This soup has fish sauce and shrimp paste.  Both of these smell and taste HORRIBLE by themselves but when added in small quantities they something extra to a dish.  We use Pantai shrimp paste as it has a much lighter taste than some shrimp pastes.

First make the broth.  Toast the cloves, cardamom, star anise, cinnamon, and peppercorns in a large pot over medium heat, stirring often until fragrant.  This should take about 2 minutes. Add the broth, fish sauce, cilantro, shallots, garlic, lemongrass, and ginger and bring to a boil. Reduce heat, cover, and simmer for 1 hour. Strain into a large bowl.  Throw the solids out, they have given all they can to this dish. Return the broth to the pot and turn the heat to medium low to keep the broth hot.

While the broth is simmering, make the paste.  Pulse the cashews in a food processor until they are finely ground. Now add the shallot, lemongrass, ginger, brown sugar, and shrimp paste and process until smooth. Heat the oil in a small non-stick skillet over medium.  Cook the paste, stirring with a silicone spatula, until it begins to brown, about 2 minutes.  Now add the paste to the broth has been cooked, strained, and returned to the pot.  Stir to break it up.  Season the broth with salt and pepper.  Bring the broth to a simmer, add the shrimp, and stir until the shrimp are cooked.   Cooking the shrimp should take 2 to 3 minutes.

Cook noodles according to package directions. Drain. Add the noodles to the broth and stir well.  Ladle the broth into the bowls, top with green onions, sprouts, and herbs.  Add a few drops of chili oil to each bowl for a little spice and a few more if you like it hot.  Stir well and serve with lime wedges for a garnish.