This Vegetable Shrimp Pho (Vietnamese Noodle Soup) uses scrap in a smart way so you can make a shortcut that tastes like it's simmering all day without creating any waste.
Shrimp Pho with vegetables
Guys, this soup is soooo good! How, my new favorite soup good! It comes together quickly thanks to the use of store-bought broth. For a restaurant-quality photo, the broth simmer with flavors and sauces in a fraction of the time before adding the shrimp and vegetables. Unlike the noodles, this pho is a stew. For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Bahn Mi Rice Bowls.
What is Shrimp Pho?
Shrimp Pho, pronounced “fuh”, is a traditional Vietnamese soup consisting of shrimps and vegetables in an aromatic broth, served over rice noodles and topped with a variety of side dishes. It's usually eaten with chopsticks and a large soup spoon, but use whatever you have.
The stock is absolutely delicious, you have to trust me here! Don't leave anything out. For my shortcut broth, I use the following ingredients to flavor the broth:
- Fish sauce
- soy sauce
- Cinnamon stick
- Star anise pod
- Sliced ginger
- Prawn shells (If you're using prawns that have already been peeled, there is no need to add shells to the broth.)
How to cook dried rice noodles for pho
Rice noodles are very easy to find in the Asian section of a supermarket and cook very quickly. You just put them in hot water using one of two methods:
- Put the pasta in a heatproof bowl and pour water from the tea kettle.
- Let the water simmer quickly in a pan and remove the pasta from the heat.
Part of the fun of Pho is that the toppings are an adventure of your own choosing. They are the best way to repeat the experience you had in a restaurant. So you can use whatever you and your family like best. I like topping mine with jalapeno, mint, spring onion, and coriander. The lime juice and sriracha are also a must!
Below is a list of pho trimmings to choose from:
- vegetables: Mung bean sprouts, spring onions, thinly sliced white onions
- pepper: Jalapenos, serrano peppers
- Herbs: Thai basil, mint, coriander
- sauce: Sriracha, Hoisin, Lime Juice
More Asian Recipes You'll Love:
Shrimp Pho with vegetables
Preparation time: 15th min
Cooking time: 45 min
Total time: 1 hours
This Vegetable Shrimp Pho (Vietnamese Noodle Soup) makes smart use of scrap so you can make a shortcut that tastes like it's simmering all day without creating any waste.
- 1 lb large shrimp
- 1 ½ Quarts Vegetable or chicken broth
- 1 tablespoon Fish sauce
- 1 tablespoon soy sauce
- 1 Cinnamon stick
- 1 Star anise pod
- 1- in the Piece of ginger, cut
- 8th oz white mushrooms, halved
- 1 Bunch of coriander
- Salt to taste
- 6th Ounces thin rice noodles
- 3 cups Cauliflower or broccoli, of 1 small head
- Garnish: Thinly sliced jalapeno, lime wedges,, Mung bean sprouts, fresh mint, Thai basil, sliced spring onions, sriracha and / or hoisin sauce
If using frozen shrimp, thaw them completely and drain as much water as possible by patting them dry with a paper towel.
If you are using fresh shelled prawns, peel them and reserve the shells for the broth.
Put the stock, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger and (if applicable) shrimp shells in a medium saucepan and bring to a boil.
Chop the green tips of the coriander. Put all the stems in the pot.
Cook for 20 to 25 minutes or until very fragrant, then use a slotted spoon to remove the solids and discard. Hold at a gentle simmer.
In the meantime, just before the broth is ready, fill a wide pan with water and bring to a boil over high heat, then remove from the heat and add the rice noodles.
Soak for 3 to 5 minutes or according to the instructions in the package. 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 crispy.
Add the shrimp and cook for 1 to 2 minutes until they are firm, opaque, and pink.
Divide the rice noodles into each bowl first, then use a slotted spoon to spread the shrimp and vegetables, about 1 1/4 cup each.
Scoop 1 cup of stock over it and garnish as desired.
Serve with lime wedges and sriracha.
Portion: 1bowl, Calories: 233kcal, Carbohydrates: 19.5G, Protein: 30.5G, Fat: 2.5G, Saturated fatty acids: 0.5G, Cholesterol: 172.5mg, Sodium: 1548.5mg, Fiber: 3.5G, Sugar: 4thG
Blue Smart Points: 5
Green Smart Points: 6th
Purple Smart Points: 5
Keywords: Pho, shrimp pho, shrimp soup, soup recipes
Posted January 13, 2021 by Gina
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