Ingredients:

  • 8 cups low sodium Chicken Stock
  • Shrimp Shells & Heads (reserved from 1 lb/450g shrimp)
  • 1 medium Yellow Onion, halved and unpeeled
  • 4 inches fresh Ginger Root, sliced lengthwise
  • 4 pods Star Anise
  • 1 (3-inch) Cinnamon Stick
  • 2 pods Black Cardamom Pods, lightly crushed
  • 4-5 Whole Cloves
  • 2 Tbsp Fish Sauce
  • 1 tsp Rock Sugar (or granulated sugar)
  • Salt, to taste
  • 14 oz Flat Rice Noodles (Bánh Phở), medium width
  • 1 lb Large Raw Prawns/Shrimp, peeled and deveined
  • 1 bunch Coriander/Cilantro, chopped roughly
  • 1 cup Thai Basil Leaves
  • 1 cup Bean Sprouts
  • 2 whole Lime, cut into wedges
  • 1-2 Jalapeño or Thai Chillies, sliced thinly
  • 1/2 small Red Onion or Shallots, sliced wafer-thin
  • Hoisin Sauce & Sriracha, for serving (optional)

Instructions:

  1. Char the Aromatics: Place the onion halves (unpeeled) and ginger slices directly onto a dry, hot skillet (or under the grill/broiler). Char until the skin is blackened and soft, about 8-10 minutes. This creates a deep, smoky undertone.
  2. Toast the Spices: In the same dry skillet, lightly toast the star anise, cinnamon stick, cardamom pods, and cloves over medium heat for 2 minutes, until highly fragrant. Do not let them burn.
  3. Build the Broth: Transfer the charred onion, ginger, and toasted spices to a large stockpot. Add the 8 cups (2 L) of chicken stock and the reserved shrimp shells/heads.
  4. Simmer and Season: Bring the broth to a boil, then immediately reduce the heat to a gentle simmer. Add the fish sauce, rock sugar, and a pinch of salt. Skim any foam or impurities that rise to the surface.
  5. Steep: Let the broth simmer gently for 30 minutes. This is sufficient time to extract the flavour from the shells and aromatics without developing bitterness.
  6. Strain and Clarify: Carefully pour the broth through a fine-mesh strainer into a clean pot. Discard all solids (spices, shells, ginger, onion). Taste the broth and adjust seasoning (salt/sugar/fish sauce) until the flavour is spot on. Keep the broth piping hot.
  7. Prep Noodles: Follow the package directions for the rice noodles, which usually involves soaking in hot water or boiling briefly. Drain immediately and rinse with cold water to stop the cooking process and prevent sticking. Set aside in four large bowls.
  8. Prepare Garnish: Arrange the basil, coriander, bean sprouts, chillies, and lime wedges neatly on a serving platter. Thinly slice the red onion for garnish.
  9. Blanch the Shrimp: Just before serving, place the peeled and deveined shrimp into the simmering hot pho broth for 1 to 2 minutes, until they curl and turn opaque pink. Do not overcook.
  10. Assemble the Bowl: Place a portion of the cooked rice noodles into the serving bowls. Arrange the blanched shrimp on top of the noodles. Add a few slices of the raw, thin red onion.
  11. Ladle the Broth: Ladle the boiling hot broth over the noodles and shrimp. The heat of the broth will heat the noodles and slightly tenderise the raw onion.
  12. Serve Immediately: Serve the bowls immediately with the platter of fresh garnishes and condiments (Hoisin/Sriracha) on the side, allowing diners to customise their Pho.