Pho Tom Recipe

Toast aromatics

Dry-toast the coriander seeds, star anise, cloves, cinnamon stick, and cardamom pods in a small skillet over medium heat, shaking frequently, until fragrant (about 2–3 minutes). Transfer to a spice sachet or wrap in cheesecloth and tie, or keep loose to strain later.

Char onion and ginger

Place the halved onion and halved ginger, cut side down, on a hot skillet or directly over an open flame until the cut surfaces are nicely charred (about 5–8 minutes). This deepens the broth flavor. Rinse briefly to remove any ash and set aside.

Simmer broth

In a large pot, add the shrimp shells and heads and 8 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam and impurities that rise to the surface for clearer broth (about 5 minutes of skimming).

Add aromatics & seasonings

Add the toasted spices (in sachet or loose), charred onion, charred ginger, fish sauce, sugar, and salt to the pot. Maintain a gentle simmer (not a rolling boil) and simmer for 30 minutes to extract flavor from the shrimp shells and aromatics.

Strain & finish broth

After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot or large bowl, pressing lightly on the shells to extract liquid. Discard solids. Taste and adjust seasoning with additional fish sauce or salt if needed. Keep broth hot over low heat until serving. For a clearer broth, let sit a few minutes and skim any fat or refrigerate briefly and remove solidified fat.

Prepare noodles

Bring a separate pot of water to a boil. Remove from heat and add the dried rice vermicelli, soaking according to package directions (usually 4–6 minutes) until tender but slightly springy. Drain and rinse briefly with cool water to stop cooking. Toss with a little sesame oil (optional) to prevent sticking.

Cook shrimp

When the broth is ready and hot, bring it to a gentle boil. Add the peeled and deveined shrimp to the simmering broth and cook for 1.5–2.5 minutes, until shrimp are opaque and just cooked through. Remove shrimp with a slotted spoon and set aside briefly. (Alternatively, place raw shrimp in bowls with noodles and ladle boiling broth over them to cook instantly.)

Assemble bowls

Divide the prepared noodles among 4 serving bowls (approximately 2 oz dry noodles per serving). Arrange the cooked shrimp on top of the noodles.

Ladle broth

Ladle the hot strained broth over the noodles and shrimp, filling each bowl so the shrimp are submerged and the noodles are warmed (about 2 cups broth per bowl).

Add garnishes

Offer bean sprouts, Thai basil, cilantro, sliced green onions, lime wedges, and sliced chiles on the side or add directly to bowls. Drizzle hoisin sauce and Sriracha on the side for each diner to add to taste. Finish with a light drizzle of sesame oil if using.

Serve

Serve immediately while broth is hot so shrimp remain tender. Encourage diners to squeeze lime and add sauces and herbs to their taste.