Prawn pho

Ingredients

• 500 gmedium prawns
• 2 tablespoonsoil
• 1onion, chopped
• 5 gfresh ginger, chopped
• 1 10 cm stickcinnamon, chopped
• 2star anise
• ½ teaspoonground cloves
• 1 tablespoonground black pepper
• 2 tablespoonssalt
• 1 headgarlic, halved
• 250 gdried prawns
• 3 litreswater
• 400 grice noodles
• 1 tablespoonbutter
• to tastegarlic salt
• to taste, plus 4 sprigs to garnishchopped coriander
• to tastebasil shoots
• to tastesoy sauce
• to tasteoyster sauce

Instructions

1. 1

   Prepare the prawns

   Peel and devein the prawns, keeping the heads and shells for the broth.

2. 2

   Fry the aromatics

   Heat the oil in a saucepan and fry the onion and ginger for a couple of minutes, until the onion softens and turns translucent. Add the cinnamon, star anise, cloves, pepper, salt and garlic, then fry over a high heat for 5 minutes. Add the prawn heads and shells and the dried prawns, and cook for a further 5 minutes.

3. 3

   Simmer the broth

   Pour in the water and bring to the boil over a high heat. Reduce the heat and simmer for 1 hour 30 minutes. Strain the broth and keep it warm.

4. 4

   Cook the noodles

   Cook the rice noodles according to the manufacturer's instructions.

5. 5

   Sauté the prawns

   While the noodles cook, heat the butter in a frying pan and sauté the prawns. Season with garlic salt to taste.

6. 6

   Assemble the bowls

   Drain the noodles and divide them between 4 bowls. Add the prawn broth and sautéed prawns. Serve with chopped coriander, basil shoots, soy sauce and oyster sauce to taste.

What is prawn pho?

Pho is a Vietnamese noodle soup, traditionally served with a fragrant broth, rice noodles and fresh garnishes. This version builds its broth around prawn shells and dried prawns, with cinnamon, star anise and other spices lending warmth.

Cooking the noodles and prawns separately helps keep their textures distinct. Each bowl is finished to taste with herbs and sauces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 685 calories, 47g protein, 88g carbs, 15g fat.

The rice noodles supply most of the carbohydrates, while the prawns provide protein. Oil and butter contribute fat, and the broth's salt, garlic salt and sauces can make sodium vary considerably; balance the bowl with plenty of herbs and go lightly on added sauces.

Build flavour from the shells

Prawn shells: reserve the heads and shells when peeling the fresh prawns; they form the base of the broth alongside the dried prawns.

Aromatics: frying the onion, ginger, garlic and spices before adding water gives the broth a savoury, fragrant start. Keep the ingredients moving during the high-heat frying so they do not catch.

Give the broth time

Simmer: after bringing the water to the boil, lower the heat and cook the broth for 1 hour 30 minutes. A steady simmer extracts flavour without the broth boiling vigorously throughout.

Strain: pass the broth through a sieve before serving, then keep it warm while you finish the noodles and prawns.

Cook each part separately

Rice noodles: follow the packet instructions, as cooking times can vary by brand and noodle thickness. Drain them before dividing them between the bowls.

Prawns: sauté the peeled prawns in butter and season with garlic salt to taste. They are ready when opaque and just cooked through.

Finish each bowl to taste

Fresh herbs: add chopped coriander and basil shoots just before serving for a fresh contrast to the spiced broth.

Sauces: soy sauce and oyster sauce are added to taste, so diners can adjust the seasoning in their own bowls. Start with a little, then add more if wanted.

Plan the timing

The broth's 1 hour 30 minute simmer is the main time commitment. Prepare it first, then cook the noodles and sauté the prawns towards the end so they are ready to serve hot.

Have the bowls and garnishes ready before assembling; the noodles are best served soon after cooking.

What to serve with prawn pho

The soup makes a complete meal with rice noodles, prawns and broth. Extra herbs and the sauces let everyone adjust the flavour at the table.

If you want something alongside it, serve a simple plate of fresh vegetables or herbs rather than another filling dish.

Recipe notes & tips

• Reserve the fresh prawn heads and shells before discarding anything.
• Keep the broth at a gentle simmer after it comes to the boil.
• Strain the broth carefully to remove the shells and whole spices.
• Check the rice noodles as they cook, following the timing on their packet.
• Season the prawns with garlic salt gradually, as the broth and sauces are also seasoned.
• Put the soy sauce and oyster sauce on the table so each person can adjust their bowl.

Variations

• More herbs: add extra coriander and basil shoots at the table.
• Milder seasoning: use less black pepper and add sauces gradually.
• Extra vegetables: serve the bowls with fresh vegetables alongside.
• Noodle choice: adjust the cooking time to suit the rice noodles you have.
• Prawn-free broth: omit the fresh prawns and use another suitable broth base.

Common mistakes to avoid

• Discarding the shells: keep the fresh prawn heads and shells to flavour the broth.
• Boiling vigorously: lower the heat once the broth boils so it simmers steadily.
• Skipping the straining: strain the broth before serving to remove shells and spices.
• Overcooking the prawns: sauté them only until opaque and just cooked through.
• Cooking noodles too early: prepare them near serving time so they do not sit and soften.
• Adding all the sauces at once: season each bowl gradually to avoid overpowering the broth.

How to store

Store leftover broth, noodles and prawns separately in covered containers in the fridge and use within 2 days. Reheat the broth until steaming and warm the prawns gently; briefly refresh the noodles in hot water before serving. Add fresh herbs and sauces to the bowls just before eating.

Frequently asked questions