Un-Phogettable Shrimp Pho Recipe
I love Pho from this little place called Jenny Pho. Here in Seattle, we have a lot of Vietnamese restaurants. This one is pretty “Americanized” but I love simplicity.
Pho is my go to when the weather is cool and rainy. But I can’t always run down there when I’m in the mood for pho. So I started making it at home and while it’s nice to go out, it is just as nice to be able to make a great dish at home for everyone to share.
How to make Pho ( Vietnamese Noodle Soup) at home for less
I love to travel and explore new food around the world, and when I get home am always excited to try to recreate those dishes in my own kitchen. Pho is one of those dishes that has a different taste wherever you get it. Everyone has their own distinct characteristics that they want to bring into the broth.Â
From simple clear broths to complex broths that cook for days, this dish is very versatile. Depending on the time I want to put into simmering the broth, the flavors become more intense with every passing minute. For this reason, we love making a big batch of broth and freezing some for later uses when you don’t have as much time.Â
But no matter how long you spend making it, making pho at home is much cheaper than going out. The ingredients are fairly affordable and you can make large batches and eat it all week if you want!
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Vegetarian Pho Options
This dish is so easy to make vegetarian or vegan. Traditionally, pho is made with beef or pork and the broth is flavored with fish sauce. To make this dish vegetarian, substitute mushrooms and tofu for the shrimp and leave out the fish sauce. You can swap rice vinegar for fish sauce.
We do recommend sauteing the mushrooms in oil along with a little salt and pepper to bring out their flavor and the lovely umami taste they bring to the broth.Â
For our tofu in this dish, our family likes the tofu fried lightly to a golden brown before putting it into the soup at the table.Â
You can easily make a quick vegetable broth and add the seasonings, vegetables, and tofu with prepared rice noodles within 20 minutes.Â
Spicy Shrimp Pho
My husband loves to spice up his pho. To add some extra spice you can add a pinch of red pepper flakes to the broth as it cooks. Then top with sliced jalapenos and a dash of sriracha in your bowl.Â
Easy Crockpot Pho Broth
One of the things that I love about my Crock-Pot is that I can start the broth for my pho in the morning and it will cook all day long and I can come home to the rich aroma of spices and my mouth starts watering!
To make this a crock-pot recipe, simply add all of your ingredients except the shrimp and veggies, set to high for 6 hours, and make sure the lid is on tight.Â
Key Pho Ingredients:
If you are making this with shrimp or even making it vegan, there are a few key ingredients that you want to have in your Vietnamese Noodle Soup.
- Veggies:Â There are so many great vegetables you can add to this dish. The basics are carrots, bok choy, and onions. But whenever I make this soup, I also use it as a chance to toss in whatever vegetables I want to use up, I love cabbage, bell peppers, mushrooms, and even baby corn! If you want to really add depth to your soup, char the onions and shallots before adding them to the broth.
- Rice Noodles:Â Pho is made with rice noodles that are prepared separately. Cooking them in the broth will make them too mushy. Using other types of noodles are okay in a pinch, but they will give your soup a different mouth feel.Â
- Vegetable broth:Â We use a basic vegetable broth as the base for our soup because it is the best platform to start creating the layers of your broth with the seasonings and spices.
- Good Quality Spices: The most important part of this soup is the spice blend. The Star anise and Cinnamon sticks add a complex flavor that is uniquely pho. We also use fresh cilantro when it’s in season from our garden, but you can use coriander seeds which are the seeds from the cilantro plant. I personally don’t use cloves because neither my husband and I like them, but they can add a flavor profile you might like! We recommend using fresh good quality spices in your dishes. Don’t go cheap on spices, because the quality does matter.
- Limes:Â The zing of limes is what opens up Pho. It challenges the taste buds to accept the spices and the heat.Â
Instant Pot Pho:
If you love your Instant Pot as we do, then you might be asking how you can use your Instant Pot for this recipe. We first we dry char the onions and fresh ginger using the “Saute” setting for 5-7 minutes until the onions have a nice dark color. Then add the spices and allow them to sizzle and heat up for 3 minutes.Â
Slowly add in the broth and carefully scrape the bottom of the pot to lift up the onions. Then cover, seal, and set to high pressure for 10 minutes. Make sure the valve is in place. Then set your time for 10 minutes. Use the quick release and once it has opened up, add in the veggies. You still need to make the noodles on the side. Do not pressure cook the noodles.Â
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Un-Phogettable Shrimp Pho
To make the broth you are going to need a big pot for all of your ingredients. Gently toss in the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and oil stirring occasionally, until the vegetables begin to brown and sizzle. You want to start to smell the seasonings heating up. This takes 1-3 minutes.
Prepare rice noodles according to the package directions and set aside.
In your pot, slowly add the vegetable broth, soy sauce, fish sauce, hoisen, and lime juice and bring to a boil, then reduce to medium heat and let simmer for 30 minutes.
Add shrimp, cilantro and vegetables, and stir well into your broth. Bring to simmer for 3-5 minutes. Divide your rice noodles evenly between four large bowls. Carefully ladle the broth over the noodles, then add shrimp and vegetables to the top.
Top with bean sprouts, mint or basil, and lime wedges
Ingredients
Directions
To make the broth you are going to need a big pot for all of your ingredients. Gently toss in the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and oil stirring occasionally, until the vegetables begin to brown and sizzle. You want to start to smell the seasonings heating up. This takes 1-3 minutes.
Prepare rice noodles according to the package directions and set aside.
In your pot, slowly add the vegetable broth, soy sauce, fish sauce, hoisen, and lime juice and bring to a boil, then reduce to medium heat and let simmer for 30 minutes.
Add shrimp, cilantro and vegetables, and stir well into your broth. Bring to simmer for 3-5 minutes. Divide your rice noodles evenly between four large bowls. Carefully ladle the broth over the noodles, then add shrimp and vegetables to the top.
Top with bean sprouts, mint or basil, and lime wedges
I feel like pho is a staple out here not just because Asian cuisine is big in Seattle, but sometimes the only cure for Seattle rain is a big hot bowl of broth!!
Agreed!!
OMG YUM! I need to make this xx.
It’s so so good!
Your own pho. that is serious. Love all the ingredients. So fresh and light.
LOL, food is a serious business!
This is super sad, but I have yet to try Pho! I definitely need to very soon. Can’t wait, saving for later!
Oh that IS sad!! I hope you like it.
I love pho in the winter. It’s so warm and filing when it’s cold and rainy outside.
We have lots of pho places where I live in Southern California, but I’ve never tried making it at home. I’m glad you came up with this easy recipe so I can try it!
I’m glad you’ll try it!
Great Pictures – love the colors.
I’ve never tried pho but this sounds really good. Need to put this on my to do list.
I hadn’t heard of it until we moved to Seattle. But now it is my favorite dish
looks bright and colorful with veggies. Great that you made your own pho! Great idea.
Thanks! Color is key to making food look appealing.
I absolutely love pho and this one with prawns is just perfect. I want a bowl now. So hungry!
I always need extra protein. So this is an easy way to get it. Go make it!