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Shrimp Pho

 1 small peeled onion, quartered and slivered
 ½ tsp ground coriander or a handful fresh cilantro
 2 unpeeled shallots, halved
 6 garlic cloves, halved
 1 tbsp dried ginger
 2 cinnamon sticks
 2 star anise pods
 1 tsp cardamom
 2 tbsp toasted sesame oil
 8 cups clear vegetable stock
 2 tbsp fish sauce
 1 tbsp lime juice
 3 tsp Tamari or soy sauce
 2 tbsp hoisin sauce
 1 lb rice noodles
 2 cups broccoli crowns
 1 cup celery diced
 1 cup sliced mushroom caps
 1 cup bok choy
 3 carrots thinly sliced
 1 cup bean spouts
 1 lb cooked shrimp, tails off and deveined
 Mint or Thai Basil leaves
 lime wedges
 chili paste to taste

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