Name: Vietnamese Seafood Pho
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 4
Ingredients: 8 cups seafood or fish stock; 1 lb mixed seafood (shrimp, squid, white fish fillets), cleaned and cut into bite-sized pieces; 8 oz rice noodles (banh pho); 2 tablespoons fish sauce; 1 tablespoon grated fresh ginger; 2 star anise pods; 1 cinnamon stick; 2 cloves; 1 onion, halved and charred; 2 cups bean sprouts; 1 cup mixed fresh herbs (Thai basil, cilantro, mint); 2 limes, cut into wedges; 2 jalapeño or Thai chili peppers, thinly sliced; 2 green onions, thinly sliced

Instructions

Prepare the broth

In a large pot, add the seafood stock, charred onion, ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors. Strain the broth and return it to the pot.
Cook the noodles

While the broth is simmering, prepare the rice noodles according to package instructions. Drain well, rinse with cold water, and set aside.
Season the broth

Add fish sauce to the strained broth and adjust seasoning to taste. Bring the broth back to a gentle simmer.
Cook the seafood

Add the seafood to the simmering broth. Cook gently until the seafood is just cooked through - about 2-3 minutes for shrimp, 2 minutes for squid, and 3-4 minutes for fish, depending on thickness.
Assemble the bowls

Divide the cooked rice noodles among 4 large serving bowls. Ladle the hot broth and seafood over the noodles.
Add the garnishes

Top each bowl with bean sprouts, fresh herbs, green onions, and jalapeño slices. Serve immediately with lime wedges on the side for squeezing over the soup.

Vietnamese Seafood Pho

Ingredients

Instructions

Nutritional Information