Instructions

• If using frozen shrimp, thaw completely and pat dry with paper towels. If using fresh shrimp with shells, peel the shrimp and reserve the shells for the stock; if your shrimp are already peeled, proceed to step 2.
• Separate the cilantro leaves from the stems. Chop and set the leaves aside for garnish; add the stems to the pot for the broth.
• In a medium saucepan combine 1 1/2 quarts vegetable or chicken broth, 1 Tbsp fish sauce, 1 Tbsp soy sauce, 1 cinnamon stick, 1 star anise pod, the sliced 1-inch piece of ginger, and any reserved shrimp shells. Bring to a gentle simmer over medium heat.
• Simmer the broth for 20–25 minutes until very fragrant. Use a slotted spoon to remove and discard the cinnamon stick, star anise, ginger slices, cilantro stems, and any shrimp shells. Keep the strained broth at a gentle simmer.
• While the broth simmers, bring a large pot of water to a boil, then remove it from the heat and add the 6 ounces thin rice noodles. Soak the noodles for 3–5 minutes or according to package instructions until tender, then drain and divide among serving bowls.
• Prepare the vegetables: halve the 8 ounces white mushrooms and cut the small head of cauliflower (about 3 cups) into florets.
• Add the mushrooms and cauliflower florets to the simmering broth and cook 4–5 minutes, until the vegetables are tender but still slightly crisp.
• Add the 1 pound large shrimp to the broth and cook 1–2 minutes, until the shrimp are firm, opaque, and pink. Do not overcook.
• Taste the broth and adjust seasoning with salt to taste, keeping in mind the broth already contains fish sauce and soy sauce.
• Use a slotted spoon to distribute the shrimp and vegetables evenly over the noodles in the bowls.
• Ladle hot broth over each bowl to cover the noodles and toppings. Garnish with the reserved cilantro leaves and any of the suggested garnishes (thinly sliced jalapeño, lime wedges, mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce). Serve immediately.