BHA & BHT Free Gluten Free Shrimp Pho
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Learn more →Ingredients
4 servings
For the broth
- 1 large yellow onion, halved
- 3-inch piece fresh ginger, halved lengthwise
- 8 cups seafood stock broth or chicken broth
- 3 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 tbsp tamari
- 1 tbsp fish sauce
- 1 tsp sugar
- salt, to taste
For the noodles
- 8 oz dried rice noodles (flat, about ¼-inch wide)
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
For serving
- 2 cups bean sprouts
- 1 cup fresh thai basil leaves
- 1 lime, cut into wedges
- 2 fresh red or green chiles, thinly sliced (optional)
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
- hoisin sauce, for serving (optional)
- sriracha, for serving (optional)
Instructions
- 1
Set a large pot over the highest flame on your stovetop. Place the onion halves and ginger cut-side down directly in the dry pot and cook, undisturbed, for 5–7 minutes, until the cut surfaces are deeply charred and blackened in spots. Turn and char the rounded sides for 2–3 minutes more. Remove and set aside.
- 2
Add the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds to the same dry pot over medium heat and toast, stirring frequently, for 1–2 minutes, until fragrant and just beginning to smoke. Watch closely, as the spices can scorch quickly.
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