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4.9 from 153 votes

Shrimp Pho with Vegetables

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 233 kcal
Course: Lunch , Dinner
Cuisine: Vietnamese

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)

Instructions

    Cup of Yum
  1. If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
  2. 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.
  3. If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
  4. Ladle 1 cup broth over the top and garnish however you like.
  5. 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.
  6. Serve with lime wedges and sriracha.
  7. Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
  8. 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.
  9. 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.
  10. Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
  11. Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
  12. Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.

Nutrition Information

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

% 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.