Spicy Shrimp Pho Explosion 🍤🍤🍤🍜🍜🍜

🍤 For the Shrimp & Pot Base:
• 400 g (14 oz) large shrimp, peeled & deveined (keep shells for broth if you want extra flavor)
• 2 tbsp oil (neutral, like canola or vegetable)
• 1 medium green bell pepper, sliced into thin strips
• 2–3 Thai red chilies or fresh bird’s eye chilies, finely sliced (adjust to heat preference)
• 1 tbsp fresh ginger, thinly sliced
• 3 cloves garlic, minced
• 1 small onion, thinly sliced

⸻

🍜 For the Spicy Pho Broth:
• 5 cups chicken or seafood broth (or a mix)
• Shrimp shells (optional, for extra depth)
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 1 tbsp coriander seeds
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar (or to taste)
• 1½–2 tbsp chili paste (e.g., sambal oelek, sriracha, or homemade)
• ½ lime (juiced)
• Salt & pepper to taste

⸻

🍜 Optional Add-Ins / Toppings:
• Rice noodles (pho noodles or vermicelli, cooked separately)
• Fresh bean sprouts
• Thai basil or cilantro
• Sliced jalapeños or extra green peppers
• Lime wedges
• Hoisin sauce & chili sauce (for drizzling)

⸻

🔥 Instructions

1. Build the Spicy Pho Broth
1. In a large pot, lightly toast star anise, cinnamon stick, cloves, and coriander seeds over medium heat for 1–2 minutes until fragrant.
2. Add broth and optional shrimp shells. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse flavors.
3. Strain the broth to remove solids, then return the clear broth to the pot.
4. Stir in fish sauce, soy sauce, sugar, chili paste, lime juice, salt, and pepper. Adjust spice and seasoning to your liking. Keep warm on low heat.