Shrimp Pho with Vegetables
User Reviews
4.9
153 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
233 kcal
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Cuisine
Vietnamese
Shrimp Pho with Vegetables
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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.
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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)
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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.
- 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.
- If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
- Ladle 1 cup broth over the top and garnish however you like.
- 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.
- Serve with lime wedges and sriracha.
- 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.
Nutrition Information
Show Details
Serving
1bowl
Calories
233kcal
(12%)
Carbohydrates
19.5g
(7%)
Protein
30.5g
(61%)
Fat
2.5g
(4%)
Saturated Fat
0.5g
(3%)
Cholesterol
172.5mg
(58%)
Sodium
1548.5mg
(65%)
Fiber
3.5g
(14%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 233kcal | 12% |
| Carbohydrates | 19.5g | 7% |
| Protein | 30.5g | 61% |
| Fat | 2.5g | 4% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 172.5mg | 58% |
| Sodium | 1548.5mg | 65% |
| Fiber | 3.5g | 14% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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