Quick Seafood Pho
Aromatic Vietnamese seafood broth with tender shrimp and squid, finished with fresh herbs and rice noodles. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 32g
Ingredients
- 4 cups fish or seafood stock
- 4 oz rice noodles, thin
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, cleaned and cut into rings
- 2 tablespoons fish sauce
- 1 cup fresh herbs (cilantro, mint, and Thai basil, chopped)
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat until steam rises steadily from the surface, about 5 minutes.
- 2
Add the rice noodles to the boiling water and stir once with a wooden spoon to separate them.
- 3
Cook the noodles, stirring occasionally, until they are soft and no longer stiff in the center when you bend one, about 4 minutes.
- 4
Drain the noodles in a colander and divide them between two large bowls.
- 5
In the same pot, bring the fish or seafood stock to a simmer over medium-high heat until small bubbles rise steadily from the bottom, about 3 minutes.
- 6
Stir in the fish sauce until it is evenly mixed and no brown streaks remain, about 30 seconds.
- 7
Add the shrimp and squid to the simmering broth and stir gently with a wooden spoon.
- 8
Cook, stirring once every 30 seconds, until the shrimp turn pink throughout and the squid is opaque and tender, about 2 to 3 minutes total.
- 9
Ladle the hot broth with shrimp and squid evenly over the noodles in each bowl, making sure each gets equal seafood.
- 10
Scatter the chopped fresh herbs over each bowl and serve immediately while the broth is steaming.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- colander
- two large bowls
- ladle
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