Shrimp Pho
Dive into the vibrant flavors of Southeast Asia with this irresistible Shrimp Pho recipe! Featuring succulent shrimp, silky rice noodles, and a deeply aromatic broth infused with charred onion, ginger, star anise, and cinnamon, this Vietnamese classic is the perfect comfort food. The vegetable broth is simmered to perfection, allowing the spices to meld into a rich, savory base that pairs beautifully with fresh herbs, crisp bean sprouts, and a squeeze of lime. Ready in just under an hour, this easy, gluten-free dish is customizable with your ideal heat level thanks to jalapeño slices. Perfect for a cozy night in, this Shrimp Pho is both nourishing and impressive, delivering authentic restaurant-quality pho right to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Rice noodles
- 500 grams Shrimp
- 6 cups Vegetable broth
- 1 large Onion
- 2 inches Ginger
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
- 150 grams Bean sprouts
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint
- 3 pieces Scallions
- 1 piece Lime
- 1 piece Jalapeño
Instructions
Peel and devein the shrimp, leaving tails on for presentation if desired. Set aside.
Cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.
Char the onion and ginger: Peel and halve the onion, then slice the ginger in half lengthwise. Place them under a broiler or over an open flame until they are nicely charred, about 5 minutes. This intensifies their flavor in the broth.
In a large pot, add the vegetable broth, charred onion, and ginger. Bring to a gentle simmer.
Add the star anise, cinnamon stick, fish sauce, sugar, salt, and black peppercorns to the pot. Simmer the broth for about 30 minutes to allow the spices to infuse.
Strain the broth to remove the aromatics and spices, returning only the liquid to the pot.
Return the broth to a simmer and add the shrimp. Cook for about 3 minutes or until the shrimp are pink and cooked through.
Divide the cooked rice noodles equally among serving bowls.
Ladle the hot shrimp and broth over the noodles in each bowl.
Top each bowl with fresh bean sprouts, cilantro, mint, and sliced scallions.
Serve each bowl with lime wedges and sliced jalapeño for added flavor and heat as desired.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 10626 mg | 462% | |
| Total Carbohydrate | 232.3 g | 84% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 46.6 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 784 mg | 60% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4464 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
