Savory Shrimp and Seafood Pho

Welcome to the ultimate guide for crafting a truly exceptional **Seafood Pho Noodle Soup** right in your own kitchen! This detailed recipe focuses on creating a comforting and flavorful Vietnamese-inspired dish, perfect for any home cook. Featuring succulent shrimp, delicate rice noodles, and your choice of fresh seafood, this pho is designed to delight your taste buds with its rich, aromatic broth and vibrant toppings. Forget about lengthy restaurant waits; we’ll show you how to master this beloved Asian classic, packed with so much flavor and warmth, making it an ideal meal for any season.

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What is Pho?

Pho, pronounced “fuh,” is a quintessential Vietnamese noodle soup renowned worldwide for its complex flavors and comforting qualities. Historically, pho originated in the early 20th century in Northern Vietnam, with significant French culinary influence contributing to its evolution. Traditionally, it’s made with a rich bone broth, typically beef (Phở Bò) or chicken (Phở Gà), thin rice noodles (bánh phở), and tender slices of meat. While beef pho is perhaps the most famous, our seafood rendition takes the essence of this beloved dish and infuses it with the fresh tastes of the ocean. Even without the traditional thinly sliced meat, our seafood pho retains the core aromatic spices and hearty noodles that define this iconic soup. It’s a dish often served with a vibrant array of fresh herbs and vegetables, inviting diners to customize their bowl to perfection.

The Heart of Pho: Key Broth Ingredients

The foundation of any great pho, whether traditional or a seafood variation, lies in its broth. For this seafood pho, we aim for a deeply flavored, aromatic liquid that complements the delicate taste of shrimp and other oceanic delights. You can start with your preferred base broth—chicken, vegetable, or a rich homemade bone broth—but for an authentic seafood experience, we’ll enhance it further. Just like in a gourmet lobster bisque, we unlock an extra layer of marine flavor by simmering shrimp shells directly in the broth. This simple step adds incredible depth and complexity, transforming a basic broth into a savory seafood foundation.

Beyond the broth base, essential aromatics and spices are crucial for pho’s signature taste profile. Here are the key ingredients that will infuse your broth with unmistakable Vietnamese warmth:

• Garlic: Adds a pungent, savory base that deepens the overall flavor.
• Ginger: Provides a fresh, spicy, and slightly sweet warmth, cutting through richness and adding aromatic complexity.
• Star Anise: This distinctive star-shaped spice is non-negotiable for pho. It imparts a sweet, licorice-like aroma that is central to the broth’s character.
• Cinnamon Stick: Offers a subtle, woody sweetness that rounds out the spice profile without overpowering it.

While many authentic pho recipes incorporate cardamom for its bold, aromatic notes, we’ve opted for fresh ginger in this recipe. Its bright, zesty profile provides a wonderful freshness that harmonizes beautifully with the seafood, offering a slightly different but equally delicious aromatic experience.

Choosing the Perfect Noodles for Your Pho

The noodles are arguably as vital as the broth in a pho dish, giving it its name and satisfying texture. For an authentic pho experience, you’ll want to use rice noodles, specifically flat and narrow varieties. These noodles are known for their delicate texture and ability to absorb the rich flavors of the broth without becoming mushy. I highly recommend using bánh phở noodles in a medium width. These particular noodles strike a perfect balance, providing enough substance to hold up in the hot broth while still offering that characteristic slurpable quality. Avoid overly thick or thin noodles, as they might not deliver the desired pho experience.

Exploring the Best Seafood for Your Pho Bowl

One of the beauties of seafood pho is its versatility; you can truly customize it with your favorite catches from the sea. The key is to select fresh, high-quality seafood that will cook quickly and gently in the hot broth. My personal favorites for this dish include plump shrimp, delicate crab meat, and tender scallops. These options offer a delightful mix of textures and flavors that pair wonderfully with the aromatic pho broth.

However, don’t limit yourself! When dining at Vietnamese restaurants, you might encounter other delicious additions such as succulent mussels or even imitation crab sticks, which can add a different dimension. For those seeking a truly authentic touch, many traditional Vietnamese recipes feature fish balls – small, bouncy spheres made from white fish, often found in the frozen section of Asian markets. Experiment with what you love; the goal is to create a vibrant and satisfying seafood experience in every spoonful.

Selecting the Ideal Shrimp for Seafood Pho

The quality of your shrimp can make a significant difference in your seafood pho. When browsing the grocery store, you’ll find various options, but not all are created equal for this dish. To ensure the best flavor and texture, here’s what to look for:

• Always opt for raw shrimp: Pre-cooked shrimp often sacrifices flavor and texture. It’s cooked, then frozen, and reheating it usually results in overcooked, rubbery shrimp. Raw shrimp cooks quickly, usually in just a few minutes, retaining its natural sweetness and tender bite.
• Deveined is preferred: The black line running along the back of the shrimp is its digestive tract. While harmless to eat, most people prefer to remove it for aesthetic and textural reasons. You can buy shrimp already deveined, or easily do it yourself by making a shallow slit along the back with a paring knife and lifting out the vein.
• Tails on or off: This is largely a personal preference. Tails on can add visual appeal and a bit more flavor to the broth if they are cooked within it, but tails off make for easier eating in a noodle soup. For the broth, we specifically use the shells, not necessarily the tails on the shrimp you’ll eat.
• Choose large shrimp: Small, “baby” shrimp can be tricky to cook perfectly and tend to get lost in a hearty soup. Larger shrimp offer a more satisfying bite and are easier to manage, ensuring they cook evenly without becoming tough.

By choosing raw, deveined, and larger shrimp, you’re setting yourself up for a superior seafood pho experience.

Mastering Homemade Seafood Pho Noodle Soup

Creating a delicious seafood pho at home is a rewarding experience, and with these detailed steps, you’ll achieve a restaurant-quality bowl every time. The key is to layer the flavors and cook each component to perfection. The full, detailed recipe card below provides precise measurements, but here’s a comprehensive overview of the process:

1. Prepare Your Broth Base: Start by heating a sturdy Dutch oven or a large soup pot over medium-high heat. This is where the magic begins.
2. Infuse the Aromatics: Add your chosen broth, along with the reserved shrimp shells (if using), fresh ginger, garlic cloves, soy sauce, fish sauce, star anise, a touch of brown sweetener (or sugar), and a cinnamon stick. Bring this aromatic mixture to a rolling boil, allowing the flavors to meld and deepen.
3. Simmer for Depth: Once boiling, reduce the heat to medium-low, cover the pot, and let it gently simmer for at least 20 minutes. This crucial step allows the spices and shrimp shells to thoroughly infuse the broth, creating that rich, complex flavor profile pho is known for.
4. Cook the Noodles Separately: While the broth simmers, prepare your rice noodles according to the package instructions. It’s vital not to overcook them. Once tender, immediately remove the noodles from the hot water, rinse them thoroughly with cold water to halt the cooking process, and then dry them gently. Place these perfectly cooked noodles into your individual serving bowls. Drying them prevents them from becoming mushy when the hot broth is added.
5. Strain and Season the Broth: After simmering, carefully strain the broth to remove all solids—the shrimp shells, ginger, garlic, star anise, and cinnamon stick. This leaves you with a clear, intensely flavored broth. Now is the time to season it to perfection with salt and pepper, tasting frequently until it meets your desired savory balance.
6. Add Greens and Seafood: Stir in your fresh bok choy (or other preferred greens) into the hot broth and cook until just wilted, which only takes a minute or two. Then, add your raw shrimp and scallops (or other quick-cooking seafood). Cook for just 1-2 minutes until the seafood is opaque and cooked through. To prevent overcooking, I recommend immediately transferring the cooked seafood to the serving bowls with the noodles.
7. Assemble and Serve: Ladle about 1.5 cups of the piping hot, aromatic broth into each serving bowl, covering the noodles and seafood. Serve immediately with your favorite fresh garnishes, allowing everyone to customize their bowl for an ultimate seafood pho experience.

Fish Sauce: The Umami Secret and Substitutes

Fish sauce is a cornerstone of Southeast Asian cuisine, celebrated for its unique ability to infuse dishes with a profound umami depth. Made from fermented fish (often anchovies or krill), it undergoes a fermentation process that can last from several months to up to two years. This process develops its characteristic salty, slightly sweet, and intensely savory flavor profile. Yes, it has a strong, pungent aroma straight from the bottle – a smell many describe as “funky” – but this transforms beautifully when cooked, adding incredible complexity and balance to the dish.

If you’ve ever enjoyed authentic Asian cuisine, particularly Vietnamese or Thai food, you’ve almost certainly consumed fish sauce. Its taste is not meant to be sampled neat; a tiny amount, used in conjunction with other ingredients, acts as a powerful flavor enhancer. While some people consider Worcestershire sauce as a substitute, it’s important to note that the flavor profiles are distinctly different, and it won’t replicate the authentic taste of pho. Omitting fish sauce entirely from your pho recipe will result in a noticeable lack of depth and authentic flavor. Once opened, fish sauce should be stored in the refrigerator to maintain its quality.

Star Anise: Unlocking Pho’s Signature Aroma

Star anise is an indispensable spice in pho, easily recognizable by its beautiful star shape and potent aroma. It is the dried fruit of the Illicium verum plant, native to Southwest China. Each point of the star-shaped pod typically contains a single pea-sized seed, and both the pod and seeds contribute to its distinctive flavor profile. Star anise is available both whole and ground, but for pho, whole star anise is preferred as it infuses the broth slowly and deeply.

This spice boasts a strong, unique flavor reminiscent of black licorice and a hint of nutmeg or cloves. Its powerful essence means a little goes a long way. In our recipe, we recommend using just one star anise to achieve that characteristic aromatic warmth without overwhelming the delicate seafood flavors. I’ve encountered some pho broths where an excess of star anise was used, resulting in a flavor profile that leaned too heavily on its potent licorice notes. Ultimately, the amount can be adjusted to your personal preference; if you are familiar with the fragrance and taste of pho, you can add more to suit your palate, but always start conservatively.

Cinnamon Stick vs. Ground Cinnamon in Pho Broth

When it comes to infusing the subtle, aromatic warmth of cinnamon into your pho broth, the form of the spice truly matters. While you might be tempted to use ground cinnamon, I strongly advise against it. The reason lies in their fundamental applications: cinnamon sticks are designed for infusing liquids over time, allowing their gentle, woody essence to slowly permeate the broth. Think of mulled wines or slow-cooked stews and curries—cinnamon sticks excel in these long-simmering applications.

Ground cinnamon, on the other hand, is meant for direct mixing into food, delivering an immediate and intense burst of flavor. Pho’s cinnamon note should be a subtle whisper, not a bold declaration that makes the soup taste like a fall dessert. If you were to substitute ground cinnamon, it would likely cloud the broth and impart a much stronger, less nuanced flavor. Should you find yourself without cinnamon sticks and absolutely need a substitute, only add a tiny amount (start with ¼ teaspoon) of ground cinnamon *after* the broth has been strained and cooked, and taste very carefully, adding more only if absolutely necessary to achieve a faint background note.

Elevating the Heat: How to Make Your Pho Spicy

For those who love a kick in their bowl of pho, adding a touch of heat is simple and customizable. The most common and popular condiment for spiciness in Vietnamese cuisine is Sriracha, a bright red chili sauce that offers a garlicky, sweet, and spicy punch. You can add it directly to your bowl to your liking. Beyond Sriracha, you have other excellent options to elevate the spice level:

• Cayenne Pepper: A fine powder that will blend seamlessly into the broth, providing a clean, fiery heat.
• Crushed Chili Flakes/Red Pepper: These coarse flakes offer visible specks of red chili and a more textural heat, often found as a tabletop condiment in many Asian restaurants.
• Fresh Jalapeños or Thai Chilies: Sliced thin and added as a garnish, these provide a fresh, sharp heat that complements the broth beautifully.

Start with a small amount and gradually add more until you reach your desired level of spice, ensuring you don’t overpower the delicate flavors of the pho.

Healthier and Low-Carb Alternatives for Pho

Pho is inherently nourishing, but for those looking to make it even healthier or reduce carbohydrate intake, substituting traditional rice noodles is an excellent option. Here are some fantastic alternatives that maintain the integrity of the dish while catering to different dietary needs:

• Hearts of Palm Noodles: These are my absolute favorite pasta substitute. Harvested from the inner core of certain palm trees, hearts of palm can be spiralized or bought pre-cut into noodle shapes. They have a mild flavor and a pleasing al dente texture that holds up well in hot broth, making them an ideal low-carb option. You can often find them at Trader Joe’s or on Amazon.
• Zucchini Noodles (Zoodles): Easily made with a spiralizer, zucchini noodles are light, refreshing, and absorb flavors wonderfully. They are a fantastic way to boost your vegetable intake while keeping carbs low. Be mindful not to overcook them, as they can become watery.
• Spaghetti Squash: This versatile squash, when cooked and shredded, naturally forms spaghetti-like strands. It’s a wholesome and satisfying alternative that offers a slightly sweet, mild flavor. Check out my guide on How to Make Instant Pot Spaghetti Squash for easy preparation.
• Miracle Noodles (Shirataki Noodles): These translucent, gelatinous noodles are made from the konjac yam and are virtually calorie-free and carb-free. While their texture can be unique and not for everyone, many people swear by them for a super low-carb option. They require a good rinse and sauté to remove their natural odor before adding to the pho.

These alternatives allow you to enjoy all the rich flavors of seafood pho while effortlessly aligning with a healthier or low-carb lifestyle.

The Art of Garnishing Your Seafood Pho

Garnishing your pho is not just about aesthetics; it’s an integral part of the experience, allowing you to customize each spoonful to your liking and add layers of fresh flavor, texture, and aroma. This is truly the fun part of building your perfect bowl! Here are my favorite garnishes that truly elevate seafood pho:

• Lime Wedges: A squeeze of fresh lime juice adds a bright, acidic counterpoint that cuts through the richness of the broth, enhancing its complexity.
• Bean Sprouts: These provide a delightful crunch and fresh, slightly sweet flavor. They are often found at local Asian markets and are essential for that authentic pho texture.
• Fresh Basil: Fragrant Thai basil (or sweet basil) contributes a distinct, peppery, and slightly anise-like aroma that pairs beautifully with the broth and seafood.
• Cilantro: Fresh cilantro leaves offer a vibrant, herbaceous note that adds freshness and brightness to the soup.
• Jalapeño Slices: For those who enjoy a subtle kick, thin slices of fresh jalapeño provide a clean, spicy heat.
• Sriracha: As mentioned earlier, a drizzle of Sriracha offers an immediate spicy, garlicky warmth that can be adjusted to personal preference.

Arrange these garnishes artfully on a side plate, allowing everyone to personalize their bowl, ensuring each bite is a unique and satisfying adventure.

Adapting Your Pho with Chicken or Beef

While this recipe celebrates seafood, the beauty of pho lies in its adaptability. You can easily pivot to more traditional proteins like chicken or beef, adjusting the preparation to suit each. The core aromatic broth remains the star, but the cooking method for the protein changes significantly:

• Using Beef: For beef pho (Phở Bò), common cuts include flank steak, chuck roast, or brisket, with flank steak being the most popular due to its tenderness when thinly sliced. The traditional method involves adding raw, paper-thin slices of beef directly into the serving bowl. The piping hot broth is then poured over the beef, gently cooking it to a perfect medium-rare or medium doneness right at the table. This technique ensures maximum tenderness and flavor. For more detailed guidance on selecting the best cuts, you can explore resources like The Kitchn’s guide on Best Beef for Pho here.
• Using Chicken: If you prefer chicken pho (Phở Gà), the chicken needs to be cooked prior to adding it to the soup. You can use shredded rotisserie chicken for convenience, or cook boneless, skinless chicken breasts or thighs and thinly slice or shred them. My Air Fryer Chicken Breast recipe is an excellent way to prepare tender, flavorful chicken that can then be sliced and added to your pho bowls before pouring over the hot broth.

In both cases, remember that the broth is designed to carry the main flavor, so the protein should be a tender, complementary addition.

Crafting a Delicious Vegetarian Pho

For a vegetarian version of pho, the focus shifts to creating a rich, savory vegetable broth and loading it with an abundance of fresh, flavorful vegetables. This approach ensures a satisfying and deeply nourishing meal that captures the essence of pho without any meat or seafood. To make your pho vegetarian, simply use a high-quality vegetable broth as your base and omit the shrimp shells. Then, get creative with your favorite vegetables:

• Broccoli & Cauliflower: Offer a hearty texture and absorb flavors well.
• Mushrooms: Shiitake or cremini mushrooms add a deep umami flavor, mimicking some of the richness found in meat broths.
• Snap Peas & Green Beans: Provide a fresh, crisp texture and vibrant green color.
• Mixed Greens: Baby spinach, kale, or bok choy can be added at the end for a quick wilt, boosting nutritional value.
• Corn: Sweet corn kernels offer bursts of sweetness and a pleasant texture.
• Scallions/Green Onions: A classic garnish that adds a mild oniony bite and freshness.
• Seaweed: Thinly sliced nori or other seaweeds can impart a subtle oceanic flavor and unique texture.
• Cilantro: Essential for its fresh, herbaceous aroma.

You can also consider adding firm tofu or tempeh, pressed and pan-fried, for a protein boost. The key is to blanch or lightly cook the vegetables so they retain some crispness and don’t become overly soft in the hot broth.

Nutritional Insights: Calories in Seafood Pho

Understanding the nutritional value of your meal is always helpful. A single serving of this delicious Seafood Pho Noodle Soup contains approximately 296 calories. This makes it a relatively light yet incredibly satisfying dish. For a detailed breakdown of macronutrients like carbohydrates, protein, and fat, please refer to the comprehensive nutrition information provided in the recipe card below.

Storing Leftover Seafood Pho: Tips for Freshness

While pho is best enjoyed fresh, you might have leftovers, and knowing how to store them properly is key to maintaining quality. The main challenge with leftover pho often lies with the noodles. Rice noodles tend to absorb too much liquid and can become mushy and lose their desirable texture when stored in the broth. Therefore, to enjoy the best possible leftovers:

I highly recommend storing the components of your pho separately. The broth can be tightly sealed in an airtight container and refrigerated for 3-4 days. The cooked seafood should also be stored separately in an airtight container for up to 2 days. When you’re ready to enjoy your leftovers, simply reheat the broth, quickly warm the seafood (if needed), and, most importantly, cook fresh rice noodles. This ensures your noodles retain their perfect texture, making your reheat just as enjoyable as the first serving.

Can You Freeze Seafood Pho? Best Practices

Yes, you can freeze components of seafood pho, primarily the broth, to enjoy later. This makes it an excellent meal prep option. However, similar to refrigerating leftovers, the noodles are the main consideration. Freezing rice noodles significantly alters their texture, often resulting in a mushy or brittle consistency upon thawing and reheating.

Therefore, for a freezer-friendly approach, prepare and freeze only the broth. Once the broth has cooled completely, transfer it to freezer-safe containers or bags, ensuring you leave some headspace for expansion. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy your frozen pho, thaw the broth in the refrigerator overnight, then reheat it on the stovetop. I also recommend cooking fresh seafood and fresh noodles at this point. While you could technically freeze cooked seafood, cooking it fresh after thawing the broth will yield the best texture and flavor, resulting in a superior bowl of pho.

Perfect Pairings: What to Serve with Seafood Pho

Seafood pho is a wonderfully complete meal on its own, but it also pairs beautifully with a variety of appetizers and side dishes that complement its flavors. Here are some excellent suggestions to create a more extensive Asian-inspired feast:

• Crispy Shrimp Egg Rolls: A classic appetizer that provides a satisfying crunch and savory flavor, contrasting nicely with the warm soup.
• Air Fryer Crab Rangoon: These golden, creamy parcels are a delightful indulgence and a lighter alternative to deep-fried versions.
• Air Fryer Southwestern Egg Rolls: For a fusion twist, these offer a different flavor profile that still harmonizes with Asian cuisine.
• Air Fryer Green Beans: A simple, healthy, and quick side that adds a fresh vegetable component.

These pairings offer a range of textures and tastes, making your pho experience even more special.

Explore More Asian-Inspired Dishes

If you’ve enjoyed this Seafood Pho Noodle Soup, you’re sure to love exploring other delicious Asian and Asian-inspired recipes. From vibrant stir-fries to comforting noodle dishes, there’s a world of flavor waiting to be discovered. Here are some more recipes to tantalize your taste buds and expand your culinary repertoire:

• Keto Low Carb Orange Chicken
• Healthy Pad Thai
• Keto Beef and Broccoli
• Instant Pot Ramen
• Salmon Fried Rice
• Tuna Poke Bowls
• Blackened Fish Tacos
• Grilled Cedar Plank Shrimp
• Baked Crab Legs
• Seafood Stuffed Pasta Shells
• Seafood Pot Pie
• Jerk Shrimp Recipe
• Shrimp Parmesan (Parmigiana)

Easy Seafood Pho Noodle Soup with Shrimp Recipe

This Easy Seafood Pho Noodle Soup is made with shrimp, rice noodles, and any seafood you like, offering a perfect recipe to recreate this comforting, flavor-packed Asian and Vietnamese-inspired dish at home.

Author: Brandi Crawford

This Easy Seafood Pho Noodle Soup is a comforting, flavor-packed Vietnamese-inspired dish featuring succulent shrimp, tender rice noodles, and a rich, aromatic broth. Perfect for making at home, it’s designed to bring authentic flavors to your table.

Equipment

• Cast Iron Dutch Oven
• Chop Sticks
• Soup Bowls
• Soup Spoon

Ingredients

• 7 oz pho rice noodles (See notes)
• ½ pound raw shrimp, deveined (Remove shells and reserve for broth.)
• 6 cups broth (Chicken, beef, or vegetable)
• 3 whole garlic cloves
• 1 piece fresh ginger (Peeled and about ½ inch long. Or ¼ teaspoon ground)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 star anise
• 2 tablespoons brown sugar or sweetener
• 1 cinnamon stick
• Salt and pepper to taste
• 2-3 cups fresh bok choy (Optional, or any greens)
• ½ pound raw scallops

Optional Toppings

• Bean sprouts
• Fresh basil
• Fresh cilantro
• Jalapeños
• Lime wedges
• Sriracha

Instructions

1. Heat a Dutch oven or large soup pot on medium-high heat.
2. Add in the broth, reserved shrimp shells (if using), ginger, garlic, soy sauce, fish sauce, star anise, brown sweetener, and cinnamon stick. Bring the mixture to a boil.
3. Lower the heat to medium-low. Cover and simmer for 20 minutes to infuse flavors.
4. While the broth simmers, cook the rice noodles according to package instructions. Once cooked, drain, rinse with cold water, and dry thoroughly. Place the dried noodles into your serving bowls.
5. After 20 minutes, open the pot and use a fine-mesh strainer to carefully strain the broth, discarding all solids. Return the clear broth to the pot.
6. Season the strained broth with salt and pepper to taste, adjusting until the flavor is perfectly balanced.
7. Add the bok choy to the broth and stir, cooking until it wilts, about 1-2 minutes.
8. Add the raw shrimp and scallops to the broth. Cook for only 1-2 minutes until they are opaque and cooked through. To prevent overcooking, immediately transfer the cooked seafood from the broth to the serving bowls with the noodles.
9. Pour approximately 1.5 cups of the hot, aromatic broth into each serving bowl over the noodles and seafood. Serve immediately with your desired optional toppings.

Recipe Notes

• Use narrow banh pho noodles, size medium, for the best texture.
• This recipe yields 4 servings. If you’re not eating all at once, cook only the amount of noodles you plan to consume immediately. Leftover noodles stored in broth can become soggy.
• Feel free to use any combination of your favorite seafood in this recipe.
• If you prefer a heartier noodle presence, increase the quantity of noodles used.
• Using shrimp shells to create a flavorful shrimp stock is optional but highly recommended for an enhanced seafood taste.
• Cinnamon sticks provide a subtle, infused flavor. If substituting with ground cinnamon, add ¼ teaspoon after the broth is cooked and strained, tasting carefully as a little goes a long way to avoid a “fall” flavor.
• Fish sauce is salty and highly concentrated; do not taste it straight. It’s meant as a flavor enhancer. While some use Worcestershire sauce as a substitute, it will not yield the same authentic taste. Omitting fish sauce will result in a less flavorful dish.
• Many authentic pho recipes use cardamom, a spice with a very bold taste from the ginger family. We opt for fresh ginger instead for a brighter, slightly different aromatic profile.

Nutrition Information

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using online nutrition calculators. To obtain the most accurate nutritional information for your specific recipe, it is recommended to calculate it using the actual ingredients you use and your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

We hope you enjoy crafting and savoring this delightful Easy Seafood Pho Noodle Soup with Shrimp. It’s a dish that truly brings the comfort and complex flavors of Vietnamese cuisine into your home. Happy cooking!