Shrimp Pho 🦐 🍜🍋🟩
🍤 Shrimp Pho
Serves: 4
Prep: 15 minutes
Cook: 35–45 minutes
🛒 Ingredients
For the broth
* 8 cups chicken broth or seafood broth
* 1 lb raw shrimp, peeled and deveined
* 1 medium yellow onion, halved
* 3-inch piece fresh ginger, sliced in half lengthwise
* 2 cinnamon sticks
* 4 whole star anise
* 4 whole cloves
* 1 tablespoon coriander seeds
* 2 tablespoons fish sauce
* 1 tablespoon soy sauce
* 1–2 teaspoons sugar
* ½ teaspoon salt, or to taste
For the bowls
* 12 oz dried rice noodles (pho noodles)
* 2 cups bean sprouts
* 1 bunch Thai basil
* ½ cup cilantro
* 2–3 green onions, sliced
* 1–2 jalapeños, thinly sliced
* 1 lime, cut into wedges
* hoisin sauce
* sriracha sauce
👩🍳 Instructions
1. Char the onion & ginger
Place the onion and ginger cut-side down in a dry skillet over medium-high heat. Cook until they’re nicely browned/charred, about 5–8 minutes.
2. Toast the spices
In the same pan, toast the cinnamon, star anise, cloves, and coriander seeds for about 1–2 minutes, until fragrant.
3. Make the broth
Add the chicken/seafood broth to a large pot. Add the charred onion, ginger, and toasted spices.
Bring to a boil, then reduce to a gentle simmer for 30–40 minutes.
4. Season
Strain out the onion, ginger, and spices. Return the broth to the pot.
Add:
* Fish sauce
* Soy sauce
* Sugar
* Salt
Taste and adjust. You want the broth to taste savory, aromatic, slightly sweet, and salty enough to stand up to the noodles.
5. Cook the noodles
Prepare the rice noodles according to the package directions. Don’t overcook them—they’ll continue softening slightly in the hot broth.
Drain and divide between four bowls.
6. Cook the shrimp 🍤
Bring the strained broth back to a gentle simmer. Add the raw shrimp and cook for about 2–3 minutes, just until they’re pink, opaque, and cooked through.
7. Build your pho
Place shrimp over the noodles and ladle the very hot broth over everything.
Top with bean sprouts, Thai basil, cilantro, green onion, jalapeño, and a squeeze of lime.
If you're a fan of Vietnamese cuisine, Shrimp Pho is a fantastic variation on the traditional beef pho, offering a lighter and seafood-forward flavor profile. In my experience, the key to a great shrimp pho is in balancing a rich, fragrant broth with perfectly cooked shrimp and fresh herbs. To make the broth, simmer shrimp shells with ginger, onions, and spices like star anise, cinnamon, and cloves to infuse deep flavors. This homemade broth elevates the dish far beyond store-bought bases. After straining the broth carefully, add cooked rice noodles and peeled shrimp, letting the heat gently poach the shrimp for a tender texture. Don’t forget to serve your shrimp pho with traditional garnishes such as fresh lime wedges, Thai basil, cilantro, thinly sliced chili, and bean sprouts. These add brightness and crunch that complement the savory broth beautifully. A splash of hoisin sauce and sriracha can personalize the flavor to your preference. Making shrimp pho at home is rewarding and surprisingly simple, and it’s a great way to impress friends or enjoy a comforting meal yourself. Whether you're new to pho or a seasoned foodie, this recipe will bring restaurant-quality flavors into your kitchen.
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