Shrimp Pho – How To Make Your Own Easily

If you’ve never had Shrimp Pho, you need to make this!  Shrimp Pho, have you ever heard of this delicious dish?  Until recently, I was not even aware of Pho and had no idea of what it was.  The grandkids introduced me to chicken Pho at Findlay Market in Cincinnati, Ohio. It seems this is one of their favorite dishes.

Pho is a Vietnamese soup made of broth, rice noodles, herbs, and meat.  It is usually made with beef or chicken.  I had never made this but the grandkids were spending the day and I thought they would enjoy it.  On this day, a quick and easy meal was my intent.  Frozen shrimp can be quickly and easily thawed and so that is an obvious choice for a busy day.

Searching through recipes and taking notes, this shrimp Pho version was born.  After adding a few ingredients to the chicken stock, bringing it to a boil, and then simmering for a few minutes, the grandkids taste-tested.  They were a little surprised that it tasted very similar to the pho at Findlay Market.

Star Anise

(We are an Amazon affiliate and may receive a small percentage of any sales through the links on this page at no cost to you.  Thanks for supporting this website!)

The first time I made this dish, I didn’t have the star anise and the local store didn’t either.  Jon-Michael ordered a 3-oz. bag on Amazon and shared the package with me.  This time I did use it but would suggest that you use it sparingly with shrimp.  If you make this with beef, you might use a whole star but the delicate shrimp don’t need as much.  Dave said he liked it better without the anise flavor.  I like it both ways.

[ctt template=”8″ link=”kepGW” via=”no” ]Pho is a Vietnamese soup made of broth, rice noodles, herbs, and meat.  Usually made with beef or chicken, this is a shrimp pho version that is delish![/ctt]

Shrimp Pho

• 1-quart chicken stock
• 1 cinnamon stick
• 1/2 small star anise
• 2 whole cloves
• 1 tsp. fresh ginger, minced
• 1-1/2 tsp. Worcestershire
• 1 clove garlic, minced
• 1/2 tsp. Sriracha Sauce
• 1/2 tsp. sesame oil
• 8-ounces rice noodles

Customize and Serve with:

• Soy sauce
• sliced green onions
• carrot sticks
• fresh bean sprouts
• Chinese Pea Pods – blanched

Pour the chicken stock into a saucepan.  Add the cinnamon stick, star anise, cloves, ginger, Worcestershire, garlic, sesame oil, and Sriracha Sauce to the stock and bring to a boil.  Lower the heat and simmer for 15 minutes.

Prepare the Vegetables and Bean Sprouts

Blanche the pea pods in boiling water for 1 minute and plunge into ice water to stop the cooking and heighten their green color and crispness.  Cut carrots into matchsticks and slice the green onions.  Place pea pods, carrots, onions, and bean sprouts in a serving dish or dishes for easy access.  

(We are an Amazon affiliate and may receive a small percentage of any sales through the links on this page at no cost to you.  Thanks for supporting this website!)

The Rice Noodles For Shrimp Pho

Follow the directions on the package to cook the rice noodles.  This package purchased at our local grocery says to place the noodles in boiling water and simmer for 2-3 minutes.  It really took 5 minutes for these to cook.  Just test one after 2-3 minutes.  If it is not done, leave it for a couple more minutes.  The rice noodles should be soft and easy to eat.

The first time I made these, I poured the noodles into a strainer and placed the strainer over the pot to rest while the shrimp cooked.  The rice noodles kind of glommed together.

So, cook the noodles and twirl a mound into each bowl.  Then, cook the shrimp.  See below.  When you pour the broth over the noodles, they loosen up, look much better, and they are perfect.

Cooking The Shrimp

Add the shrimp to the hot stock and simmer just until done.  Do this in batches so you don’t overcook the shrimp.  The shrimp cooks in literally a minute or two!  Don’t walk away!  You don’t want rubbery shrimp!

Place the first batches of cooked shrimp on a plate until the rest is finished.  Return all the shrimp to the pot and then, remove from the pot from the heat and ladle the stock with shrimp over the rice noodles.

Serve

Let everyone add the extras they want to their noodles, broth, and shrimp bowl.  The bright green peas, carrots, and sliced green onion look so pretty on top of the shrimp and noodles!  You will be surprised at how fresh and filling this soup is.  Enjoy!

If you love shrimp, as I do, click here►for More Shrimp Recipes!

Shrimp Pho - How To Make Your Own Easily

Print

Ingredients

• 1-quart chicken stock
• 1 cinnamon stick
• 1/2 small star anise
• 2 whole cloves
• 1 tsp. fresh ginger, minced
• 1-1/2 tsp. Worcestershire
• 1 clove garlic, minced
• 1/2 tsp. Sriracha Sauce
• 1/2 tsp. sesame oil
• 8-ounces rice noodles
• Customize and Serve with:
• Soy sauce
• sliced green onions
• carrot sticks
• fresh bean sprouts
• Chinese Pea Pods - blanched

Instructions

Pour the chicken stock into a saucepan.  Add the cinnamon stick, star anise, cloves, ginger, Worcestershire, garlic, sesame oil, and Sriracha Sauce to the stock and bring to a boil.  Lower the heat and simmer for 15 minutes.

Prepare the Vegetables and Bean Sprouts

Blanche the pea pods in boiling water for 1 minute and plunge into ice water to stop the cooking and heighten their green color and crispness.  Cut carrots into matchsticks and slice the green onions.  Place pea pods, carrots, onions, and bean sprouts in a serving dish or dishes for easy access.  

Rice Noodles

Follow the directions on the package to cook the rice noodles.  This package purchased at our local grocery says to place the noodles in boiling water and simmer for 2-3 minutes.  It really took 5 minutes for these to cook.  Just test one after 2-3 minutes.  If it is not done, leave it for a couple more minutes.  The rice noodles should be soft and easy to eat.

The first time I made these, I poured the noodles into a strainer and placed the strainer over the pot to rest while the shrimp cooked.  The rice noodles kind of glommed together.

So, cook the noodles and twirl a mound into each bowl.  Then, cook the shrimp.  See below.  When you pour the broth over the noodles, they loosen up, look much better, and they are perfect.

Cooking The Shrimp

Add the shrimp to the hot stock and simmer just until done.  Do this in batches so you don't overcook the shrimp.  The shrimp cooks in literally a minute or two!  Don't walk away!  You don't want rubbery shrimp!

Cook the shrimp in batches.

Place the first batches of cooked shrimp on a plate until the rest is finished.  Return all the shrimp to the pot and then, remove from the pot from the heat and ladle the stock with shrimp over the rice noodles.

Serve

Let everyone add the extras they want to their noodles, broth, and shrimp bowl.  The bright green peas, carrots, and sliced green onion look so pretty on top of the shrimp and noodles!  You will be surprised at how fresh and filling this soup is.  Enjoy!