Description
Spicy Shrimp Pho is a vibrant Vietnamese-inspired noodle soup combining tender shrimp, fragrant spices, fresh herbs, and a flavorful spicy broth. This quick and nourishing dish balances heat, savoriness, and brightness, making it a perfect comfort meal that is easy to prepare and customizable to your preferred spice level.
Ingredients
Scale
Shrimp and Noodles
- Medium-sized fresh shrimp, peeled and deveined (about 1 lb)
- Thin rice noodles (bánh phở), soaked or boiled according to package directions (6 oz)
Broth and Spice Blend
- 2 star anise
- 4 cloves
- 1 cinnamon stick (about 3 inches)
- 1 tsp black peppercorns
- 3 garlic cloves, smashed
- 1 inch piece fresh ginger, sliced
- 1 medium onion, peeled and halved
- 6 cups chicken or seafood stock
- 2 tbsp fish sauce
- 1 tsp sugar
- 1–2 tbsp chili paste or fresh chilies (adjust to taste)
Fresh Herbs and Toppings
- Fresh basil leaves (about 1/4 cup)
- Fresh cilantro leaves (about 1/4 cup)
- Fresh mint leaves (about 1/4 cup)
- Bean sprouts (1 cup)
- Sliced fresh chili (optional, to taste)
- 1 lime, cut into wedges
Instructions
- Prepare the Broth: Toast star anise, cloves, cinnamon stick, and black peppercorns in a dry pan over medium heat until fragrant, about 2-3 minutes. Add them to a large pot along with garlic, ginger, onion, and chicken or seafood stock. Add fish sauce and sugar. Bring to a gentle simmer and let cook for at least 30 minutes to meld flavors.
- Cook the Shrimp: Peel and devein the shrimp if not done already. Poach shrimp in the simmering broth for 2-3 minutes until pink and opaque. Remove shrimp and set aside, keeping broth warm.
- Prepare the Noodles: Soak or boil the rice noodles according to package instructions until soft but still slightly al dente. Drain and rinse under cold water to prevent sticking.
- Build the Bowls: Divide the cooked rice noodles among serving bowls. Top with cooked shrimp. Ladle the hot spicy broth over the noodles and shrimp, making sure to include some toasted spices for aroma.
- Add Toppings: Garnish each bowl with fresh basil, cilantro, mint, bean sprouts, sliced fresh chili if desired, and a generous squeeze of lime juice to brighten the flavors.
Notes
- Toast the whole spices before simmering to release deeper flavors.
- Adjust chili paste incrementally to control heat.
- Use fresh shrimp for best texture; thaw frozen shrimp completely if using.
- Skim any foam off the broth to keep it clear and visually appealing.
- Prepare all fresh herbs and toppings before assembling the bowls for smoother service.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Spicy Shrimp Pho, Vietnamese noodle soup, shrimp recipe, spicy pho, gluten free soup, Vietnamese cuisine
