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Spinach and Shrimp Pho

Spinach and Shrimp Pho

Not even close to a traditional Vietnamese seafood pho recipe, but it’s a delicious mix of spices, noodles and shrimp for a fantastic bowl anyway. A bit of spinach in this pho recipe creates a unique taste when mixed with the shrimp and ginger.

Broth

  • 1 tbs vegetable oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger (fresh)
  • 2 quarts chicken stock
  • 1 cup shrimp stock
  • 1 tsp hot pepper sauce (optional)
  • 20 shrimp, peeled

Bowls

  • 1 cup baby spinach leaves
  • 1 pkg rice noodles

Garnishes

  • Green onions, sliced
  • Jalapeno, sliced
  • Fresh basil
  • Fresh mint
  • Hoisin sauce
  • Hot pepper sauce

In the bottom of a large stock pot, saute garlic and ginger until it softens up and lets out all its aromas. Pour in the stock and hot sauce. Keep heating until the broth starts to simmer. Now add shrimp and cook until pink and done (about 10 minutes).

While that cooks, prep up a plate of fresh garnishes and right before the broth is done, heat another pot of water to cook the noodles until they are just tender. Drain and strain the noodles, and divide up into 6 bowls. Top with a small handful of spinach leaves.

Pour hot broth and shrimp over each bowl, giving it a minute to wilt the spinach. Then serve your shrimp pho with garnishes.

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