Spicy Shrimp Pho Recipe

If there is one dish that can truly transport you with its aroma, it’s a big, steaming bowl of pho. Today, I’m bringing you a seriously luscious and vibrant take on the classic: Spicy Shrimp Pho. This recipe ditches the long simmer time without sacrificing any of that complex, savory depth we all crave. It’s got a beautiful heat from the chili, a savory depth from the broth and fish sauce, and plump, perfectly cooked shrimp. Trust me, you are going to love this cozy, flavor-packed bowl—it’s a total game-changer for a weeknight!

Why You’ll Love This Recipe

• Speedy Comfort: We’re taking the cozy, layered flavors of traditional pho and making it achievable in just about 30 minutes. No all-day simmering needed!
• Packed with Flavor: The foundation of sautéed aromatics (ginger, garlic, chili) combined with fish sauce and broth creates a rich, complex, and irresistible base that will warm your soul.
• Light and Luscious: Shrimp cooks in a flash and adds a light, sweet, and succulent protein that pairs beautifully with the slurpy rice noodles and fresh herbs.
• Customizable Heat: You are the boss of your spice! You can dial the chili paste up or down to make this bowl exactly as fiery as you like.

Ingredients

All you need for this Spicy Shrimp Pho Recipe, and 30 minutes! Yes, it’s that easy. But first, gather up these essential components:

• Vegetable Oil: Used to sauté the aromatics and build the flavor foundation of the broth.
• Onion, Garlic, Ginger, and Red Chili: These are your flavor powerhouses! Sautéing them releases their beautiful fragrance and creates the authentic, warm base for your pho broth.
• Seafood or Vegetable Broth: The liquid backbone of the soup; seafood broth adds an extra layer of briny depth that complements the shrimp.
• Soy Sauce: Adds a salty, savory layer of umami.
• Fish Sauce: This is non-negotiable! It gives your broth that signature, deep Vietnamese flavor (don’t worry, the fishy smell cooks out!).
• Chili Paste or Sriracha: Brings the ‘spicy’ to the Spicy Shrimp Pho, giving it a quick, clean kick of heat.
• Rice Noodles: The traditional noodle for pho, these are quick-cooking and perfect for slurping up all that amazing broth.
• Large Shrimp: Our protein star! They cook quickly in the hot broth and turn beautifully pink when ready. Remember to peel and devein them first.
• Bean Sprouts, Cilantro, Basil, Lime, and Green Onions: These fresh herbs and garnishes are the key to a great pho! They add brightness, crunch, and a burst of fresh, cooling flavor to contrast the heat.
• Salt and Pepper: For seasoning the broth at the end, ensuring the final flavor is perfectly balanced.

Note: The ingredients with exact measurements, along with the detailed Prep Time, Cooking Time, Total Time, Kcal, and Servings, will be right under this article in the recipe card.

How to Make the Spicy Shrimp Pho

Making this incredible pho is surprisingly simple. Just follow these steps, and you’ll be slurping up pure comfort in no time!

Step 1: Build the Broth Base

In a large pot, heat the vegetable oil over medium heat. Add your sliced onion, minced garlic, sliced ginger, and red chili. Sauté this beautiful blend for 3-4 minutes until everything is fragrant and your kitchen smells amazing. This step is crucial for flavor!

Step 2: Simmer the Broth

Pour in the broth, then stir in the soy sauce, fish sauce, and chili paste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a quick 10 minutes. This short simmer allows those key flavors to truly marry and deepen.

Step 3: Prep the Noodles

While the broth simmers, get your rice noodles ready. Cook them according to the package instructions (usually just a few minutes in hot water), then drain them and set them aside.

Step 4: Cook the Shrimp

Add your peeled and deveined shrimp to the simmering broth. Cook them for a quick 3-4 minutes. Keep an eye on them; they are done as soon as they turn pink and opaque. Season the broth with salt and pepper to your taste.

Step 5: Assemble and Serve

Divide the cooked noodles among four large bowls. Ladle the hot broth and the perfectly cooked shrimp over the noodles. Top each bowl generously with bean sprouts, cilantro, basil, sliced green onions, and a lime wedge. Serve it up piping hot!

Pro Tips for Making the Recipe

• Broth is Everything: While vegetable broth works, a seafood broth (often found frozen or in cartons) truly elevates the flavor to another level, complementing the shrimp beautifully.
• Don’t Overcook the Shrimp: Shrimp cooks fast! The moment they curl into a ‘C’ shape and turn fully pink, they are ready. Overcooked shrimp will be tough.
• Taste and Adjust: Before serving, taste the broth! If it needs more saltiness, add more soy or fish sauce. If it needs a bigger kick, stir in a little more chili paste.
• Warm Your Bowls: For the best experience, fill your serving bowls with hot water for a minute before adding the noodles and broth. This keeps your pho warmer for longer!

How to Serve

This Spicy Shrimp Pho is a meal in itself, but the joy of pho comes from the fresh toppings!

• The Fresh Toppings: Always serve with the fresh herbs (cilantro and basil) and bean sprouts for crunch. The lime wedge is essential—a quick squeeze brightens the entire bowl!
• Extra Sauce: Serve with extra sriracha or hoisin sauce on the side so guests can customize their dipping and spice level.
• Side Dish: While optional, a simple side of crispy vegetable spring rolls or fresh Vietnamese summer rolls makes the perfect pairing.

Make Ahead and Storage

Storing Leftovers

Store the leftover broth and shrimp in one airtight container and the cooked noodles separately in another. They will keep well in the refrigerator for up to 3 days. Storing the noodles separately prevents them from getting soggy.

Freezing

It is not recommended to freeze assembled pho. The rice noodles will break down and the shrimp and fresh herbs will become rubbery or wilted. The broth can be frozen solo for up to 3 months. Thaw it overnight and then proceed with steps 4-8.

Reheating

Gently reheat the broth and shrimp on the stovetop until simmering. Add a fresh handful of noodles and cook for 1-2 minutes until they soften, then garnish with fresh toppings as usual.

FAQs

What makes this recipe a ‘quick’ pho?

This recipe is considered a quick version because traditional Vietnamese pho broth is simmered for many hours—often 6 to 10 hours—to fully extract flavor from beef bones and spices. Our recipe uses a flavorful seafood or vegetable broth base and relies on a quick sauté of aromatics (ginger, garlic, chili) and savory condiments (fish sauce, soy sauce) to create a rich and complex flavor profile in under 30 minutes, making it perfect for a weeknight!

Can I use dried spices instead of fresh ginger and chili?

While you can substitute dried spices, we highly recommend sticking with the fresh aromatics (ginger and chili) as they are key to achieving the bright, clean, and authentic flavor profile of pho. Fresh ingredients release essential oils and volatile compounds when sautéed that simply can’t be replicated by their dried counterparts. If you must substitute, use about half a teaspoon of ground ginger and a small pinch of cayenne pepper, but remember the flavor won’t be quite as vibrant!

What is the best way to cook the rice noodles so they don’t get sticky?

The best trick for perfectly cooked, non-sticky rice noodles is to follow the package instructions precisely, but always rinse them immediately after draining. Run them under cool water and toss them gently. This stops the cooking process and washes away excess starch, which is what causes the noodles to clump and get sticky. A quick toss with a tiny bit of sesame oil can also help keep them separated.

I don’t eat shrimp. Can I use a different protein?

Absolutely! This broth is versatile. You can substitute the shrimp with thinly sliced chicken breast or tofu. For chicken, slice it thin and add it to the simmering broth for about 5-7 minutes until fully cooked. For firm or extra-firm tofu, cube it and add it along with the broth for the full 10-minute simmer to allow it to absorb the wonderful flavors.