Quick and tastes like a authentic vietnamese soup :) Before throwing anything into the pot, make sure all your ingredients are prepped- this soup is really quick cooking!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat.

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  • Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.

Nutrition Facts

212 calories; protein 14.4g; carbohydrates 28.6g; fat 4.7g; cholesterol 51.7mg; sodium 1156.2mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/12/2010
The flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender rinse in cool water to get the excess starch off and to stop the cooking. Add them to the soup broth last and bring the broth back to temp and serve. I also put in a few dashes of Maggi seasoning or a TBs of powdered AuJus mix to give the chicken stock some added flavor dimension. The shrimp broth is a nice flavor rounder also. Read More
(9)

Most helpful critical review

Rating: 1 stars
08/02/2011
won't do again Read More
(2)
13 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/12/2010
The flavor of this recipe is greatly improved by cooking the rice noodles separately. Boil them until just tender rinse in cool water to get the excess starch off and to stop the cooking. Add them to the soup broth last and bring the broth back to temp and serve. I also put in a few dashes of Maggi seasoning or a TBs of powdered AuJus mix to give the chicken stock some added flavor dimension. The shrimp broth is a nice flavor rounder also. Read More
(9)
Rating: 4 stars
12/23/2010
I made this for our weekly movie & dinner night. It went over well. I increased the servings to 8 and this and another dish fed 6 adults with some leftover. A little short on the broth at the end. I misread a bottle in my cupboard before I went shopping & so didn't have any hot pepper sauce. I substituted Vietnamese chili garlic sauce. It worked fine. Knorr makes shrimp bullion cubes I found them at a local Asian grocery. Read More
(5)
Rating: 1 stars
08/02/2011
won't do again Read More
(2)
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Rating: 4 stars
04/22/2017
I also made the bean thread noodle separate and instead of shrimp stock I used coconut milk. I added red curry paste to the stock instead of pepper sauce. I like to set all the garnishes out so you can individually add what you like. Read More
Rating: 5 stars
12/05/2019
I used Rice fettuccine noodles because I could not find suggested noodles when I shopped for ingredients. Read More
Rating: 5 stars
06/24/2017
Great recipe! Serve with chopped basil cilantro mint and a slice of lime. Fantastic! Read More
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Rating: 3 stars
11/10/2018
This was a good recipe for us newbies! It s a start for anyone who wants to go further with making Pho. Read More
Rating: 5 stars
02/22/2015
I also made rice noodles separate and used fresh spinach. Wonderful! Read More
Rating: 5 stars
11/17/2015
Even my very picky eater liked this! I used vegetarian broth and made my own shrimp stock. I couldn't find the kind of noodles suggested so I made Pad Thai rice noodles separately and added them to the bowls of steaming soup. Read More
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