Speedy Prawn Pho Recipe

Ingredients

• 650 ml (2.75 cups)good-quality chicken stock
• 3 cloves, crushedgarlic
• 1 bird’s eye chilli or 2 long red chillies, finely choppedchilli
• 1½ tbsp, finely choppedginger
• 1½ tspsugar
• 3 tbspsoy sauce
• 1 tbspfish sauce
• 10peppercorns
• 1star anise
• 4cloves
• 1cinnamon stick
• To tastefine sea salt or kosher salt, for cooking the noodles
• 2 portions (about 100 g)rice noodles
• 1 lime, juicedlime
• 2 medium, cut into stripsred peppers
• 200 g (7 oz), butterflied and deveinedraw king prawns
• 1 handful, choppedfresh coriander

Instructions

1. 1

   Simmer the broth

   Put the chicken stock in a saucepan over a medium heat. Add the garlic, chilli, ginger, sugar, soy sauce, fish sauce, peppercorns, star anise, cloves and cinnamon stick, then simmer for 10 minutes.

2. 2

   Cook the noodles

   Meanwhile, bring a pan of generously salted water to the boil and cook the noodles according to the packet instructions. Rinse under cold water to stop them sticking together, then set aside.

3. 3

   Strain the broth

   Pour the soup through a sieve and return the fragrant broth to the hob.

4. 4

   Add lime and peppers

   Stir in the lime juice and chopped peppers, then simmer for 5 minutes.

5. 5

   Cook the prawns

   Add the prawns and simmer for a further 2 to 3 minutes, until cooked.

6. 6

   Build the bowls

   Divide the noodles between bowls, then ladle over the broth with the peppers and prawns.

7. 7

   Finish with coriander

   Top with fresh coriander and serve.

What is prawn pho?

Pho is a Vietnamese noodle soup known for its aromatic broth, rice noodles and fresh garnishes. This quick version uses prawns and chicken stock in place of the long-cooked beef broth found in many traditional bowls.

A brief simmer infuses the stock with ginger, chilli and whole spices, while lime and coriander bring a fresh finish. Red peppers add colour and a little sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 179 calories, 25g protein, 21g carbs, 1g fat.

Rice noodles provide most of the carbohydrates, while the prawns supply most of the protein. The stock and sauces contribute much of the sodium, so balance the bowl with a side of vegetables and taste the broth before adding extra salt.

Building flavour quickly

Whole spices: peppercorns, star anise, cloves and cinnamon steep in the stock to give it warmth. Straining them out before serving keeps the broth smooth and easy to eat.

Seasoning: soy sauce and fish sauce provide savoury depth, while sugar rounds out the sharp, salty notes. The lime goes in later so its brightness remains clear.

Keep the prawns tender

Prawn size: butterflying and deveining lets the prawns cook quickly and evenly. Add them only after the peppers have had their five-minute simmer.

Doneness: simmer for 2 to 3 minutes, as directed, and check that the prawns are opaque and cooked through. Avoid leaving them in the hot broth longer than needed.

Noodle texture matters

Cooking: follow the packet instructions, since rice noodle thickness and cooking times vary. Drain and rinse the cooked noodles under cold water to help prevent them sticking.

Serving: divide the noodles between the bowls before adding the broth. This keeps the portions easy to assemble and lets the hot soup warm the noodles.

Make the timing work

Start with the broth: its 10-minute simmer gives you time to cook and rinse the noodles. Keep an eye on both pans so the noodles are ready without sitting in hot water.

Finish in stages: strain the broth, simmer the peppers for 5 minutes, then cook the prawns for 2 to 3 minutes. This helps the prawns stay tender and the peppers retain some bite.

What to serve alongside

Fresh accompaniments: serve the soup as soon as it is assembled, with extra lime or coriander if you have some to hand. These complement the rich, spiced broth.

For a fuller meal: add a simple side of steamed greens or another vegetable dish. Keep it lightly seasoned so it does not compete with the soup.

Recipe notes & tips

• Have the prawns butterflied and deveined before you start, so they can go straight into the broth.
• Use a sieve fine enough to catch the peppercorns and whole spices when straining.
• Rinse the noodles promptly after cooking to reduce sticking.
• Cut the peppers into similar-sized strips so they soften at a similar rate.
• Check the seasoning after adding the lime, as the sauces already bring saltiness.

Variations

• More heat: Use a bird’s eye chilli for a punchier broth.
• Extra greens: Add sliced greens with the peppers so they simmer in the broth.
• Milder bowl: Choose long red chillies and remove their seeds before chopping.
• Herb swap: Use chopped mint alongside the coriander for a different fresh finish.
• Lime at the table: Serve with extra lime wedges for diners to adjust their own bowls.

Common mistakes to avoid

• Boiling the broth hard: Keep it at a simmer so it infuses gently rather than reducing too quickly.
• Skipping the straining: Remove the whole spices before serving for a clearer, easier-to-eat broth.
• Overcooking the prawns: Simmer them for only 2 to 3 minutes and check that they are opaque.
• Leaving noodles unrinsed: Rinse them under cold water after cooking to help stop them clumping.
• Adding prawns too early: Wait until the peppers have simmered for 5 minutes so the prawns do not cook for too long.

How to store

Refrigerate leftover broth, noodles and prawns promptly in separate airtight containers and use within 1 to 2 days. Reheat the broth until steaming, then add the prawns just long enough to warm through; reheat noodles separately or briefly in the broth.

Frequently asked questions