Description
This streamlined version features plump shrimp, tender rice noodles, and a fragrant broth infused with traditional pho spices for a satisfying meal that comes together quickly.
Ingredients
Scale
- 8 cups low-sodium chicken broth
- 1 small onion, halved
- 3-inch piece fresh ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 2 cloves
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 8 oz rice noodles
- 1 lb large shrimp, peeled and deveined
- 2 cups bean sprouts
- 1 bunch fresh Thai basil leaves
- 1 bunch fresh cilantro leaves
- 1 cup mint leaves
- 2 limes, cut into wedges
- 2 jalapeños, thinly sliced
- 2 green onions, thinly sliced
- Hoisin sauce and sriracha for serving
Instructions
- In a large pot, combine chicken broth, onion, ginger, star anise, cinnamon stick, and cloves
- Bring to a boil, then reduce heat and simmer for 15 minutes
- Meanwhile, prepare rice noodles according to package instructions, then drain and rinse
- Strain the broth, discarding the solids
- Return broth to the pot and add fish sauce and brown sugar
- Bring back to a simmer and add shrimp
- Cook for 2-3 minutes until shrimp are pink and opaque
- To serve, divide noodles among bowls
- Ladle the hot broth and shrimp over noodles
- Arrange bean sprouts, herbs, lime wedges, jalapeños, and green onions on a platter
- Allow each person to customize their bowl with the fresh garnishes
- Serve with hoisin sauce and sriracha on the side
Notes
- For deeper flavor, char the onion and ginger before adding to the broth
- Substitute vegetable broth for a pescatarian version
- Pre-toasting whole spices enhances their aromatic qualities
- Add a splash of lime juice to the broth just before serving for brightness
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Cuisine: Vietnamese-Inspired