho is that the garnishes are very much a choose-your-own- adventure. They’re the best way to replicate the experience you’d have at a restaurant. So, feel free to use whatever garnishes you and your family like best. I like to top mine with jalapeno, mint, scallions, and cilantro. The lime juice and sriracha are also a must!
Below is a list of pho garnishes to choose from:
- Veggies: Mung bean sprouts, scallions, thinly sliced white onion
- Peppers: Jalapenos, serrano peppers
- Herbs: Thai basil, mint, cilantro
- Sauce: Sriracha, hoisin, lime juice
More Asian Recipes You’ll Love:
- Easy Wonton Soup
- Chicken and Shrimp Laap (Larb)
- Spicy Thai Shrimp Salad
- Asian Beef Zoodle Soup
- Honey-Teriyaki Salmon with Cauliflower Rice
Shrimp Pho with Vegetables
Ingredients
- 1 pound large shrimp
- 1 ½ quarts vegetable or chicken broth
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 cinnamon stick
- 1 star anise pod
- 1- in piece ginger, sliced
- 8 oz white mushrooms, halved
- 1 bunch cilantro
- Salt to taste
- 6 ounces thin rice noodles
- 3 cups cauliflower or broccoli, from 1 small head
- Garnish: Thinly sliced jalapeno, lime wedges,, mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce
Instructions
- 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.
To serve:
- 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.
