This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.
Ingredients
- 1 pound large shrimp
- 1 ½ quarts vegetable or chicken broth
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 cinnamon stick
- 1 star anise pod
- 1- in piece ginger, sliced
- 8 oz white mushrooms, halved
- 1 bunch cilantro
- Salt to taste
- 6 ounces thin rice noodles
- 3 cups cauliflower or broccoli, from 1 small head
- Garnish: Thinly sliced jalapeno, lime wedges,, mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce
Directions
- If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
- If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
- Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.
- Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
- Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.
- Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.
- Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
- Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
- Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.
