An authentic and delicious Vietnamese dish you can make at home!
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For lovers of Asian cuisine, it doesn’t get much better than a bowl of phở. If you’re ever lucky enough to visit Vietnam, you’re likely to find it on the menu of many restaurants and street vendors. It’s also something that people in Vietnam make at home to serve to their families. If they can do it, there’s no reason you can’t cook it at home for your family, too. Despite having a long list of ingredients, phở is relatively easy to put together. If you decide to add shrimp to the soup as we have in this recipe, that makes the phở even better.
Why have so many people grown to love phở? It’s probably because it’s packed with flavor. It mixes a variety of herbs and spices together, making it one of the most aromatic soups you’ll ever prepare. It’s one of the best examples of a soup that brings a wide range of flavors together and allows them to mix and mingle in the pot. Yet, because shrimp phở isn’t that complicated to make, it’s a soup you can prepare again and again.
Of course, if you like phở but aren’t a fan of shrimp, you can also try our Chicken Phở recipe. Or, for a completely different take on this Vietnamese dish, take a look at these Phở Slow Cooker Pulled Pork Sandwiches.
Is Shrimp phở Healthy?
There are several nutrient-rich ingredients in shrimp phở, most notably bok choy and green onions. Many of the herbs and spices in the soup also have health benefits, while the shrimp can be a good source of protein. In total, the soup provides a high dose of vitamin A, as well as calcium and vitamin C while only containing 5 grams of fat per serving. The only downside of shrimp phở is that it contains a lot of sodium, so try to use low-sodium vegetable broth and low-sodium soy sauce.
Taste and Adjust…
With a soup like shrimp phở, it’s possible to make little adjustments to the taste by playing around with spices. If there are certain herbs in the recipe that you don’t like, feel free to omit them and replace them with spices that you prefer. Just try not to stray too far from the recipe and avoid taking out more than one or two herbs. Even after the soup is ready to serve, you can still mix in a few spices to alter the taste. For some people, this just means adding a little salt and pepper. For others, adding pepper flakes or jalapeños can help to give the soup even more of a kick.
INGREDIENTS
- 8 oz rice noodles
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons minced ginger
- 1 tablespoon low-sodium soy sauce
- 8 cups vegetable broth
- 2 tablespoons lime juice
- 1 lb raw shrimp, peeled and deveined
- 2 cups chopped bok choy
- Thinly sliced green onions, for garnish
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
INSTRUCTIONS
Noodles
Prepare rice noodles as directed.
Simmer
Cook ginger, add broth and seasonings.
Cook
Add shrimp and bok choy, and cook until done.
Serve
Assemble bowls, garnish, and enjoy.
Devour!
FAQs & Tips
To make shrimp phở ahead of time, prepare the broth separately but wait until you’re ready to serve until cooking the noodles and shrimp. Once the soup has been fully cooked, place leftovers in an airtight container. They should stay good in the fridge for up to 3 or 4 days.
The choice is up to you based on how you’re most comfortable eating it. Some people use a combination of both, holding a spoon in their left hand and chopsticks in their right hand.
Serving Suggestions
There are many side dishes that complement shrimp phở, although we tend to lean toward vegetables. For instance, Cauliflower Rice Stir-Fry or Broccoli Stir-Fry are both excellent to have with a bowl of phở. Naturally, Vegetable Fried Rice is also a common side dish, as is Baked Tofu. Finally, if you’re cooking phở, you may also want to try cooking Air Fryer Egg Rolls or perhaps an Egg Roll in a Bowl.
For more noodle-based recipes, take a look at this Vegan Coconut Sweet Potato Curry with Noodles, this Rainbow Peanut Noodle Pasta Bake or perhaps this Vegan Mac and Cheese with Butternut Squash Noodles.
Ingredients
- 8 oz rice noodles
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons minced ginger
- 1 tablespoon low-sodium soy sauce
- 8 cups vegetable broth
- 2 tablespoons lime juice
- 1 lb raw shrimp peeled and deveined
- 2 cups chopped bok choy
- Thinly sliced green onions for garnish
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Prepare the rice noodles according to the package instructions, then drain and set aside.
- In a large pot, heat olive oil over medium heat. Add minced ginger and cook for about 1 minute until fragrant.
- Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce, ground coriander, ground cloves, and cracked black pepper.
- Add the shrimp and bok choy to the pot and simmer until the shrimp are pink and cooked through, about 3-4 minutes.
- Stir in the lime juice, then taste and adjust seasoning if necessary.
- To serve, divide the cooked rice noodles among bowls and ladle the hot shrimp and broth over them.
- Garnish with sliced green onions, fresh cilantro leaves, and lime wedges.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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