Shrimp Pho with Vegetables
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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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
Description
Shrimp Pho with Vegetables features a light yet flavorful broth created by simmering vegetable or chicken broth with classic pho spices like cinnamon stick, star anise, and sliced ginger. Adding fish sauce and soy sauce enhances the umami profile while shrimp shells (if available) contribute additional richness. Large shrimp are prepared and distributed with halved white mushrooms and cauliflower, complemented by thin rice noodles that soak up the aromatic broth. The broth is clear but deeply fragrant from the simmering of spices and aromatics.
The soup is served by layering noodles in bowls, topping with shrimp and vegetables, then ladling hot broth over all. Fresh cilantro stems simmer in the broth to impart subtle herbal notes, while leafy tops are reserved for garnish. Typical pho garnishes like jalapeño slices, fresh mint, Thai basil, mung bean sprouts, scallions, sriracha, hoisin sauce, and lime wedges allow for personalized spicing and brightness with each serving. This layered approach balances textures and flavors, from tender shrimp to crisp fresh herbs.
This recipe suits those looking for a warming, vegetable-forward shrimp pho variation with aromatic broth and customizable toppings. It provides a wholesome, satisfying bowl that emphasizes fresh and subtle flavors without heaviness. The broth can be adjusted in salt and spice levels to preference.
Ingredients
- 1 pound Shrimp large
- 1 ½ quarts vegetable broth or chicken broth
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 cinnamon stick
- 1 star anise pod
- 1- in ginger sliced, piece
- 8 oz white mushrooms (halved)
- 1 cilantro bunch
- salt to taste
- 6 ounces thin rice noodles
- 3 cups cauliflower from 1 small head, or broccoli
- Garnish: jalapeño mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce, thinly sliced jalapeno, lime wedges
- Garnish: lime mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce, thinly sliced jalapeno, lime wedges
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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