Best 5 Shortcut Shrimp Pho Recipes

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Craving a wholesome and comforting bowl of Vietnamese shrimp pho but short on time? Look no further! This article will guide you through the art of creating a delectable shortcut shrimp pho that captures the essence of this classic dish while accommodating your busy lifestyle. With a few clever ingredient swaps and streamlined steps, you'll have a steaming bowl of flavorful pho on the table in no time.

Check out the recipes below so you can choose the best recipe for yourself!

PHO



Pho image

My family always uses this pho recipe. I've added a few modern cooking techniques to build upon its already full-bodied flavor. The stock can be made ahead to save time on the day you'd like to serve it. -Terry Nguyen, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 21

3 pounds oxtails
4 ounces gingerroot, peel on and slightly crushed
3 large sweet onions, halved
2 tablespoons whole white peppercorns
2 tablespoons whole allspice
2 tablespoons whole juniper berries
2 tablespoons coriander seeds
5 whole star anise
2 cinnamon sticks (3 inches)
2 bay leaves
5 tablespoons fish sauce
2 tablespoons soy sauce
2 tbsp sugar
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1 teaspoon dried oregano
3 tablespoons fish sauce
3 teaspoons grated lime zest (about 2 limes)
1/4 cup Sriracha chili sauce
1/2 cup canola oil
1 package (14 ounces) thick rice noodles (banh pho)
Optional garnishes: Thinly sliced green onions, sliced red onion, lime wedges, chopped cilantro, fried sage leaves, hoisin sauce, sriracha chili sauce and basil oil

Steps:

  • In a stockpot, cover oxtails with 3 quarts water. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15 minutes. Meanwhile, arrange onions and ginger on a baking sheet. Broil 4 in. from the heat until charred, 5-8 minutes, turning once. Peel off and discard charred skin from onion and ginger. In a dry skillet over medium heat, cook and stir spices until fragrant, 3-5 minutes. Drain and discard water from oxtails; return oxtails to clean pan. Cover with 3 quarts water. Stir in onions, ginger, toasted spices, fish sauce, sugar, soy sauce and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 6 hours. While cooking, add water to keep oxtails covered with water. Remove oxtails and set aside until cool enough to handle. Remove and discard bones. Set beef aside for soup or save for another use. Strain stock through a cheesecloth-lined colander, discarding solids. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months., For the shrimp, in a shallow dish, combine oil, fish sauce, sriracha, lime zest and oregano. Add shrimp and stir to coat. Cover and refrigerate 45 minutes. Preheat oven to 375°. Drain and discard marinade. Arrange shrimp on a 15x10x1-in. baking sheet. Bake until shrimp turn pink, 8-10 minutes. Meanwhile, prepare noodles according to package directions. Drain and rinse with cold water. In a large saucepan, bring stock to a boil. If desired, season stock with additional fish sauce, salt and pepper. To serve, add noodles and, if desired, beef to serving bowls. Cover with stock. Arrange shrimp and garnishes as desired.

Nutrition Facts : Calories 226 calories, Fat 4g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 1036mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

BEEF PHO



Beef Pho image

Provided by Food Network Kitchen

Time 2h15m

Yield 6 servings

Number Of Ingredients 18

2 beef shanks with meat on them (about 2 1/4 pounds total)
3 large yellow onions, halved
1 6-inch piece ginger, halved lengthwise
1 head garlic, halved crosswise
2 tablespoons vegetable oil
Kosher salt
2 cinnamon sticks
4 star anise pods
3 tablespoons black peppercorns
3 quarts low-sodium beef broth
1/3 cup fish sauce
1 pound flat rice noodles
8 ounces deli-sliced roast beef, torn into pieces
4 cups bean sprouts
1 large bunch Thai basil or mint, leaves torn
2 jalapeno peppers (red and/or green), thinly sliced
1 large red onion, thinly sliced
Hoisin sauce and/or Sriracha (Asian chile sauce), for serving

Steps:

  • Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
  • Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
  • Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
  • Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
  • Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.

SHRIMP PHO



Shrimp Pho image

This is as close as I've ever gotten to real Vietnamese pho with shrimp. Super yummy.

Provided by Mindy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h30m

Yield 6

Number Of Ingredients 22

4 cups chicken stock
4 cups vegetable broth
3 large shallots, sliced
3 tablespoons low-sodium soy sauce
3 tablespoons fish sauce
1 tablespoon ground ginger
1 tablespoon rice vinegar
1 tablespoon brown sugar
5 cloves garlic, peeled and crushed
1 teaspoon ground black pepper
1 cinnamon stick
2 star anise
1 (8 ounce) package dried rice noodles
½ pound raw shrimp
1 tablespoon low-sodium soy sauce, or to taste
1 clove garlic, or to taste
2 cups bean sprouts
4 green onions, sliced
1 cup fresh basil leaves
¼ cup chopped cilantro
2 sprigs fresh mint, or more to taste
2 limes, cut into wedges, or to taste

Steps:

  • Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
  • Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
  • While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
  • Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 50.8 g, Cholesterol 61.6 mg, Fat 1.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 0.2 g, Sodium 2127.6 mg, Sugar 8.1 g

JESSICA'S SHORTCUT PHO



Jessica's Shortcut Pho image

My friend Jessica has for years taunted me with her recipe for 'shortcut pho,' so called because of her love for cheap ingredients. A proper pho takes days to make, mostly because of the traditional French approach to making beef stock.

Provided by Rob McMillin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

2 quarts beef stock
1 quart chicken stock
¼ cup lime juice
1 medium onion, sliced
½ bunch cilantro, stems discarded
1 cup chopped fresh basil
2 ounces lemongrass paste
½ teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon ground ginger
1 pinch ground white pepper, or to taste
1 pound T-bone steak, sliced lengthwise into 1 1/2-inch strips
1 pound shelled shrimp
1 pound dried rice noodles
1 pound bean sprouts, or to taste
salt to taste

Steps:

  • Combine beef stock, chicken stock, lime juice, onion, cilantro, basil, lemongrass paste, red pepper flakes, cumin, garam masala, ginger, and white pepper in a stockpot. Add steak and shrimp; simmer for 45 minutes to 1 hour.
  • While soup is cooking, prepare noodles about 30 minutes into the process. Bring a separate pot of water to a boil and add noodles. Boil until tender yet firm to the bite, about 6 minutes. Drain, rinse, and add to the soup. Stir in bean sprouts and season with salt.

Nutrition Facts : Calories 493.2 calories, Carbohydrate 59.1 g, Cholesterol 121.8 mg, Fat 13.5 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 693.9 mg, Sugar 6.3 g

FAUX CHICKEN AND SHRIMP PHO



Faux Chicken and Shrimp Pho image

This is my quick version of chicken pho, which is a fragrant, hearty Vietnamese inspired soup that can be eaten any time of the year. The broth is made fragrant with spices, ginger, garlic and veggies, which you can choose to keep, or toss. The spices/ginger/garlic can be contained in cheesecloth, or a tea infuser. This can be made low carb by omitting the noodles.

Provided by MNLisaB

Categories     Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

10 cups chicken broth
1 onion, thinly sliced
1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
2 tablespoons nam pla (fish sauce)
3 cloves garlic, halved
2 star anise
10 whole cloves
1 large boneless chicken breast, trimmed
8 ounces fresh bean sprouts
12 baby carrots, sliced in thirds
8 ounces cellophane noodles or 8 ounces bean thread noodles, pre cut
3 green onions, sliced
1/2 lb shrimp, cleaned and shelled
lime wedge
1/2 cup cilantro leaf
1/2 cup fresh mint leaves

Steps:

  • Bring large pot of water to boil, then remove from heat.
  • Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
  • Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
  • In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
  • Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
  • Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
  • Remove the cheesecloth or tea infuser, discard ingredients inside.
  • Add bean sprouts and shrimp and simmer for about 5 more minutes.
  • Ladle the soup into the large serving bowl with the noodles.
  • Add the green onions, cilantro and mint leaves to the serving bowl.
  • Serve with fresh lime wedges.

Nutrition Facts : Calories 316.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 63.1, Sodium 1979, Carbohydrate 44.9, Fiber 3.5, Sugar 5.1, Protein 20.9

Tips:

  • For a quicker version, use store-bought shrimp broth or chicken broth instead of making your own.
  • If you don't have any rice noodles, you can use ramen noodles or any other type of noodles that you like.
  • Add more vegetables to your pho, such as broccoli, carrots, or bok choy.
  • For a spicier pho, add some Sriracha or chili sauce.
  • Garnish your pho with fresh herbs, such as cilantro, basil, or mint.

Conclusion:

This shortcut shrimp pho recipe is a quick and easy way to enjoy this delicious Vietnamese soup. With its simple ingredients and flavorful broth, this pho is sure to become a favorite. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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