This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
Shrimp Pho Noodle Soup might be made quicker than usual, but it doesn’t lack any of the bold flavors! Perfect for busy weeknight dinners.
This quick Vietnamese-inspired pho noodle soup is made with thin rice noodles, jumbo shrimp, bok choy and more! If you are looking for a delicious Asian-inspired dinner from home, this pho recipe is perfect for you.
Looking to step outside the box? This recipe is perfect for leftover veggies. Cut up some mushrooms, cauliflower, etc. and toss them in to make a seafood and vegetable pho noodle soup.
Easy Seafood Pho Recipe
Honestly, is there anything better than a steamy bowl of soup on a chilly day?
You know I’m a huge seafood lover and will incorporate it into pretty much anything I eat. Anything with seafood is an automatic winner in my book. I usually order pho from my favorite Vietnamese restaurant, but recently learned they had closed and was so bummed.
So I made my own! This “quick” version is very similar to the chicken pho in my Rotisserie Chicken Dinner Ebook.
This Shrimp Po recipe provides that homemade comfort shining from its true star: the broth.
How is Pho pronounced?
On the list of words most people say wrong, pho is at the top! Most people pronounce it “Foe” and others pronounce is “Fuh.” So which is correct?
Shrimp Pho Ingredients
To make shrimp pho, you will need ingredients for the broth and then the delicious additions to the soup.
Pho Broth Ingredients
Broth: to speed the recipe up, I used chicken broth, however, you can also use vegetable broth. This will cut down on cook time a ton. If you have your own homemade chicken or vegetable broth, even better!
Oil: bring out those incredible Asian flavors with sesame oil.
Herb and spices: increase the delicious broth flavors with garlic, grated ginger (or ginger paste) and 3 star anise.
Sauces: to get the flavors just right you will need low sodium soy sauce, hoisin sauce, fish sauce, and lime juice.
Turn up the heat: to add a little kick, slice some jalapeño peppers with the seed if you love a good kick or without if you want to dial down the heat.
Pho Soup Ingredients
Noodle: pho noodles are traditional but if you can’t get your hands on them, you can substitute with another thin rice noodle.
Shrimp: for this recipe I used jumbo shrimp, but if you’re looking for something bite sized, you can use smaller shrimp.
Vegetables: I kept my recipe simple and only roughly chopped 2-3 heads of baby bok choy. If you are feeling like adding or have veggies that need to get eaten like mushrooms, cauliflower, etc. toss them in!
Optional toppings: I love pho because of how simple and easy it is to customize and change up depending on what you’re in the mood for. If you’re looking for additional toppings, flavors, or textures to add, consider adding: bean sprouts, cilantro, Thai basil, lime wedges, jalapeños, and/or sriracha.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How To Make Shrimp Pho
1. Prepare the shrimp. Remove the shells from the shrimp and set aside.
2. Prepare the broth. Heat the sesame oil in a large pot set over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds. Pour in the broth, shrimp shells, soy sauce, hoisin sauce, fish sauce, lime juice, and sliced jalapeño. Bring to a boil, then reduce the heat to low and simmer for 20 minutes with the pot covered 3/4 of the way.
3. Cook the noodles. While the broth is simmering, cook the noodles according to package instructions. Drain in a strainer, then rinse the noodles with cold water until they are no longer warm to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil, like sesame oil, to prevent them from sticking.)
4. Remove the shells. Using a slotted spoon, carefully remove the shrimp shells and discard.
5. Finish cooking the soup. Add the bok choy and shrimp to the broth and cook for 3-4 minutes, until the shrimp are fully cooked and opaque.
6. Serve. Divide the noodles between bowls and ladle the soup over top, garnish and serve hot.
What are pho noodles made out of?
Traditional pho noodles are made with white rice flour noodles. If you are so lucky as to have a Vietnamese market in your city, you may be able to find them made fresh in a local market!
How to Cook Vietnamese Rice Noodles
Cooking rice noodles is similar to cooking pasta. First bring a large pot of water to a rolling boil. Place the noodles in the water and stir with a fork to prevent them from sticking.
When the noodles are tender, remove from heat and drain. Then rinse immediately with cold water until the noodles have completely cooled.
This stops the cooking process so the noodles don’t overcook. Don’t worry, the broth will heat the noodles back up!
The amount of noodles you make will affect the cook time, so keep an eye on them.
What do I do with my leftover rice noodles?
I love making a little extra so I can have soup for lunch the next day! If you also have leftover rice noodles that have been soaked and/or cooked store them in a shallow airtight container, or a resealable plastic food bag, in the fridge. Your noodles will keep for 3-4 days, so don’t forget to eat them!
To reheat your left overs, bring the broth to a boil and pour over the noodles.
Types of Vietnamese Noodles
There are numerous types of Vietnamese noodles. They are distinguished by their size, shape, texture, and how they are served. Here are a few different types:
Pho
Pho noodles are one of the most well-known Vietnamese noodles. These noodles are flat, rather than string shaped. There are several different types of pho that are differentiated by the meat: Pho Ga (chicken), Pho Bo (beef), and Pho Xao (stirred pho).
Bun (Rice Vermicelli)
This is one of the most popular Vietnamese noodle types. They can be very thin or very thick and are often found in Bun Cha, Bun Thit Nuong, Bun Bo Hue, and Bun Rieu.
Banh Canh
These noodles have a chewier texture, as they are made from a mixture of tapioca flour and rice flour. They are thick like udon noodles, but it’s important to note that udon noodles are made from wheat flour.
Mi (Egg Noodles)
Typically used in stir-fry, these noodles are pretty easy to find and affordable. They are a thin, yellow egg noodle that can be combined with various ingredients.
Mien (Glass Noodles)
Depending on where you are, these noodles might also be referred to as Chinese Bun. They are grey in color and opaque, with a chewy but slippery texture from the mixture of mung bean flour and tapioca flour in which they are made from. You might find these in soups or stir-fries.
While many of these noodles are similar, they are all made differently and have a different taste, texture, and traditional Vietnamese way of enjoying them!
Out of all the noodles, Pho is the most famous. Despite this recipe having authentic flavors, this recipe is very much a “quick” version of traditional pho.
Traditional pho is deeply spiced, is incredibly aromatic, and takes about 6-10 hours to make. If you ever have time, I recommend trying a traditional pho recipe, it’s totally worth it! However, if you are looking for similarly great flavors (in less time) this seafood pho-inspired soup is a great substitute.
If you are looking to pronounce Pho correctly it is pronounced “fuh.”
Is seafood pho healthy?
Overall, seafood pho can be healthy and a part of a well-balanced healthy diet. Seafood pho is loaded with nutritious ingredients like bok choy and bean sprouts and high in protein (from the shrimp). However, pho can also be high in sodium and calories (based on serving size).
You can substitute chicken broth for bone broth and use coconut aminos instead of soy sauce if you are on a low-sodium diet.
Is Pho good for your stomach?
Truthfully, I am not sure if there is any scientific evidence that chicken soup or pho is good for your stomach, but I know on a day where I am not feeling 100%, this warm and comforting soup makes me feel calm and is so delicious!
Plus, you can’t go wrong with a soup made with veggies and protein.
Tip!
If you need more vitamins and nutrients, add more veggies!
More Asian Recipes
Check out some of these Asian-inspired recipes next!
- Sesame Garlic Baby Bok Choy
- Asian Cucumber Salad
- Air Fryer Miso Glazed Chilean Sea Bass
- Egg Roll In A Bowl
- Air Fryer Citrus Soy Asian Salmon
- Maple Miso Mushroom Rice Bowls
WANT TO TRY THIS SHRIMP PHO RECIPE?
PIN IT to your shrimp recipes, pho recipes, or Vietnamese recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Shrimp Pho Noodle Soup
Ingredients
Pho Broth Ingredients
- 1/2 tablespoon sesame oil
- 3 star anise
- 2 garlic cloves, minced
- 1 teaspoon grated ginger, or ginger paste
- 6 cups chicken broth, or vegetable broth
- 3 tablespoons low sodium soy sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon fish sauce
- 1 lime, juice
- 1 jalapeño pepper, seeds removed and sliced
Pho Soup Ingredients
- 8 ounces thin rice noodles
- 10 jumbo shrimp, shells removed and set aside
- 2-3 heads of bok choy, chopped
- optional toppings: bean sprouts, cilantro, Thai basil, lime wedges, jalapeños, sriracha
Instructions
- Remove the shells from the shrimp and set aside.
- Heat the sesame oil in a large pot set over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds. Pour in the broth, shrimp shells, soy sauce, hoisin sauce, fish sauce, lime juice, and sliced jalapeño. Bring to a boil, then reduce the heat to low and simmer for 20 minutes with the pot covered 3/4 of the way.
- While the broth is simmering, cook the noodles according to package instructions. Drain in a strainer, then rinse the noodles with cold water until they are no longer warm to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil, like sesame oil, to prevent them from sticking.)
- Using a slotted spoon, carefully remove the shrimp shells and discard.
- Add the bok choy and shrimp to the broth and cook for 3-4 minutes, until the shrimp are fully cooked and opaque.
- Divide the noodles between bowls and ladle the soup over top, garnish and serve hot.
Notes
- Shrimp shells can also be wrapped in a cheese cloth for easy removal.
I want to make the soup but what kind of noodles did you use
Hi Nadine! I used very thin rice noodles (vermicelli) and I also linked a good option from amazon. Hope this helps!
Shrimp is probably my favorite ingredient when it comes to making soup. It adds so much flavor!
Pho is my favorite comfort food soup but I’ve never had it with shrimp. Absolutely loved this version and the quick prep. I know this is one I’ll be coming back to again and again!
Brilliant twist of using shrimp in Pho! I have only had Pho with beef before.The shrimp offers a delicious, healthy alternative. This is my new go-to soup for a healthy meal. Love it.
What an incredible flavour-packed pho! I love a warming bowl of goodness like this.
This Pho was outstanding tasting! I am so glad I picked your recipe out of all the ones I noticed on Pinterest. Looking forward to trying some more of your recipes on your blog! Have a wonderful day.