Shrimp Pho

Shrimp Pho

Warm and comforting, this Shrimp Pho is our take on the classic Vietnamese soup.

Shrimp Pho
Serves 6
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  1. 12 cups water
  2. 2 cups chicken broth
  3. Shells from 3 pounds large peeled shrimp
  4. ½ bunch fresh cilantro, roughly chopped
  5. 1½ cups chopped yellow onion
  6. 1⅓ cups chopped green bell pepper
  7. 4 cloves garlic, minced
  8. 3 tablespoons fish sauce
  9. 2 tablespoons fresh lime juice
  10. 2 tablespoons soy sauce
  11. 1 tablespoon minced fresh ginger
  12. 1 teaspoon chile-garlic sauce (Sriracha)
  13. ½ teaspoon ground coriander
  14. 1½ pounds peeled and deveined large fresh shrimp
  15. 1 (8-ounce) package rice noodles
  16. 1 to 2 jalapeño peppers, sliced
  17. 2 limes, cut into wedges
  18. ½ cup Thai basil leaves
  1. In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)
  2. In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.
  3. Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.
Louisiana Cookin


  1. Pho, No matter what you make it from is very heart and body warming. This is a good recipe.

    Try your creative instincts and make beef pho as another dish to enjoy.


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