Shrimp Stock for Rice Noodles with Chicken, Pork, and Shrimp

rice noodles with chicken pork and shrimp
Photo: Victoria Pearson
Makes about 2 1/4 cups

Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.


  • 1 tablespoon canola oil

  • 1 medium onion, coarsely chopped (1 cup)

  • 1 garlic clove, crushed

  • Shrimp shells from 1/2 pound small shrimp (from Rice Noodles with Chicken, Pork, and Shrimp)

  • 1 bay leaf

  • ¼ teaspoon red-pepper flakes

  • 3 tablespoons fish sauce

  • 2 cups homemade or low-sodium store-bought chicken stock

  • 1 cup water


  1. Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes. Add shrimp shells, bay leaf, and red-pepper flakes, and cook, stirring, until shells are bright pink, about 1 minute. Add fish sauce, and cook for 1 minute. Stir in stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat, and simmer, partially covered, 20 minutes. Pour through a fine sieve; discard solids. Stock can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

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