Quick Shrimp Pho with Vegetables

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This quick Shrimp Pho with Vegetables (Vietnamese-inspired Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.

Shrimp Pho with chopsticks
Shrimp Pho with Vegetables

Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to using store-bought broth here. To get restaurant-quality pho, in a fraction of the time the broth simmers with aromatics and sauces before adding the shrimp and veggies. Other than the noodles, this pho is a one-pot meal. For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Banh Mi Rice Bowls.

Shrimp Pho with chopsticks

What is shrimp pho?

Shrimp pho, pronounced “fuh,” is a traditional Vietnamese soup consisting of shrimp and vegetables in an aromatic broth served over rice noodles and topped with a variety of garnishes. It’s typically eaten with chopsticks and a big soup spoon but use whatever you have.

The stock is absolutely delish, you’re going to have to trust me here! Don’t leave anything out. For my shortcut stock, I use the following ingredients to flavor the stock:

  • Fish sauce
  • Soy sauce
  • Cinnamon stick
  • Star anise pod
  • Sliced ginger
  • Shrimp shells (If you use already-peeled shrimp, don’t worry about adding shells to the broth.)

How do you cook dried rice noodles for pho?

Rice noodles are very easy to find in the Asian section of any supermarket, and they cook super fast. You simply soak them in hot water using one of two methods:

  • Put the noodles in a heatproof bowl and pour in water from the tea kettle,
    OR
  • Bring water to a rapid simmer in a skillet and add the noodles off-heat.

Pho Toppings

Part of the fun of pho is that the garnishes are very much a choose-your-own- adventure. They’re the best way to replicate the experience you’d have at a restaurant. So, feel free to use whatever garnishes you and your family like best. I like to top mine with jalapeno, mint, scallions, and cilantro. The lime juice and sriracha are also a must!

Below is a list of pho garnishes to choose from:

  • Veggies: Mung bean sprouts, scallions, thinly sliced white onion
  • Peppers: Jalapenos, serrano peppers
  • Herbs: Thai basil, mint, cilantro
  • Sauce: Sriracha, hoisin, lime juice

Shrimp noodle soup with chopsticksShrimp noodle soup with chopsticksShrimp veggies and noodle soup with chopsticks

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Shrimp Pho with chopsticks
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Shrimp Pho with Vegetables

233 Cals 30.5 Protein 19.5 Carbs 2.5 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Vietnamese
This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.

Ingredients

  • 1 pound large shrimp
  • 1 ½ quarts vegetable or chicken broth
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 cinnamon stick
  • 1 star anise pod
  • 1- in piece ginger, sliced
  • 8 oz white mushrooms, halved
  • 1 bunch cilantro
  • Salt to taste
  • 6 ounces thin rice noodles
  • 3 cups cauliflower or broccoli, from 1 small head
  • Garnish: Thinly sliced jalapeno, lime wedges,, mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce

Instructions

  • 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.
    quick pho stock
  • 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.
    shrimp and veggie pho

To serve:

  • Divide the rice noodles to each bowl first, then use a slotted spoon to distribute the shrimp and veggies, about 1 1/4 cup each.
  • Ladle 1 cup broth over the top and garnish however you like.
  • Serve with lime wedges and sriracha.

Nutrition

Serving: 1bowl, Calories: 233kcal, Carbohydrates: 19.5g, Protein: 30.5g, Fat: 2.5g, Saturated Fat: 0.5g, Cholesterol: 172.5mg, Sodium: 1548.5mg, Fiber: 3.5g, Sugar: 4g
Keywords: pho, shrimp pho, shrimp soup, soup recipes

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79 comments

  1. Could I use soba noodles?

  2. I have a jar of 5 spice. Can I substitute that for the anise , cinnamon and ginger? How much should I use?

  3. I’m eating it for lunch right now. So delicious! I added in some bok choy leaves as some reviewers suggested and it brightens up the colors even more. I wish I could post a picture of it because it’s so pretty!!! Love all of your recipes – thank you so much! 🙂

  4. Where can you get Star anise local? We live in your town

  5. This is fantastic. I didn’t even have the vegetables to add in – so I threw a handful of spinach in at the end, and it’s beyond flavorful. It’s also a WW 0 pt. meal for me if I use brown rice noodles – so, yahoo! Thanks Gina!

  6. We enjoy many of your recipes, but one issue that commonly occurs is the outrageous amounts of sodium.
    These amounts are not heart healthy nor good for our blood pressure with just one serving being over 1,500mg, we are done for the day.

  7. Amazing! The depth of flavor in the broth in 30 mins is impressive! Thank you for a new family fav!!!

  8. Could I make this with chicken? What would you suggest? My daughter’s allergic to shrimp.

  9. This is a great, quick pho recipe. I am surprised at how good it is. I make chicken pho a couple times a week and it takes hours but worth it. This will be in my new repitoir and will save my shrimp shells just for this purpose. Thanks so much for the recipe….super well done!!

  10. Is there a veg you would recommend in place of broccoli/cauliflower? My husband truly despises both. 

  11. WOW!  This is really really good, and i think perhaps my favorite soup recipe from you Gina!  I think this could cure a cold!

    I was searching for a recipe for shrimp stock and stumbled across this jem which uses my leftover shrimp shells, leftover cilantro stems, veggie broth (i used better than bouillion) and easy spices from my cabinet….so fun having success w star anise and cinnamon stick in a quick and easy soup!  I didnt even add shrimp, but kept it vegetarian!  Works great! especially with the jalapeno and thai basil /cilantro garnishes. This one’s a keeper!!  🙂