This Shrimp Pho with Veggies (Vietnamese Noodle Soup) makes wise usage of scraps, so you can make a faster way stock that tastes like it invested all the time simmering while likewise having no waste.

Shrimp Pho with chopsticks
Shrimp Pho with Veggies

Men this soup is SOOO excellent! Like, my brand-new preferred soup excellent! It comes together rapidly thanks to utilizing store-bought broth here. To get restaurant-quality pho, in a portion of the time the broth simmers with aromatics and sauces prior to including the shrimp and veggies. Besides the noodles, this pho is a one-pot meal. For more Vietnamese dishes, attempt my Shaking Beef, Shrimp Summertime Rolls, and Slow-Cooker Bahn Mi Rice Bowls.

Shrimp Pho with chopsticks

What is shrimp pho?

Shrimp pho, noticable “fuh,” is a conventional Vietnamese soup including shrimp and veggies in a fragrant broth served over rice noodles and topped with a range of garnishes. It’s usually consumed with chopsticks and a huge soup spoon however usage whatever you have.

The stock is definitely delish, you’re going to need to trust me here! Don’t leave anything out. For my faster way stock, I utilize the following active ingredients to taste the stock:

  • Fish sauce
  • Soy sauce
  • Cinnamon stick
  • Star anise pod
  • Sliced up ginger
  • Shrimp shells (If you utilize already-peeled shrimp, don’t stress over including shells to the broth.)

How do you prepare dried rice noodles for pho?

Rice noodles are really simple to discover in the Asian area of any grocery store, and they prepare very quick. You merely soak them in hot water utilizing one of 2 techniques:

  • Put the noodles in a heatproof bowl and gather water from the tea kettle,
    OR
  • Bring water to a fast simmer in a frying pan and include the noodles off-heat.

Pho Toppings

Part of the enjoyable of pho is that the garnishes are quite a choose-your-own- experience. They’re the very best method to duplicate the experience you’d have at a dining establishment. So, do not hesitate to utilize whatever garnishes you and your household like finest. 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

Shrimp noodle soup with chopsticksShrimp noodle soup with chopsticksShrimp veggies and noodle soup with chopsticks

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Shrimp Pho with Vegetables

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

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.

  • 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
  • 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.

Serving: 1bowl, Calories: 233kcal, Carbohydrates: 19.5g, Protein: 30.5g, Fat: 2.5g, Saturated Fat: 0.5g, Cholesterol: 172.5mg, Sodium: 1548.5mg, Fiber: 3.5g, Sugar: 4g

Blue Smart Points: 5

Green Smart Points: 6

Purple Smart Points: 5

Keywords: pho, shrimp pho, shrimp soup, soup recipes