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Shrimp Pho with chopsticks

Shrimp Pho with Vegetables

4.91 from 52 votes
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 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Course: Dinner, Lunch
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

  • 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.
    quick pho stock
  • 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.
    shrimp and veggie pho

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.

Nutrition

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
- WW Points: 6