Step 1

If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.

Step 2

If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.

Step 3

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.

Step 4

Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.

Step 5

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.

Step 6

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.

Step 7

Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.

Step 8

Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.

Step 9

Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.

Step 10

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.

Step 11

Ladle 1 cup broth over the top and garnish however you like.

Step 12

Serve with lime wedges and sriracha.