This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.
If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.
Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.
Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.
Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.
To serve:
Divide the rice noodles to each bowl first, then use a slotted spoon to distribute the shrimp and veggies, about 1 1/4 cup each.
Ladle 1 cup broth over the top and garnish however you like.