This is as close as I've ever gotten to real Vietnamese pho with shrimp. Super yummy.

Mindy

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 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
Broth:
Pho:

Directions

Instructions Checklist
  • Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.

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  • Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.

  • While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.

  • Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

Cook's Notes:

I've used instant ramen noodles and it was still great.

Substitute star anise with 1 teaspoon anise seeds if desired.

Sriracha or garlic chili sauce can be added, found in the ethnic food aisle of supermarkets.

Nutrition Facts

266 calories; protein 12.3g; carbohydrates 50.8g; fat 1.6g; cholesterol 61.6mg; sodium 2127.6mg. Full Nutrition
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