Quick Shrimp Pho with Vegetables

If you’re craving something warm, flavorful, and nutritious, look no further than this Quick Shrimp Pho with Vegetables. This delightful dish combines the aromatic essence of traditional pho with the freshness of shrimp and veggies, offering a satisfying meal that can be prepared in no time. Imagine slurping noodles in a savory broth, topped with vibrant herbs and fresh garnishes. It’s like a warm hug in a bowl!

What Makes This Recipe Special

This Quick Shrimp Pho with Vegetables stands out for several reasons. First, it’s incredibly quick to prepare, making it perfect for busy weeknights. The use of large shrimp ensures a satisfying protein boost, while the combination of aromatic spices like star anise and cinnamon adds depth to the broth. Moreover, it’s customizable with your favorite vegetables and garnishes, allowing you to make it your own. Whether you’re looking for a light meal or a hearty dish, this pho has you covered!

What’s in the Bowl

• 1 pound large shrimp: Sweet and succulent, these shrimp cook quickly and add a delightful texture.
• 1 quart vegetable or chicken broth: The base of the soup, providing rich flavor. Choose vegetable broth for a lighter option.
• 1 Tbsp fish sauce: A key ingredient in pho that adds umami and depth.
• 1 Tbsp soy sauce: Enhances the savory flavor of the broth.
• 1 cinnamon stick: Adds warmth and complexity to the dish.
• 1 star anise pod: Infuses the broth with a unique, aromatic sweetness.
• 1-inch piece ginger, sliced: Fresh ginger gives the pho a zingy kick.
• 8 oz white mushrooms, halved: Adds earthiness and a nice bite.
• 1 bunch cilantro: Fresh cilantro brightens up the flavors of the broth.
• Salt to taste: Enhances all the flavors in the soup.
• 6 ounces thin rice noodles: The star of the dish, perfect for slurping!
• 3 cups cauliflower or broccoli, from 1 small head: Choose your favorite for added nutrition and crunch.

Gear Up: What to Grab

• Large pot: For simmering the broth and cooking the noodles.
• Cutting board and knife: For slicing your veggies and ginger.
• Measuring spoons: To ensure accurate measurements of sauces and spices.
• Strainer: For rinsing the rice noodles before adding them to the broth.
• Serving bowls: For presenting your beautiful pho.

Quick Shrimp Pho with Vegetables in Steps

Step 1: Prepare the Broth

In a large pot, combine the vegetable or chicken broth, fish sauce, soy sauce, cinnamon stick, star anise pod, and sliced ginger. Bring the mixture to a gentle simmer over medium heat. This will allow the flavors to meld beautifully.

Step 2: Add the Mushrooms and Vegetables

Once the broth is simmering, add the halved white mushrooms and your choice of cauliflower or broccoli. Let these simmer for about 5-7 minutes until they are tender yet still crisp.

Step 3: Cook the Rice Noodles

While the vegetables are cooking, prepare the thin rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5-10 minutes until they are soft. Drain and set aside.

Step 4: Add the Shrimp

Next, add the large shrimp to the pot and cook for an additional 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become tough.

Step 5: Season and Serve

Taste the broth and adjust the seasoning with salt as needed. Remove the cinnamon stick and star anise pod before serving. In each bowl, place a portion of the rice noodles, ladle the hot broth with shrimp and vegetables over the top, and garnish with fresh cilantro and your choice of toppings.

Season-by-Season Upgrades

• Spring: Add fresh snap peas or asparagus for a seasonal crunch.
• Summer: Incorporate fresh corn or zucchini for a refreshing twist.
• Autumn: Use roasted pumpkin or butternut squash for a cozy flavor.
• Winter: Add kale or spinach for a hearty, nutrient-dense addition.

What Not to Do

• Don’t overcook the shrimp; they should be just pink and firm.
• Avoid adding too much salt initially; you can always adjust at the end.
• Don’t skip the aromatics like ginger and star anise; they’re essential for authentic flavor.
• Do not let the broth boil vigorously after adding the shrimp to prevent toughening them.

Refrigerate, Freeze, Reheat

This Quick Shrimp Pho with Vegetables is best enjoyed fresh, but if you have leftovers, here’s how to handle them:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Broth and cooked shrimp can be frozen separately for up to 2 months. Noodles and vegetables do not freeze well.
• Reheat: Gently reheat the broth and add fresh noodles and shrimp to serve.

Handy Q&A

Can I use frozen shrimp for this recipe?

Yes! Just ensure you thaw them completely before adding them to the broth.

What if I don’t have star anise?

If you can’t find star anise, you can omit it or use a pinch of five-spice powder as a substitute for a similar flavor profile.

Can I make this pho vegetarian?

Absolutely! Substitute the shrimp with tofu and use vegetable broth while keeping the other ingredients the same for a delicious vegetarian version.

How can I make this spicier?

Add sliced jalapeños directly to the broth while cooking or use sriracha and chili oil as garnishes when serving.

What to Make After This

• Easy Chicken Pho – A classic twist on the traditional recipe.
• Vegetable Pad Thai – Another noodle dish loaded with fresh veggies.
• Thai Coconut Soup – A creamy and aromatic soup that’s perfect for any occasion.
• Spicy Shrimp Tacos – A different way to enjoy shrimp in a quick meal.

Ready, Set, Cook

Now that you have all the tips and tricks for making this Quick Shrimp Pho with Vegetables, it’s time to roll up your sleeves and get cooking! This recipe is not just about the ingredients; it’s about the love and care you put into every bowl. The fragrant aroma of the simmering broth, the vibrant colors of the fresh vegetables, and the satisfying texture of the shrimp create a meal that is wholesome and comforting. So gather your ingredients, follow the steps, and enjoy a delightful bowl of pho that will warm your heart and satisfy your taste buds. Happy cooking!