Shrimp Pho recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Ingredients

4 cups chicken stock
4 cups vegetable broth
3 large shallots, sliced
3 tablespoons low-sodium soy sauce
3 tablespoons fish sauce
1 tablespoon ground ginger
1 tablespoon rice vinegar
1 tablespoon brown sugar
5 cloves garlic, peeled and crushed
1 teaspoon ground black pepper
1 cinnamon stick
2 star anise
1 (8 ounce) package dried rice noodles
½ pound raw shrimp
1 tablespoon low-sodium soy sauce, or to taste
1 clove garlic, or to taste
2 cups bean sprouts
4 green onions, sliced
1 cup fresh basil leaves
¼ cup chopped cilantro
2 sprigs fresh mint, or more to taste
2 limes, cut into wedges, or to taste

Nutrition Info

265.5 calories
carbohydrate: 50.8 g
cholesterol: 61.6 mg
fat: 1.6 g
fiber: 3.6 g
protein: 12.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 2127.6 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.

  2. Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.

  3. While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.

  4. Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

Recipe Yield

6 servings

Recipe Note

This is as close as I've ever gotten to real Vietnamese pho with shrimp. Super yummy.

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