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INGREDIENTS
Broth
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6 whole cloves
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6 green cardamom pods
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4 star anise pods
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3 dried chiles de árbol
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2 3-inch cinnamon sticks
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2 teaspoons black peppercorns
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1 bunch cilantro
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3 medium shallots, halved through root ends
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5 garlic cloves, smashed
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2 6-inch pieces lemongrass, tough outer layer removed, lightly smashed
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1 4-inch piece ginger, peeled, sliced ½-inch thick
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12 cups low-sodium chicken broth
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1 tablespoon fish sauce
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Kosher salt, freshly ground pepper
Paste
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½ cup cashews
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1 medium shallot, chopped
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1 Fresno chile, chopped
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1 3-inch piece lemongrass, tough outer layer removed, finely chopped
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1 1-inch piece ginger, peeled, finely chopped
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1 tablespoon dark brown sugar
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1 tablespoon shrimp paste with bean oil
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2 tablespoons vegetable oil
Assembly
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4 12-ounce packages ramen noodles
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1 pound shrimp, peeled and deveined
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8 ounces mung bean sprouts
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4 scallions, thinly sliced on a diagonal
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Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
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Freshly ground black pepper
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Chili oil and lime wedges (for serving)