Shrimp Pho Recipe

Shrimp: Peeled and deveined, these provide the main protein for the dish.

Chicken broth: Forms the base of the soup, giving it a rich and savory flavor.

Onion: Adds depth and sweetness to the broth.

Ginger: Provides a warm, spicy undertone to the soup.

Star anise: Imparts a distinct licorice-like flavor, essential for authentic pho.

Cinnamon stick: Adds a sweet and woody aroma to the broth.

Cloves: Contributes a warm, slightly bitter flavor to balance the sweetness.

Fish sauce: Adds umami and a salty depth to the broth.

Sugar: Balances the savory and spicy elements of the soup.

Rice noodles: The main carbohydrate, providing a chewy texture that complements the broth.

When preparing shrimp, ensure they are peeled and deveined properly to avoid any unwanted texture or taste. For a more flavorful broth, lightly char the ginger and onion before adding them to the chicken broth. This step enhances the depth of flavor in your pho. Additionally, when cooking the rice noodles, be sure to rinse them under cold water after boiling to prevent them from sticking together.

• shrimp - Substitute with tofu: Tofu is a great plant-based alternative that absorbs the flavors of the broth well.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and keeps the dish vegetarian.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor that can complement the broth nicely.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy.

• star anise - Substitute with fennel seeds: Fennel seeds provide a similar licorice-like flavor, though slightly milder.

• cinnamon stick - Substitute with cassia bark: Cassia bark has a similar flavor profile to cinnamon but is slightly more intense.

• cloves - Substitute with allspice berries: Allspice berries offer a similar warm and spicy flavor.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and is suitable for vegetarians.

• sugar - Substitute with honey: Honey adds a similar sweetness with a slightly different flavor profile.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and are also gluten-free.

• Allow the broth to cool completely before storing. This prevents condensation and helps maintain the flavor integrity.
• Transfer the cooled broth into airtight containers or heavy-duty freezer bags. Ensure to leave some space at the top as liquids expand when frozen.
• Store the shrimp separately from the broth. Place cooked shrimp in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container.
• For the rice noodles, cook them just until al dente if you plan to freeze. Drain and toss with a bit of olive oil to prevent sticking. Store in a freezer-safe bag.
• Label each container with the date and contents to keep track of freshness.
• When ready to enjoy, thaw the broth and shrimp in the refrigerator overnight.
• Reheat the broth on the stove until it reaches a rolling boil. This ensures any potential bacteria are killed.
• Warm the shrimp gently in the broth or by steaming to avoid overcooking.
• Reheat the rice noodles by dipping them briefly in boiling water until they are warmed through.
• Assemble your shrimp pho by placing the noodles and shrimp in bowls, then pouring the hot broth over them.
• Garnish with fresh herbs, lime wedges, bean sprouts, and sliced chili peppers just before serving for the freshest taste.

• Gently reheat the broth on the stovetop over medium heat until it reaches a simmer. Avoid boiling to preserve the delicate flavors of the spices.
• Warm the shrimp separately in a pan over low heat, just until heated through. Overcooking can make them rubbery.
• Submerge the rice noodles in hot water for a few minutes until they are soft and pliable. Drain well.
• Combine the reheated broth, shrimp, and noodles in a bowl.
• Garnish with fresh herbs, lime wedges, bean sprouts, and sliced chili peppers just before serving to maintain their fresh, crisp texture.

• Large pot: Used to bring the chicken broth to a boil and simmer the aromatics.

• Strainer: Essential for removing the solids from the broth after simmering.

• Knife: Needed for slicing the onion and ginger.

• Cutting board: Provides a safe surface for slicing the onion and ginger.

• Measuring spoons: Used to measure the fish sauce and sugar accurately.

• Separate pot: Used to cook the shrimp until they turn pink.

• Tongs: Handy for handling the shrimp while cooking.

• Bowls: For serving the noodles and shrimp.

• Ladle: Used to pour the hot broth over the noodles and shrimp.

• Chopsticks: Ideal for eating the pho and handling the noodles.

• Herb scissors: Useful for cutting fresh herbs for garnish.

• Citrus juicer: Optional, but helpful for squeezing lime wedges.

Prep ingredients in advance: Peel and devein the shrimp ahead of time and store them in the fridge.

Use pre-made broth: Substitute homemade chicken broth with a high-quality store-bought version to save time.

Instant noodles: Opt for instant rice noodles that cook faster than traditional ones.

Batch cook: Make a larger batch of the broth and freeze portions for future use.

Quick shrimp cooking: Cook the shrimp directly in the hot broth instead of using a separate pot.