Back to 4 servings 12 medium shrimp, shell on, divided; shells reserved 4 cups water, for the broth 1 tablespoon vegetable oil 0.5 pound ground pork 3 shallots, minced 2 garlic cloves, minced 2 tablespoons soy sauce 1 tablespoon dark soy sauce 1 tablespoon sugar 0.25 teaspoon five-spice powder 0.5 cup water, for the pork topping 12 ounces thin fresh egg noodles 1 cup bean sprouts 0.25 cup fresh cilantro leaves, chopped black vinegar, for serving
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1 Step 1: Remove the shells from the shrimp and put the shells and meat in separate bowls. Set a dry pot over medium heat, add the shells, and stir them for roughly 3 minutes, until they turn pink and smell toasty.2 Step 2: Add 4 cups water to the toasted shells, bring to a boil, then reduce and simmer for 20 minutes. Strain and discard the shells.3 Step 3: Heat the oil in a pan over medium heat. Cook the shallots about 5 minutes, until golden.4 Step 4: Add the ground pork and garlic, breaking up the meat until no longer pink.5 Step 5: Stir in both soy sauces, the sugar, five-spice powder and 1/2 cup water. Simmer uncovered for about 15 minutes, until thickened. Set aside.6 Step 6: Drop the peeled shrimp into the hot strained broth and cook 1 to 2 minutes, just until they turn pink and are cooked through. Lift them out with a slotted spoon and set aside, then keep the broth hot.7 Step 7: Blanch the noodles and bean sprouts together in boiling water for 1 to 2 minutes. Drain well and divide among 4 bowls.8 Step 8: Pour hot broth over the noodles in each bowl. Spoon a generous amount of the pork mixture on top, add 3 shrimp to each bowl, and scatter on the cilantro. Bring black vinegar to the table for adding as desired.getsaucepan.com/r/7a48f68f-cd6d-5c56-a1f5-e89697f32693
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