This quick Shrimp Pho with Vegetables (a Vietnamese-inspired noodle soup) makes smart use of kitchen scraps to create a shortcut stock that tastes like it simmered for hours, while producing minimal waste. It’s bright, aromatic, and comes together rapidly when you start with store-bought broth and deepen the flavor with a few classic aromatics and sauces. The result is a restaurant-style pho in far less time than the traditional recipe—perfect for weeknights or when you want something comforting but light.
Shrimp Pho with Vegetables
This version focuses on a short, flavorful stock and simple, fresh garnishes. The shrimp cook quickly in the hot broth, and the vegetables add crunch and color. Except for the noodles, everything cooks in one pot, making cleanup easy. If you want to explore more Vietnamese flavors at home, try recipes like Shaking Beef, Shrimp Summer Rolls, or Slow-Cooker Banh Mi Rice Bowls for variety and inspiration.
What is shrimp pho?
Shrimp pho (pronounced “fuh”) is a Vietnamese noodle soup featuring an aromatic, savory broth served over rice noodles and topped with fresh herbs and crunchy garnishes. This shrimp-forward version highlights the delicate texture of seafood while keeping the fragrance of traditional pho—cinnamon, star anise, ginger, and fish sauce—intact. It’s typically eaten with chopsticks and a spoon, but feel free to use whatever utensils you prefer.
To get the best flavor from a shortcut stock, combine a good quality store-bought broth with a handful of potent aromatics and a splash of sauces. For a deeply flavored broth, include:
- Fish sauce
- Soy sauce
- Cinnamon stick
- Star anise pod
- Sliced ginger
- Shrimp shells (if you’re using whole shrimp; if your shrimp are already peeled, this is optional)
How do you cook dried rice noodles for pho?
Thin rice noodles for pho are widely available in most supermarkets. They’re quick to prepare and require no boiling for long periods. Use one of these simple methods:
- Place the noodles in a heatproof bowl and pour boiling water from a kettle over them. Let them soak until tender, then drain.
- Bring water to a rapid simmer in a skillet, remove from heat, and add the noodles. Let them soak until soft, following the package directions.
Soaking times can vary by brand and thickness—check the package and avoid over-soaking so the noodles remain pleasantly chewy when added to the broth.
Pho Toppings
Garnishes are a key part of the pho experience—fresh herbs, heat, acidity, and crunchy textures let each diner personalize their bowl. Popular and tasty options include jalapeño slices, fresh mint, Thai basil, cilantro, scallions, bean sprouts, lime wedges, and spicy condiments like sriracha. Hoisin sauce can also add a sweet, savory note.
Below is a list of pho garnishes to choose from:
- Veggies: Mung bean sprouts, thinly sliced white onion, scallions
- Peppers: Jalapeños, serranos
- Herbs: Thai basil, fresh mint, cilantro
- Sauces: Sriracha, hoisin, fresh 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 — Recipe
Yield: 4 servings • Prep: 15 mins • Cook: 45 mins • Total: ~1 hr
Ingredients
- 1 pound large shrimp (peeled and deveined or with shells reserved for stock)
- 1 1/2 quarts vegetable or chicken broth
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 cinnamon stick
- 1 star anise pod
- 1-inch piece ginger, sliced
- 8 oz white mushrooms, halved
- 1 bunch cilantro (reserve stems for the stock, chop leaves to garnish)
- Salt, to taste
- 6 oz thin rice noodles
- 3 cups cauliflower or broccoli florets (from 1 small head)
- Garnish: thinly sliced jalapeño, lime wedges, mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce
Instructions
- If using frozen shrimp, thaw thoroughly and pat dry with paper towels. If using fresh shrimp with shells, peel and reserve the shells for the stock to boost flavor.
- In a medium saucepan, combine the broth with fish sauce, soy sauce, cinnamon stick, star anise, sliced ginger, and any reserved shrimp shells (if using). Bring to a gentle simmer over medium heat.
- Chop the leafy cilantro from the stems. Add the cilantro stems to the simmering broth to infuse extra aroma.
- Simmer the broth for 20 to 25 minutes, or until it becomes very fragrant. Use a slotted spoon to remove and discard the solids, then keep the broth at a gentle simmer.
- Shortly before the broth is ready, prepare the rice noodles: place them in a heatproof bowl and pour boiling water over them, or bring water to a rapid simmer in a skillet, remove from heat, and add the noodles. Soak 3 to 5 minutes or according to package directions, then drain and set aside.
- Add the mushrooms and cauliflower florets to the simmering broth and cook 4 to 5 minutes, until tender but still crisp.
- Add the shrimp and cook 1 to 2 minutes, until they turn opaque, firm, and pink. Taste the broth and season with salt as needed.
To serve
- Divide the prepared rice noodles among bowls. Use a slotted spoon to distribute the shrimp and vegetables evenly (about 1 to 1 1/4 cups per bowl).
- Ladle about 1 cup of hot broth over each bowl, enough to warm the noodles and toppings without diluting flavors.
- Offer garnish plates with lime wedges, sliced jalapeño, herb sprigs, bean sprouts, sriracha, and hoisin so each person can customize their bowl.
Tips and Variations
- If you prefer more depth in the broth, briefly roast the ginger and whole spices in a dry pan before adding them to the stock.
- Swap the cauliflower for broccoli or use a mix of snap peas and bok choy for seasonal variation.
- For a gluten-free option, ensure the soy sauce is replaced with tamari and check noodle labels.
- Leftover broth keeps well in the refrigerator for up to 3 days or can be frozen for later use.
Nutrition (per bowl)
Calories: 233 kcal • Carbohydrates: 19.5 g • Protein: 30.5 g • Fat: 2.5 g • Fiber: 3.5 g • Cholesterol: 172.5 mg • Sodium: 1548.5 mg • Sugar: 4 g