Shrimp Pho
Shrimp Pho, also known as Phở Tôm in Vietnamese, is a fragrant and flavorful noodle soup that showcases the delicate flavors of shrimp combined with aromatic herbs and spices.
This beloved Vietnamese dish features a clear and aromatic broth, rice noodles, tender shrimp, and a variety of fresh herbs and toppings.
Shrimp Pho is comforting, nourishing, and perfect for any time of year, offering a balance of savory, sweet, and herbaceous flavors that make it a favorite among soup lovers worldwide.
Ingredients
For the Broth:
- 8 cups low-sodium chicken or vegetable broth
- 1 onion, peeled and halved
- 2-inch piece of fresh ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 4 cloves
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2-3 tablespoons fish sauce
- 1 tablespoon soy sauce (optional, for additional depth of flavor)
- 1 tablespoon sugar
For the Shrimp:
- 1 pound (450g) large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
For the Noodles and Toppings:
- 8 oz (225g) dried rice noodles (Pho noodles)
- Thinly sliced raw beef or cooked chicken (optional)
- Fresh herbs: Thai basil, cilantro, mint
- Bean sprouts
- Sliced green onions
- Lime wedges
- Sriracha sauce and hoisin sauce, for serving
How to Make Shrimp Pho
Prepare the Broth:
In a large stockpot, dry roast the onion and ginger over medium-high heat until slightly charred, about 5 minutes.
Add chicken or vegetable broth, cinnamon sticks, star anise, cloves, coriander seeds, and fennel seeds to the pot.
Bring the broth to a boil, then reduce the heat and let it simmer gently, uncovered, for 30-45 minutes to allow the flavors to develop.
Strain the broth through a fine-mesh sieve into another pot or bowl, discarding the solids.
Stir in fish sauce, soy sauce (if using), and sugar. Adjust seasoning to taste.
Prepare the Shrimp:
Season peeled and deveined shrimp with salt and black pepper to taste.
Heat vegetable oil in a skillet over medium-high heat.
Add shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and cooked through. Remove from heat and set aside.
Prepare the Rice Noodles:
Cook rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Assemble Shrimp Pho:
Divide cooked rice noodles among serving bowls.
Arrange cooked shrimp (and optional thinly sliced raw beef or cooked chicken) over the noodles.
Serve:
Ladle hot broth over the noodles and shrimp, ensuring the ingredients are submerged in the broth.
Serve Shrimp Pho immediately with a plate of fresh herbs (Thai basil, cilantro, mint), bean sprouts, sliced green onions, lime wedges, Sriracha sauce, and hoisin sauce on the side for diners to customize their bowls.
Chef’s Note
Pho is traditionally served with thinly sliced raw beef that cooks in the hot broth or with cooked chicken. If using raw beef, it’s essential to slice it very thinly against the grain.
The key to a good Pho broth is simmering the aromatic spices and herbs for an extended period to extract maximum flavor. Adjust the sweetness and saltiness of the broth with sugar and fish sauce according to your preference.
Customize your Shrimp Pho with additional toppings such as sliced jalapeños or Thai bird chilies for heat, or add tofu for a vegetarian version.
Nutritional Value
(Nutritional values are approximate and per serving)
- Calories: 400 kcal
- Protein: 25g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 150mg
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
Enjoy the comforting and aromatic flavors of Shrimp Pho, where tender shrimp and rice noodles are bathed in a fragrant broth infused with spices and fresh herbs.
This dish offers a satisfying balance of textures and flavors, making it a beloved choice for soup enthusiasts and a perfect introduction to Vietnamese cuisine.
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