Shrimp Recipe

Rinse and pat dry

Rinse the peeled and deveined shrimp under cold water, then pat completely dry with paper towels. Dry shrimp sear or poach more evenly.

Season shrimp

Place the shrimp in a bowl and toss with kosher salt, sugar and a pinch of freshly ground black pepper. Let sit 5–10 minutes while you heat the pan — the light salt/sugar draws out a bit of moisture and seasons through.

Preheat pan

Heat a medium nonstick or stainless-steel skillet over medium-high heat and add 1 tablespoon vegetable oil, swirling to coat.

Sear shrimp (optional)

When the oil is shimmering, add shrimp in a single layer. Cook without moving 30–45 seconds until the underside is pink and lightly golden, then flip and cook another 30–60 seconds until opaque and just cooked through. Remove shrimp from pan to a plate. This step gives a lightly caramelized exterior if you prefer texture in your bowl.

Make finishing broth

In a small saucepan, combine 2 cups low-sodium chicken broth (or water), 1 tablespoon fish sauce, sliced garlic, and ginger slices. Bring to a gentle simmer over medium heat.

Poach shrimp (alternative to searing)

If you prefer poached shrimp rather than seared, add the raw seasoned shrimp to the simmering broth and cook 2–3 minutes until shrimp turn opaque and curl. Remove with a slotted spoon and transfer to a plate.

Finish shrimp in broth

If you seared the shrimp earlier, return the seared shrimp to the simmering broth for 30–60 seconds to warm through and pick up savory aromatics. Stir in 1 tablespoon lime juice, then remove shrimp with tongs or a slotted spoon.

Reserve poaching liquid

Keep 1/4–1/2 cup of the hot broth aside to ladle into the Bun Bo Hue or soup bowl when assembling; the shrimp will have some of the finishing flavors infused into this liquid.

Place 4 shrimp per serving on top of each prepared Bun Bo Hue, beef or chicken bowl. Ladle 1–2 tablespoons of the reserved finishing broth around the shrimp to warm and flavor the broth in the bowl.

Scatter sliced green onions, cilantro leaves and a pinch of chile flakes over the shrimp for brightness and heat. Serve immediately so shrimp stay tender.