Shrimp Pho

A fragrant, spiced broth is the base of this Vietnamese pho, a rice noodle soup topped with shrimp and herbs.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 266 Calories

Ingredients

• 1 tablespoon ground ginger
• 1 tablespoon brown sugar
• 1 teaspoon ground black pepper
• 1 cinnamon stick
• 4 cups vegetable broth
• 4 cups chicken stock
• 1 tablespoon rice vinegar
• 4 green onions, sliced
• 1 (8 ounce) package dried rice noodles
• 1 cup fresh basil leaves
• 3 tablespoons fish sauce
• 3 tablespoons low-sodium soy sauce
• 2 cups bean sprouts
• 3 large shallots, sliced
• 2 limes, cut into wedges, or to taste
• 1 clove garlic, or to taste
• 5 cloves garlic, peeled and crushed
• 2 star anise
• 1 tablespoon low-sodium soy sauce, or to taste
• 2 sprigs fresh mint, or more to taste
• 0.25 cup chopped cilantro
• 0.5 pound raw shrimp

Recipe Instructions

Step 1

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.

Step 2

Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.

Step 3

While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.

Step 4

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.