- 6 whole cloves
- 6 green cardamom pods
- 4 star anise pods
- 3 dried chiles de árbol
- 2 (3-inch) cinnamon sticks
- 2 teaspoons black peppercorns
- 1 bunch cilantro
- 3 medium shallots, halved through root ends
- 5 garlic cloves, smashed
- 2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed
- 1 (4-inch) piece ginger, peeled, sliced ½-inch thick
- 12 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- Kosher salt, freshly ground pepper
- 1/2 cup cashews
- 1 medium shallot, chopped
- 1 Fresno chile, chopped
- 1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped
- 1 (1-inch) piece ginger, peeled, finely chopped
- 1 tablespoon dark brown sugar
- 1 tablespoon shrimp paste with bean oil
- 2 tablespoons vegetable oil
- 4 (12-ounce) packages ramen noodles
- 1 pound shrimp, peeled and deveined
- 8 ounces mung bean sprouts
- 4 scallions, thinly sliced on a diagonal
- Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
- Freshly ground black pepper
- Chili oil and lime wedges (for serving)
- Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
- Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
- Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.