Shrimp Pho with Vermicelli Noodles

Name: Shrimp Pho with Vermicelli Noodles
Prep time: 30 min
Total time: 75 min
Yield: 4 bowls
Ingredients: 1 lb, peeled (keep the shells) Shrimp; 8 cups Fogato vegetable broth, or Fogato chicken bouillon in water; 1, halved Onion; 3 inches, halved Ginger; 4 cloves Garlic; 1 sachet Fogato pho blend; 2 tbsp Fish sauce; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; 8 oz Rice vermicelli; 2, sliced Thai red chiles; a handful Mint; a handful Thai basil; 2, in wedges Lime; to serve Fogato sriracha

Charred aromatics, whole spices and all the fixings.

Ingredients

1 lb, peeled (keep the shells) Shrimp
8 cups Fogato vegetable broth, or Fogato chicken bouillon in water
1, halved Onion
3 inches, halved Ginger
4 cloves Garlic
1 sachet Fogato pho blend
2 tbsp Fish sauce
1 tbsp Soy sauce
1 tbsp Oyster sauce
8 oz Rice vermicelli
2, sliced Thai red chiles
a handful Mint
a handful Thai basil
2, in wedges Lime
to serve Fogato sriracha

Steps

Char the onion and ginger in a dry pan until blackened in spots.
Toast the Fogato pho blend until fragrant, then add the broth, charred onion and ginger, garlic and shrimp shells.
Simmer, then strain.
Season with fish sauce, soy and oyster sauce.
Cook the rice vermicelli. Poach the shrimp in the hot broth until pink.
Ladle over the noodles and pile on chiles, mint, basil, lime and sriracha.

Charring the onion and ginger is what gives the broth its depth.

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