Making Shrimp Pho at home is a lot easier to make than you think! This recipe is ready in under 30 minutes and features flavorful spiced broth, steamed shrimp, bok choy, rice noodles and fresh cilantro!

Love soup? Then you must try my Instant Pot Chicken Noodle Soup and Slow Cooker Turkey Chili!

overhead shot of shrimp pho in white bowl with chopsticks

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!

    Easy Shrimp Pho

    There is nothing like a steaming bowl of soup on a cold day, especially one that is loaded with shrimp and a flavorful broth.

    I simplified this shrimp pho recipe to make it in 30 minute for an easy weeknight dinner. This soup is extremely simple to make. (And it looks a lot more intimidating than it is!)

    Typically Pho is made at the table with the ingredients placed on top of the broth. I like to make mine up ahead of time, and place the cooked noodles in the bottom of the bowl.

    This homemade Shrimp Pho soup is warm and comforting, light yet filling. Best of all, it’s simple and flavorful!

    bowl of shrimp pho

    HOW TO PRONOUNCE “PHO”

    Pho (pronounced “fuh”) is a traditional Vietnamese soup made of noodles, thinly sliced beef, and beef stock. I made a twist on the original and used chicken broth and shrimp instead of beef.

    Pho can be made a number of different ways. Feel free to try this with beef, tofu, chicken, or pork!

    shrimp, bok choy and broth in white bowl

    Ingredients

    You only need a few pantry staples and some fresh produce to make your own Vietnamese-style shrimp pho at home!

    • Rice Noodles: You can use either thin or wide rice noodles. If you can’t find them at your local grocery store you can always use spaghetti instead.
    • Neutral cooking oil: I used canola oil to bloom the spices and saute the ginger and garlic.
    • Spices: I add both star anise and a cinnamon sticks and bloom them in oil to enhance the flavor of the spices.
    • Ginger: Minced ginger is sautéed along with the garlic. I
    • Garlic Cloves: I used 4 cloves of garlic! Feel free to use more or less depending on your taste!
    • Jalapeño: I slice up 1 whole jalapeño and add half of it to the broth and reserve the other half for garnish! Feel free to use more to amp up the spice level.
    • Chicken Broth: Make your own, or opt for low-sodium so you can better control the amount of salt and savory flavors of the soup.
    • Fish Sauce: These pack in a ton of flavor in small amounts, be careful not to overdo it.
    • Soy sauce: I like to use low sodium soy sauce since the fish sauce and the chicken broth can be a bit salty.
    • Bok choy: I use 2-3 heads of chopped up bok choy. You could use whatever veggies you have on hand mushrooms and bean sprouts would also be good in this!
    • Lemon Grass: I used 1 stalk of lemon grass in the broth. You could also use the lemon grass paste as well.
    • Shrimp: Save your shrimp shells! For extra flavor I like to simmer the shrimp shells in the broth. If have deshelled shrimp you can skip this step!
    • Lime Juice and Cilantro: These serve as garnishes and really compliment the shrimp and light broth.

    How to make Shrimp Pho

    • Cook rice noodles according to package instructions. Drain and set aside.
    • Add oil to a large pot over medium high heat. Add the star anise and cinnamon stick to a large pot. Toast the spices for 2 minutes or until they start to become fragrant.
    blooming spices in white cast iron pot
    • Stir in the ginger and garlic and saute for 2 minutes or until the garlic starts to brown slightly.
    • Pour in chicken stock, fish sauce, soy sauce, lemongrass, half of the sliced jalapeno and the shrimp shells (if using).Bring to a simmer and cook for 10-15 minutes to allow the flavor to develop.
    simmering seafood broth in cast iron pot
    • Strain out the spices and the shells using a metal sieve.
    • Place the pot back on the stock and stir in the bok choy and shrimp.Cook for about 2 minutes or until the shrimp turns a light pink and plumps up.
    cooking shrimp and bok choy in broth
    • Take off of the heat and stir in the ime juice, and cilantro.
    • Divide the noodles among the 4 bowls and pour the soup on top.
    scooping some rice noodles out of bowl of shrimp pho

    More Soup Recipes To Try

    Spicy Shrimp Pho

    3.70 from 20 votes
    Rate Print
    This Spicy Shrimp Pho is a twist on the traditional Vietnamese soup made with hot steaming chicken broth, shrimp, cilantro and fresh squeezed lime juice.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Ingredients 

    • 8 ounces rice noodles, uncooked
    • 1 tbsp oil
    • 3 star anise
    • 1 cinnamon stick
    • 1 tsp ginger, minced
    • 4 cloves garlic, minced
    • 6 cups low sodium chicken broth
    • 1 tbsp fish sauce
    • 1 tbsp low sodium soy sauce
    • 1 stalks lemon grass
    • 1 jalapeno, sliced and divided
    • 12 ounces large shrimp, peeled and deveined (save the shells!)
    • 2-3 leaves bok choy, chopped
    • 2 tbsp lime juice
    • 2 tbsp cilantro, plus more for serving, chopped

    Optional

    • 1 cup button mushrooms, thinly sliced

    Instructions 

    • Cook rice noodles according to package instructions. Drain and set aside.
    • Add oil to a large pot over medium high heat.
      Add the star anise and cinnamon stick to a large pot. Toast the spices for 2 minutes or until they start to become fragrant.
    • Stir in the ginger and garlic and saute for 2 minutes or until the garlic starts to brown slightly.
    • Pour in chicken stock, fish sauce, soy sauce, lemongrass, half of the sliced jalapeno and the shrimp shells (if using).
      Bring to a simmer and cook for 10-15 minutes to allow the flavor to develop.
    • Strain out the spices and the shells using a metal sieve.
    • Place the pot back on the stock and stir in the bok choy and shrimp.
      Cook for about 2 minutes or until the shrimp turns a light pink and plumps up.
    • Take off of the heat and stir in the ime juice, and cilantro.
    • Divide the noodles among the 4 bowls and pour the soup on top.
    • Garnish with more cilantro and the remaining jalapeno if desired. Enjoy!

    Nutrition Information

    Calories: 384kcalCarbohydrates: 58gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 107mgSodium: 1195mgPotassium: 640mgFiber: 2gSugar: 2gVitamin A: 527IUVitamin C: 11mgCalcium: 107mgIron: 3mg

    Did you make this?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a review Follow Chef Savvy