Shrimp Pho – A Cozy, Flavorful Bowl in Just 40 Minutes
Craving a warm, comforting bowl of pho without spending hours in the kitchen?
This quick and easy Shrimp Pho is packed with rich, aromatic broth, slurp-worthy noodles, and tender shrimp—all ready in just 40 minutes.
As the broth simmers, your kitchen fills with the scent of toasted spices, citrusy lime, and umami-rich fish sauce.
Toss in fresh herbs, crisp bok choy, and your favorite toppings, and you’ve got a light yet deeply satisfying meal perfect for busy weeknights.
Make a batch today, and let the cozy flavors warm you up all week long!
For Shrimp Pho
- Rice Noodles – Thin or pad Thai-style noodles work best for this recipe. Cook according to package instructions.
- Coriander Seeds – Toasting them enhances the broth’s warmth and depth. You can also use ground coriander.
- Whole Cloves – Adds a hint of spice and earthiness. If you don’t have whole cloves, ground cloves work too.
- Black Peppercorns – Freshly cracked black pepper brings a subtle heat to the broth.
- Sesame Oil – A drizzle gives the soup a rich, nutty aroma.
- Ginger Root – Freshly minced ginger adds a bright, warm, and slightly spicy flavor.
- Chili Garlic Paste – Gives the broth a kick of spice and depth of umami.
- Chicken Broth – A flavorful base that ties everything together. Use low-sodium for better control over seasoning.
- Lemon Peel – Adds a light, citrusy brightness to balance the rich broth.Soy Sauce – Enhances the umami depth while keeping the flavors balanced.
- Fish Sauce – A must-have for authentic pho flavor. It adds a savory, salty richness.
- Lime Juice – A splash of lime cuts through the broth’s richness and freshens up the dish.
- Hoisin Sauce – Sweet and slightly tangy, it helps round out the flavors of the broth.
- Cinnamon – A warming spice that gives pho its signature aroma.
- Bok Choy – Adds freshness and a tender crunch. Slice the stems thinly and roughly chop the leaves.
- Shrimp – Use raw shrimp for the best texture. It cooks quickly and absorbs the broth’s flavors beautifully.
Optional Garnishes
- Thinly Sliced Onion – Adds a crisp bite to balance the richness.
- Jalapeño Slices – For those who love a little extra heat.
- Fresh Cilantro – Brings a bright, herby freshness.
- Lime Wedges – A squeeze of lime enhances all the flavors.
- Hoisin Sauce – Drizzle for a touch of sweetness.
- Sriracha – Adds bold, spicy heat.
- Bean Sprouts – For extra crunch and freshness.
- Thai Basil – A fragrant finishing touch that enhances the authentic pho experience.
Shrimp Pho – Vietnamese Noodle Soup
Notes
Ingredients:
- 8 oz rice noodles (thin or pad Thai style)
- 1 teaspoon coriander seeds (or ½ teaspoon ground)
- 2 whole cloves (or ¼ teaspoon ground)
- ½ teaspoon black peppercorns (or ¼ teaspoon freshly cracked)
- 1 tablespoon sesame oil
- 2 tablespoons minced ginger root
- ½ tablespoon chili garlic paste
- 8 cups low-sodium chicken broth
- 2 strips lemon peel (use a vegetable peeler)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons hoisin sauce
- 1 teaspoon cinnamon
- 8 cups bok choy (stems thinly sliced, leaves roughly chopped)
- 1 lb raw shrimp
Optional Garnishes:
- Thinly sliced onion
- Jalapeño slices
- Fresh cilantro
- Lime wedges
- Hoisin sauce
- Sriracha
- Bean sprouts
- Thai basil
Instructions:
- Prepare the Noodles:
Cook the rice noodles according to the package instructions. Drain and set aside. - Toast the Spices:
In a dry pan over medium heat, toast the coriander seeds, cloves, and peppercorns for 3-5 minutes until fragrant. Remove from heat, crush using a mortar and pestle or spice grinder, and set aside. - Sauté Aromatics:
In a large soup pot, heat sesame oil over medium heat until shimmering. Add minced ginger and chili garlic paste, stirring for about 30 seconds to release flavors. - Build the Broth:
Pour in the chicken broth and add the lemon peel, soy sauce, fish sauce, lime juice, hoisin sauce, cinnamon, and the toasted spice mixture. Bring to a boil. - Cook the Shrimp & Bok Choy:
Add the shrimp and bok choy to the broth and simmer for 3-4 minutes, until the shrimp turns pink and the bok choy wilts. Taste and adjust seasoning with salt, pepper, or additional soy sauce as needed. - Assemble the Bowls:
Divide the cooked rice noodles into four serving bowls. Ladle the hot soup over the noodles. - Garnish & Serve:
Serve with optional garnishes like onion, jalapeño, cilantro, lime wedges, hoisin sauce, sriracha, bean sprouts, and Thai basil.
Vitamin A: – | Vitamin C: – | Calcium: – | Iron:
- Can I use pre-made broth instead of making my own?
Yes, using store-bought low-sodium chicken or vegetable broth is a convenient shortcut that still yields a flavorful soup.
- Do I need to toast the spices?
Toasting spices like coriander seeds, cloves, and peppercorns enhances their flavors, adding depth to the broth. It’s a simple step that significantly impacts the overall taste.
- Can I substitute other proteins for shrimp?
Absolutely! Traditional pho often features beef or chicken, but you can also use tofu or mushrooms for a vegetarian version.
- How can I prevent the rice noodles from sticking together?
After cooking, rinse the rice noodles under cold water to remove excess starch, which helps prevent sticking.
- What garnishes work best with Shrimp Pho?
Common garnishes include bean sprouts, fresh herbs like cilantro and Thai basil, lime wedges, sliced jalapeños, and sauces like hoisin or sriracha. These add freshness and complexity to your bowl.
