Best Shrimp Pho Recipes

SHRIMP PHO

Steps:

• 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.
• Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
• While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
• 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.

FAUX CHICKEN AND SHRIMP PHO

Steps:

• Bring large pot of water to boil, then remove from heat.
• Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
• Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
• In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
• Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
• Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
• Remove the cheesecloth or tea infuser, discard ingredients inside.
• Add bean sprouts and shrimp and simmer for about 5 more minutes.
• Ladle the soup into the large serving bowl with the noodles.
• Add the green onions, cilantro and mint leaves to the serving bowl.
• Serve with fresh lime wedges.

CHICKEN AND SHRIMP PHO

Steps:

• Bring large pot of water to boil, then remove from heat.
• Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
• Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
• In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
• Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
• Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
• Remove the cheesecloth or tea infuser, discard ingredients inside.
• Add bean sprouts and shrimp and simmer for about 5 more minutes.
• Ladle the soup into the large serving bowl with the noodles.
• Add the green onions, cilantro and mint leaves to the serving bowl.
• Serve with fresh lime wedges.

SHORTCUT SHRIMP PHO

Steps:

• 1. Mix shrimp with next eight ingredients and marinate in the refrigerator for 30-60 minutes. Heat skillet to medium high and pour in shrim with marinade. Sauté shrimp till done and remove from pan.
• 2. Add 1 tbsp of butter or oil to remaining marinade. Add zuchini, mushrooms and 1/2 of the scallions. Sauté 3-4 minutes until crisp tender.
• 3. Add prepared prepared ramen soup. Simmer for 5 minutes. Add cilantro and remaining 1/2 of the scallions. Garnish each bowl with a lime wedge and cilantro.

SPICY SHRIMP PHO

Steps:

• 1. Cook zucchinni until aldente. Meanwhile add oil to a large pot or dutch oven. Add garlic, jalapeno and green onions. Saute for 1-2 minutes. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked. Take off of the heat and stir in pepper, lime juice, and cilantro. Serve immediately. Garnish with extra lime wedges and cilantro if desired.

QUICK SHRIMP PHO WITH VEGETABLES (VIETNAMESE NOODLE SOUP)

Steps:

• 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.
• 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.
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