Shrimp Pho with Vegetables This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.Shrimp Pho with VegetablesGuys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to using store-bought broth here.To get restaurant-quality pho, in a fraction of the time the broth simmers with aromatics and sauces before adding the shrimp and veggies.

Other than the noodles, this pho is a one-pot meal.For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Bahn Mi Rice Bowls.What is shrimp pho?Shrimp pho, pronounced “fuh,” is a traditional Vietnamese soup consisting of shrimp and vegetables in an aromatic broth served over rice noodles and topped with a variety of garnishes.It’s typically eaten with chopsticks and a big soup spoon but use whatever you have.The stock is absolutely delish, you’re going to have to trust me here! Don’t leave anything out.

For my shortcut stock, I use the following ingredients to flavor the stock:Fish sauceSoy sauceCinnamon stickStar anise podSliced gingerShrimp shells (If you use already-peeled shrimp, don’t worry about adding shells to the broth.)How do you cook dried rice noodles for pho?Rice noodles are very easy to find in the Asian section of any supermarket, and they cook super fast.You simply soak them in hot water

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