Craving a bowl of warm, aromatic pho but short on time?
This Vietnamese Shrimp Pho is your answer!
Ready in just 40 minutes, this simplified version of the classic noodle soup packs all the bold flavors—
tender shrimp, fresh bok choy, and a fragrant, flavorful broth—without hours of prep.
Perfect for a cozy weeknight meal that satisfies your pho cravings fast!
For Shrimp Pho Broth
- Rice Noodles – Thin or Pad Thai style, these form the base of your pho.
- Coriander Seeds – Toasted to bring out the aromatic flavor.
- Cloves – Adds a warm, spicy note to the broth.
- Black Peppercorns – Freshly cracked for a subtle kick of spice.
- Sesame Oil – Adds a rich, nutty flavor to the broth.
- Ginger – Freshly minced for that sharp, citrusy zing.
- Chili Garlic Paste – Brings heat and depth of flavor.
- Chicken Broth – Low-sodium for a lighter, more balanced broth.
- Lemon Peel – Adds a citrusy touch for brightness.
- Soy Sauce – Low-sodium for an umami-rich base.
- Fish Sauce – Essential for that signature Vietnamese flavor.
- Lime Juice – For acidity and freshness.
- Hoisin Sauce – Adds a sweet and savory complexity to the broth.
- Cinnamon – A warm, comforting spice to round out the flavors.
- Bok Choy – Tender and crunchy, a classic pho vegetable.
- Shrimp – Raw and peeled for the perfect addition to your pho.
For Optional Garnishes
- Thinly Sliced Onion – Adds a bit of sharpness and crunch.
- Sliced Jalapenos – For those who like a little heat!
- Cilantro – A fresh, herbal touch to finish your pho.
- Lime Wedges – A squeeze of fresh lime brightens the whole dish.
- Hoisin Sauce – For drizzling on top.
- Sriracha – For an extra punch of heat.
- Bean Sprouts – A crunchy, fresh garnish.
- Thai Basil – Adds a slightly sweet and fragrant flavor.
Vietnamese Shrimp Pho with Rice Noodles and Jalapenos
Craving a bowl of Shrimp Pho that's both quick to prepare and bursting with authentic Vietnamese flavors? This recipe offers a streamlined approach, delivering the rich, aromatic broth and tender shrimp you love in just 40 minutes.
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Servings: 4
Notes
Ingredients:
- 8 oz rice noodles (thin or pad Thai style)
- 1 teaspoon coriander seeds (or ½ teaspoon ground coriander)
- 2 whole cloves (or ¼ teaspoon ground cloves)
- ½ teaspoon black peppercorns (or ¼ teaspoon freshly cracked black pepper)
- 1 tablespoon sesame oil
- 2 tablespoons fresh ginger, minced
- ½ tablespoon chili garlic paste
- 8 cups low-sodium chicken broth
- 2 strips of lemon peel (use a vegetable peeler)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons hoisin sauce
- 1 teaspoon cinnamon
- 8 cups bok choy (thinly sliced stems, roughly chopped leaves)
- 1 lb raw shrimp (peeled and deveined)
- Thinly sliced onion
- Jalapeno slices
- Fresh cilantro
- Lime wedges
- Hoisin sauce
- Sriracha
- Bean sprouts
- Thai basil
Instructions:
- Cook the Rice Noodles:
- Follow package instructions to prepare rice noodles. Once cooked, set aside.
- Toast the Spices:
- In a dry pan over medium heat, toast the coriander seeds, cloves, and black peppercorns for 3-5 minutes until aromatic.
- Remove from heat and crush the spices using a mortar and pestle or a spice grinder. Set them aside.
- Cook the Base:
- In a large soup pot, heat sesame oil over medium heat for 30-60 seconds until it shimmers.
- Add the minced ginger and chili garlic paste. Stir for 30 seconds to release the flavors.
- Add Broth and Seasonings:
- Stir in the chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin sauce, cinnamon, and the toasted spices.
- Bring the soup to a boil.
- Add Shrimp and Bok Choy:
- Once boiling, add the shrimp and bok choy to the pot.
- Let the soup simmer until the shrimp turns bright pink and the bok choy wilts (about 3-4 minutes).
- Taste the broth and adjust seasoning with salt, pepper, or extra soy sauce as needed.
- Assemble the Pho:
- Divide the cooked rice noodles between four large bowls.
- Ladle the soup into each bowl, ensuring everyone gets shrimp, bok choy, and broth.
- Garnish and Serve:
- Add your choice of garnishes such as sliced onion, jalapeno, cilantro, lime wedges, hoisin sauce, sriracha, bean sprouts, and Thai basil.
Nutrition
Calories: 450 kcal | Carbohydrates: 65g | Protein: 31.9g | Fat: 6.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 5.7g | Cholesterol: 156mg | Sodium: 1839mg | Fiber: 3.1g | Sugar: 3.2g |
- Can I use store-bought broth instead of making my own?
Absolutely! Using store-bought low-sodium chicken broth is a quick and easy way to cut down on time. You’ll still get that delicious, savory base without the hassle of making broth from scratch. - Do I really need to toast the spices?
While toasting spices brings out their full flavor, it’s totally optional if you’re short on time. You can add them directly into the broth, and you’ll still get a tasty result. But if you want that extra layer of flavor, go ahead and toast them—it’s worth the extra couple of minutes! - Can I use cooked shrimp instead of raw shrimp?
Yes, you can use cooked shrimp! Just add them to the pot near the end to heat them through without overcooking. It’ll save you a bit of time, and the pho will still be delicious. - What if I can’t find bok choy?
No worries! If bok choy isn’t available, you can substitute with other quick-cooking greens like spinach or napa cabbage. Both will work just as well and still give your pho that fresh, vibrant crunch. - How can I make the soup spicier without using jalapeños?
For extra heat, try adding a bit of chili garlic paste or a few dashes of sriracha sauce to the broth. Adjust to your preferred spice level, and you’ll get that satisfying kick without the need for fresh jalapeños.
