Vietnamese Prawn Pho
Member recipe

Vietnamese Prawn Pho

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(20 ratings)

Member recipe by


Serves 2

Pho (pronounced 'fuh') is the umbrella term for Vietnamese noodle soup. Although usually made with beef, this version uses prawns and packs a spicy punch!

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  • 4 birdseye chillis, chopped
  • 3 cloves of garlic, crushed
  • 1 stick of lemongrass, cracked with the side of a knife
  • 2cm piece of ginger, squashed slightly
  • 4 spring onions, trimmed and sliced diagonally
  • 600 mls of fish or vegetable stock
  • 3 tbsp of nam plah (asian fish sauce)
  • Handful of coriander leaves
  • Handful of mint leaves
  • 150g cooked king prawns
  • 150g rice noodles
  • 100g bean sprouts
  • 1 lime, cut into wedges


    1. Pour the stock into a medium size pan, add the lemongrass, garlic, ginger and two of the chillis and briskly boil for about 15 minutes to create the basic broth. Taste it and if neccessary add the other two chillis. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavours to really develop.
    2. Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herbs. Reserve a little of each herb for garnishing. Put the lid back on the pan, and leave it whilst you carry out step 3.
    3. In a pan of boiling water, cook the beansprouts for 1-2 minutes, or until they are just tender. Drain them and add them to the soup. Place the rice noodles in the boiling water and cook for 4-5 minutes (or less if using straight-to-wok noodles). Remove the lemongrass, ginger and garlic from the soup.
    4. Divide the cooked noodles between two deep bowls. Pour the soup over the noodles. Garnish with a little of the coriander and mint leaves, a few slices of red chilli and spring onion. Serve with a wedge of lime.

Comments, questions and tips

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26th May, 2020
Delicious recipe! Only used 100g of dried rice noodles and this was enough for a people. Whilst the stock seems salty when initially tasting, it did decrease once the vegetables were introduced. The chilli level was perfect. Also added some mushrooms and this boosted the flavour. Will be adding to the regular list of dinners.
Lewis Wilkinson's picture
Lewis Wilkinson
3rd Nov, 2018
Seems 150g of dried rice noodles was way too much - perhaps the same quantity of ready done noodles would have been better. The recipe seemed quite salty - sorting the fish stock and fish sauce to taste rather than going off the recipe may have been a better option.
3rd Aug, 2018
Absolutely over the moon with this recipe !! So happy to now be able to make my favourite meal. I added button mushrooms to mine which went down a treat, I also was unable to get rice noodles so cooked straight to wok noodles in the microwave in a large bowl with a dash of water and it worked just as well .. thank you !
30th Apr, 2018
This recipe is FANTASTIC! Great for anyone who is dieting as it is super low in calories but BIG on flavour so you don't feel you are missing out. If you are super dieting, you can substitute konjac noodles for rice noodles to have a delicious and filling meal under 200 calories. Thanks so much for sharing. This recipe has become a big part of my diet.
16th Sep, 2016
Thanks for uploading this lovely recipe! This is great as a base to add whatever veggies you like (I added green beans, cabbage and carrot). I also substituted the lemongrass for lemon juice and the mint for mint sauce.
3rd Aug, 2015
Really liked this. Great spicy, easy and flavoursome soup.
achan123's picture
30th Jun, 2015
Fantastic! I used lemon juice instead of lemongrass (which I find it too sour, brittle and pungent). Instead of fish sauce, I used japanese dashi (bonito fish flakes: to avoid fishy smell) and ramen noodles. Worked a treat!
27th Nov, 2013
Excellent recipe. I added 2 green chillies instead of red and also put only 2 tbsps of fish sauce as the fish sauce I used was on the salty side. Loved the flavors overall... :)
swiftsmith's picture
22nd Jun, 2013
Yum! Loved this, so fresh and spicy. I also added a handful of frozen peas with the prawns which worked well.
16th Dec, 2012
Made this with 250g prawns, chicken stock and bok choy/ mange tout instead of beansprouts with 2 large red chillis (instead of birds eye). Delicious and spicy.
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