Recipes and Cooking Fast Pho 4.0 (37) Add your rating & review A spice- and herb-infused broth makes this speedy shrimp pho recipe taste like it simmered all day. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 6 ounce brown-rice or regular banh pho (Vietnamese wide rice noodles) 3 ½ cup low sodium vegetable broth or reduced-sodium chicken broth 2 - 3 tablespoon fish sauce or 2 tablespoons reduced-sodium soy sauce 4 inches stick cinnamon 1 1 inch piece fresh ginger, sliced and cut into strips 1 or 2 star anise (optional) 3 green onions, trimmed and cut into thin 1-inch strips 2 cup cubed cooked chicken, thinly sliced cooked pork, or cooked shrimp 2 cup shredded bok choy or bean sprouts (optional) ½ cup fresh basil, cilantro, and/or mint leaves Sliced fresh jalapeño chile peppers or Asian chili sauce (Sriracha sauce) (optional) Lime wedges Directions Cook noodles according to package directions; drain. Meanwhile, in a large saucepan combine broth, fish sauce, cinnamon, ginger, and, if desired, star anise. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add green onions; simmer, uncovered, for 5 minutes. Add chicken; simmer, uncovered, for 1 minute more. Remove and discard cinnamon and star anise. Divide cooked noodles among soup bowls. Ladle broth mixture over noodles. Serve with bok choy (if desired), herbs, jalapeño peppers (if desired), and lime wedges. Karla Conrad Rate it Print Nutrition Facts (per serving) 310 Calories 6g Fat 38g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 310 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 62mg 21% Sodium 900mg 39% Total Carbohydrate 38g 14% Total Sugars 3g Protein 24g Vitamin C 5.6mg 28% Calcium 51mg 4% Iron 1.6mg 9% Potassium 354mg 8% Folate, total 20.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.