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Quick Shrimp Pho with Vegetables

This Quick Shrimp Pho with Vegetables is a warm, flavorful hug in a bowl, ready in no time!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Pho:

  • 1 pound large shrimp  
  • 1 quart vegetable or chicken broth choose vegetable broth for a lighter option
  • 1 Tbsp fish sauce  
  • 1 Tbsp soy sauce  
  • 1 stick cinnamon adds warmth and complexity
  • 1 pod star anise infuses the broth with aromatic sweetness
  • 1 inch ginger sliced
  • 8 oz white mushrooms halved
  • 1 bunch cilantro fresh
  • to taste salt enhances flavors
  • 6 oz thin rice noodles the star of the dish
  • 3 cups cauliflower or broccoli from 1 small head

Instructions

Instructions

  • In a large pot, combine the vegetable or chicken broth, fish sauce, soy sauce, cinnamon stick, star anise pod, and sliced ginger. Bring to a gentle simmer over medium heat.
  • Add the halved white mushrooms and your choice of cauliflower or broccoli to the simmering broth. Let them cook for about 5-7 minutes until tender yet crisp.
  • Prepare the thin rice noodles according to package instructions, typically soaking them in hot water for 5-10 minutes until soft. Drain and set aside.
  • Add the large shrimp to the pot and cook for an additional 3-4 minutes until they turn pink and opaque. Do not overcook.
  • Taste the broth and adjust seasoning with salt as needed. Remove the cinnamon stick and star anise pod before serving. In each bowl, place a portion of rice noodles, ladle the broth with shrimp and vegetables, and garnish with fresh cilantro.

Equipment

  • Large Pot
  • Cutting board and knife
  • Measuring Spoons
  • Strainer
  • Serving bowls

Notes

  • For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
  • Fresh herbs like basil and mint make excellent garnishes.
  • Store leftovers in an airtight container for up to 3 days.