Vietnamese Shrimp Pho

Ingredients

• 12 oz Dried rice sticks (pho noodles)
• 1 lb Large shrimp, peeled and deveined
• 8 cups Beef or chicken stock (low sodium)
• 1 large Yellow onion, halved
• 3 inch piece Fresh ginger, sliced
• 4 whole Star anise
• 1 whole Cinnamon stick
• 3 tbsp Fish sauce
• 1 tsp Sugar
• 1 cup Fresh bean sprouts(optional)
• 0.5 cup Fresh Thai basil and cilantro
• 1 set Lime wedges and sliced jalapeño

Instructions

1. 1

   Char the onion halves and ginger slices over an open flame or under a broiler until slightly blackened to release aromatics.

2. 2

   In a large pot, combine the stock, charred onion, ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 30 minutes.

3. 3

   While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.

4. 4

   Strain the broth to remove the solids. Return the clear liquid to the pot and season with fish sauce and sugar.

5. 5

   Add the raw shrimp to the simmering broth and cook for 2-3 minutes until they turn pink and opaque.

6. 6

   Divide the cooked noodles into four deep bowls. Top with the cooked shrimp and ladle the hot broth over the noodles.

7. 7

   Serve immediately with bean sprouts, fresh herbs, lime wedges, and jalapeño on the side for customization.