Vietnamese Shrimp Pho Soup is a fragrant, light, and flavorful noodle soup that captures the essence of Vietnamese cuisine. This dish features tender rice noodles, succulent shrimp, and a richly spiced broth infused with aromatic herbs and spices such as star anise, cinnamon, and ginger. The combination of fresh herbs, lime, and chili elevates the soup, making it both comforting and refreshing.

Why I Love This Recipe

I love this recipe because it is a perfect harmony of fresh and aromatic ingredients with tender shrimp and flavorful noodles. The broth is light yet deeply savory, and the herbs and lime juice add freshness that makes every spoonful exciting. It’s comforting but not heavy, and it comes together with a balance of textures and flavors that is simply irresistible.

Why This Is a Must-Try Dish

This is a must-try dish because it brings authentic Vietnamese flavors to your kitchen with a light and healthy twist. Shrimp Pho is not only flavorful and aromatic but also nutritious and visually stunning. It’s a classic noodle soup that impresses with its depth of flavor and simplicity at the same time.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: Approximately 1 hour

Servings: 4 servings
Calories: Approximately 300–350 calories per serving

Course: Main Course / Soup
Cuisine: Vietnamese

Ingredients

For the Broth

• 1 pound shrimp, peeled and deveined (reserve shells for broth)
• 8 cups water
• 1 large onion, halved
• 2-inch piece ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 4 cloves garlic, smashed
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt to taste

For the Soup

• 8 ounces rice noodles (pho noodles or flat rice noodles)
• 1 cup bean sprouts
• ½ cup fresh basil leaves
• ½ cup cilantro leaves
• 2 green onions, sliced
• 1–2 fresh red chilies, sliced (optional)
• 1 lime, cut into wedges

Cooking Directions

To make the broth, sauté shrimp shells with a little oil until fragrant. Add water, onion, ginger, star anise, cinnamon, and garlic. Simmer for 25–30 minutes. Strain the broth, return to pot, and season with fish sauce, sugar, and salt. Cook rice noodles according to package instructions and drain. Assemble the soup by placing noodles in bowls, topping with shrimp, and pouring hot broth over them. Garnish with bean sprouts, basil, cilantro, green onions, chilies, and a squeeze of lime.

Step-by-Step Preparation Method

Step 1: Prepare shrimp and reserve shells. Peel and devein shrimp, set aside.

Step 2: In a large pot, heat a small amount of oil over medium heat and sauté shrimp shells for 2–3 minutes to release flavor.

Step 3: Add 8 cups of water, halved onion, sliced ginger, star anise, cinnamon stick, and smashed garlic. Bring to a boil, then reduce heat and simmer for 25–30 minutes to develop a flavorful broth.

Step 4: Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return the broth to medium heat. Season with fish sauce, sugar, and salt to taste.

Step 5: Cook rice noodles according to package instructions, usually by soaking or briefly boiling, then drain and divide among serving bowls.

Step 6: Top noodles with peeled shrimp. Pour the hot broth over shrimp and noodles, cooking the shrimp in the hot broth for 2–3 minutes until fully cooked.

Step 7: Garnish with bean sprouts, fresh basil, cilantro, green onions, and sliced chilies. Serve with lime wedges for squeezing over the soup.

How to Serve This Recipe

Serve Vietnamese Shrimp Pho Soup hot in individual bowls. Provide lime wedges for extra tang, and allow guests to add fresh herbs, bean sprouts, and chili slices to their preference. Pair with light condiments such as hoisin sauce or sriracha for added flavor.

Recipe Tips

Use fresh, high-quality shrimp for the best flavor. Simmer the broth gently to extract maximum flavor from aromatics without becoming bitter. Adjust fish sauce and lime juice to taste. For a clearer broth, skim any foam during simmering. Serve immediately after assembling for optimal freshness.

Variations in Detail

Substitute shrimp with chicken, tofu, or beef slices for a different protein option. Add mushrooms or bok choy for extra vegetables. Use gluten-free rice noodles if desired. For spicier pho, include additional fresh chili or chili oil. Swap basil with mint or cilantro for variation in herb flavor.

Freezing and Storage

Store leftover broth in an airtight container in the refrigerator for up to 3 days. Cooked shrimp and fresh herbs should not be frozen, as they lose texture. Noodles are best cooked fresh before serving. Reheat the broth gently when ready to serve, and assemble with freshly cooked noodles and shrimp.

Special Equipment Needed

• Large pot for broth
• Fine-mesh strainer or sieve
• Medium pot for cooking noodles
• Knife and cutting board
• Ladle for serving

Frequently Asked Questions

Can I use frozen shrimp?
Yes, but thaw completely before adding to the soup to ensure even cooking.

Can I make the broth ahead of time?
Yes, broth can be made a day in advance and stored in the refrigerator. Reheat before serving.

Can I use pre-cooked shrimp?
Yes, add pre-cooked shrimp at the end just to heat through to avoid overcooking.

Can I make this vegetarian?
Yes, omit shrimp and use vegetable broth with tofu or extra vegetables.

Conclusion

Vietnamese Shrimp Pho Soup is a light, aromatic, and flavorful noodle soup that perfectly balances fresh herbs, tender shrimp, and a richly spiced broth. Quick enough for a weekday meal yet impressive enough for special occasions, this pho delivers authentic Vietnamese flavors in your own kitchen. It is a must-try dish for anyone seeking a healthy, satisfying, and comforting soup experience.