Easy Shrimp Pho at Home
Pho, pronounced ‘fuh’, is a Vietnamese specialty that features a subtly sweet and aromatic broth, rice noodles and fresh, vibrant garnishes including lime and jalapeño. In homes across Vietnam, pho broth simmers for hours on the stove-top with beef bones, spices and herbs. This version takes just over 20 minutes, but can still satisfy my cravings! Noodle soup may not seem like a typical summertime dinner, but this shrimp pho is so light and refreshing you can enjoy it in any season.
Pho originated in the late 1800s in Northern Vietnam and was served as street food. It later migrated through the country adopting different styles and flavor profiles. Since then, Pho has become the country’s national dish, and has made its way to eateries and homes around the world.
Part of my mission in founding The Fresh 20 was to help home chefs (like myself, and YOU) build confidence in the kitchen and expand your recipe repertoire. Dishes like pho, ramen and curry can often feel daunting if you’ve never prepared them before. We automatically think we’ll be spending hours in the kitchen developing flavors. But they don’t have to be so time consuming if you have a simplified, delicious recipe to fall back on.
Restaurant Style Shrimp Pho
Even though this recipe doesn’t start with beef bones and simmer for hours, it uses the same balance of flavors that make traditional pho so delicious. A bit of ginger, tangy lime, a touch of sweetness, umami soy sauce and a foundation of onion and garlic flavor.
There are also a few ways to customize your broth. You may choose to start with a homemade broth (because I’m always meal planning & prepping!) If you like it a little more on the spicy side, add extra jalapeno, or eliminate it if you prefer more mild dishes. If you like it a little more aromatic, heap in the parsley! You can also use any protein you like — brisket and chicken work well.
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Shrimp Pho Recipe
This traditional Vietnamese soup makes a delicious, refreshing meal for any season.
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- Total Time: 22 minutes
- Yield: 4 servings 1x
Vietnamese shrimp noodle soup of subtly sweet and aromatic broth, rice noodles and fresh, vibrant garnishes including lime and jalapeño.
- 2 Tablespoons olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, sliced thin
- ½ jalapeno pepper, thinly sliced
- 1 pound shrimp, peeled w/ tail on
- 1 Tablespoon fresh grated ginger
- 40 ounces chicken or vegetable stock (5 cups)
- 1 cup parsley leaves (use whole stalk as it will be removed prior to serving)
- 1 Tablespoon soy sauce
- 1 teaspoon brown sugar (or pure maple syrup)
- 2 limes, juiced
- 8 mushrooms (cremini or button) cut in half
- 8 oz rice noodles (dry)
- 1 cucumber, peeled and sliced
- Heat olive oil in a large stockpot over medium-high heat.
- Add onion and sauté until translucent, about 4 minutes.
- Add garlic and jalapeno, cooking for an additional minute.
- Toss in shrimp (or chicken) and ginger then cook for one minute before pouring in stock.
- Add parsley.
- Bring to a boil.
- Add soy sauce, maple syrup and lime juice. Stir to combine.
- Reduce heat to a simmer.
- Add mushrooms.
- Drop in rice noodles and cook for 5 minutes or until noodles are soft but not mushy.
- Remove most of the parsley with a spoon before dividing into 4 bowls.
- Garnish with fresh parsley, sliced jalapeno and cucumbers
- Prep Time: 5 minutes
- Cook Time: 17