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Ingredients

4 cups chicken stock 4 cups vegetable broth 3 large shallots, sliced 3 tablespoons low-sodium soy sauce 3 tablespoons fish sauce 1 tablespoon ground ginger 1 tablespoon rice vinegar 1 tablespoon brown sugar 5 cloves garlic, peeled and crushed 1 teaspoon ground black pepper 1 cinnamon stick 2 star anise 1 (8 ounce) package dried rice noodles ½ pound raw shrimp 1 tablespoon low-sodium soy sauce, or to taste 1 clove garlic, or to taste 2 cups bean sprouts 4 green onions, sliced 1 cup fresh basil leaves ¼ cup chopped cilantro 2 sprigs fresh mint, or more to taste 2 limes, cut into wedges, or to taste

Nutrition Info

265.5 calories carbohydrate: 50.8 g cholesterol: 61.6 mg fat: 1.6 g fiber: 3.6 g protein: 12.3 g saturatedFat: 0.2 g servingSize: - sodium: 2127.6 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

6 servings

This is as close as I've ever gotten to real Vietnamese pho with shrimp. Super yummy.