Spicy Shrimp Pho

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.

Spicy Shrimp Pho | chefsavvy.com

Pho Soup

There is nothing like a steaming bowl of soup on a cold day. Especially one that is loaded with shrimp and hot steaming spicy broth. Typically rice noodles are used in a traditional pho recipe. I substituted whole wheat thin spaghetti for the pho noodles. Instead of the typical aromatic spices I used cilantro and lime to bring out the lighter flavors of the shrimp. This Shrimp Po soup is warm and comforting. The star of this dish is the broth. So simple yet so flavorful.

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 or even chicken.

Pho | chefsavvy.com

I simplified this recipe to make it an easy 30 minute weeknight dinner. This soup is extremely simple to make. 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 noodles in the bottom of the bowl.

How to make Pho

To make this Spicy Shrimp Pho start by sautéing garlic, green onions and jalapeno in a large pot or dutch oven. Add in chicken broth, fish sauce and sesame oil. Bring to a simmer and toss in shrimp and mushrooms. Ladle on top of cooked pasta. Garnish with extra jalapeno slices, chopped cilantro and lime wedges.

Shrimp Pho | chefsavvy.com

Here are more soup recipes to enjoy!

Spicy Shrimp Pho

3.85 from 19 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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.


  • 4 ounces whole wheat thin spaghetti
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves minced
  • 1 tablespoon jalapeno minced
  • 2 tablespoons green onion sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms thinly sliced
  • 12 ounces large shrimp uncooked
  • 1/8 teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro chopped


  1. Cook spaghetti until aldente.
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.
Nutrition Facts
Spicy Shrimp Pho
Amount Per Serving
Calories 291 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 214mg71%
Sodium 889mg39%
Potassium 519mg15%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 70IU1%
Vitamin C 11mg13%
Calcium 152mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Soup
Cuisine: Vietnamese
Keyword: Easy Weeknight Dinner, shrimp, Shrimp Pho



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Comments - page 1/2

  • I ADORE shrimp, I cannot for the life of me remember the last time I had any though 🙁 I must change that with this recipe!

  • It is extra cold today, and this soup would really hit the spot for dinner tonight! Looks just delicious. I’ve never made Pho before, but sure do love it. Can’t wait to make this!

  • Love your creative twist on this! I absolutely must try it… sounds warm and inviting… perfect for this cold weather (even here in FL it’s cold). Thank you for sharing!

  • Rachael

    I just made this recipe, added a little powdered madras for an extra kick and used rice noodles – it was fantastic, thanks for sharing!

  • I used every ingredient except the minced jalapeños instead I used green chiles sliced with red crushed peppers. I also, added more pepper to my personal bowl for an extra spicy taste. But all in all this recipe was great especially when watching what you eat.,

  • Brenda Hill

    I just made this for dinner with your chicken potstickers, Everyone loved it. I had Lo Mein noodles on hand so I used them. Thanks so much for the recipes

  • Heather

    Doesnt say when to add the noodles after you cook them al dente?? In the middle of making this right now so that kind of sucks guess ill have to wing it

    • Hi Heather,

      So sorry about that! You are going to add the noodles to the bowls and pour the soup on top. I updated this in the recipe.

      Thank you!


  • TQ

    Sorry, I know this is your “take”, but this is not pho. Traditional pho most commonly uses beef broth (though if you have pho ga, it will have chicken broth), and never have I heard of my traditional dish containing shrimp. Also, effectively using spaghetti over rice noodles effective makes it NOT pho.

    Call it what it is: shrimp noodle soup.

    • Thao Hoang

      Pho can be made with shrimp but the base of it is cinnamon, anise, coriander seeds, clove, ginger and onion.

    • Dave

      STFU, she said her take. That doesn’t mean you leave a 1 star and criticize the recipe so bad. Don’t like it, move on. Simple. I’ve been to Vietnam and have had it made with shrimp so that part of you’re argument is worthless.

    • Vicki Harland

      What don’t you people understand that it is her twist on pho. Omg! Get over yourselves!!!!!!!

      • Vân

        These criticisms are valid. You wouldn’t make fettuccine alfredo and call it a twist on spaghetti. Even though both those dishes are noodles and sauce, they’re not the same dish.

        • Gypsy Queen

          EXACTLY! This is not Pho plain and simple. It sounds delicious but it is NOT Pho

  • Trung

    Looks good! I wouldn’t call it pho though if it doesn’t use the traditional noodles (banh pho) or traditional broth (nuoc pho).

  • Claire

    That’s not Phố. Your recipe may be delicious but this has NOTHING to do with Phố and should not be named as such.

  • Kathy Hong

    This looks delicious and simple! But I’d just like to point out, as others in the comment section have, that this isn’t remotely similar to phố. The term phố refers to the noodles used, so even a dish made with the same broth but different noodles shouldn’t be referred to as such. Also, the broth is a completely different take on the traditional way of making things. It’s like making a lettuce wrap and calling it tacos. Though there are similarities, it’s really not the same thing.

    I’d also like to explain that the reason why people are annoyed with the incorrect labeling of this dish is because it generalizes Vietnamese cuisine, taking away from all the greatness that it is and turning it into something it isn’t. Vietnamese cuisine isn’t just phố! I suggest you explore Vietnamese culture more, and you’ll be surprised by the different flavors and dishes you’ll find. We have many noodle dishes similar to what you made that aren’t phố that I think you’d really enjoy (ex: mì tôm).

  • Paulina

    This sounds like a wonderful noodle soup.

    Please take the advice and rethink next time you name any of your recipes. The ignorance is in the lack of respect for the original, considering it absolutely does not resemble it in any way. A “twist” would be altering it slightly. This, was a completely different soup all together. I love fusion food, but even fusion recipes leave a respectable amount of culture left in their dishes.

    Cheers & happy eating.

  • Sue

    Used glass noodles. Used two Thai chili’s . Used a pound of shrimp. Added more mushrooms and cilantro than called for. Will add more shrimp and other items. Will add one more Thai chili. Everything turned out wonderful.

  • Paula Tate

    Looks delicious recipe easy to follow…definetly going to try it thanks.

  • Jaynie Cox

    I had rice noodles and used them instead. The only correction I made was when adding the prawns/large shrimp, I only cooked them in the broth not more than a minute. My experience is when you have fresh prawns tho they may be larger in size they cook very quickly. I have been amazed at how much carryover cooking is done in these little ‘critters’
    Talk about learning the hard way ?.

  • Trang Vu

    You have ventured so far from an actual pho recipe that this noodle dish cannot be called a pho dish. I would not call it a twist, since it is a completely different dish altogether; none of the familiar ingredients and spices of a pho dish were used. It is an offense to us Vietnamese people that you called this dish Pho. Please change the name to something like Shrimp Spaghetti Noodle Soup That Thinks It’s A Pho

    • GG

      Everyone should stop being so critical and enjoy it for what it is. I don’t care what you choose to call it, it is a very tasty dish. Jesus, people, play nice!

  • GG

    I am a pho lover and thought this was a lovely rendition. I added Chinese 5 Spice to the broth and shredded carrots over top once in the bowl as a garnish with Thai basil and bean sprouts. Making it again this weekend. Don’t listen to the others, it delish, call it what you like ?