Hearty and Nourishing Seafood Pho: A Vietnamese Delicacy

Ingredients

  • 1 lb of fresh seafood mix (shrimp, scallops, squid)
  • 1 large onion, halved
  • 4-inch piece of fresh ginger, halved lengthwise
  • 2 cinnamon sticks
  • 1 tablespoon whole coriander seeds
  • 4 whole cloves
  • 2 whole star anise
  • 4 cups of beef or vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons of vegetable oil
  • 1 package of rice noodles (14 oz)
  • Fresh herbs for garnish (cilantro, mint, or basil)
  • 2 limes, cut into wedges
  • 2 green onions, sliced
  • 2 cups of bean sprouts
  • Sriracha or hoisin sauce, for serving

Steps and instructions

  1. Char the onions and ginger directly over an open flame (grill or gas stove) until slightly blackened, about 5 minutes on each side. Rinse with water.
  2. In a large pot, dry roast cinnamon, coriander seeds, cloves, and star anise over medium-low heat. Stir constantly, until fragrant, about 3-4 minutes.
  3. Add vegetable oil to the pot. Once the oil is hot, add the charred onion and ginger to the pot along with the broth, fish sauce, and sugar. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
  4. While the broth simmers, prepare your seafood mix by cleaning and deveining shrimp and scrubbing any shells. Set aside.
  5. Soak the rice noodles in hot water for about 20 minutes, then drain and set aside.
  6. After the broth has simmered for 1 hour, strain it into a new pot and discard the solids. Bring the strained broth to a simmer over medium heat, and add the seafood mix. Cook until the seafood is done, about 5 minutes.
  7. Divide the noodles between 4 bowls. Ladle the broth and seafood over the noodles. Serve with a plate of the garnishes - cilantro, mint, basil, lime wedges, green onions, bean sprouts, and sauces. The diner can then add these according to personal preference, then stir to combine.

Tools for making

  • Large Pot - Needed to simmer the broth and cook the seafood
  • Grill or Gas Stove - Used to char the onions and ginger
  • Strainer - Used to strain the broth and remove solids
  • Tongs - Helpful for handling and flipping the charred onions and ginger
  • Knife - Needed to halve the onion and ginger, and for slicing green onions and herbs
  • Cutting Board - Used for chopping and preparing ingredients
  • Measuring Spoons - Required to measure fish sauce, sugar, and other ingredients
  • Serving Bowls - Used to serve the finished pho
  • Soup Ladle - Essential for scooping and serving the broth
  • Cooking Spoon - Used for stirring and mixing ingredients in the pot
  • Plate or Bowl for Garnishes - Needed to present fresh herbs, lime wedges, and bean sprouts

Recipe variations

  • Replace the seafood mix with a specific type of seafood such as shrimp, fish fillets, or crab.
  • Use chicken or beef instead of seafood for a different protein option.
  • Add vegetables such as bok choy, mushrooms, or bell peppers to the broth.
  • Experiment with different spices like cardamom, fennel seeds, or cloves for a unique flavor profile.
  • Make it vegetarian by using vegetable broth and omitting the seafood or meat.
  • Include additional toppings such as sliced jalapenos, fried shallots, or crushed peanuts for added texture and flavor.
  • Try different types of noodles like udon noodles, egg noodles, or even zucchini noodles for a low-carb alternative.
  • For a spicy kick, add a few dashes of hot sauce, chili flakes, or chili oil to the broth.
  • Experiment with different herbs for garnish, such as Thai basil, sawtooth coriander, or lemon balm.

Recipe overview

Seafood Pho is a variant of the traditional Vietnamese noodle soup that typically features beef or chicken. This flavorful and hearty dish is a symphony of fresh seafood, aromatic spices, and rice noodles, all swimming in a savory broth. The beauty of this recipe lies in its versatility and the balance between cooked and fresh ingredients. The broth is simmered with charred onions and ginger, along with a bouquet of spices such as star anise, cloves, and coriander seeds, which gives it a deep and complex flavor profile. The additional herbs and sauces served on the side allow each diner to customize their bowl according to their taste. This Seafood Pho is not only deeply comforting but also light and healthy, making it a perfect meal for any season. It may seem like a lot of work, but the process is quite simple and the result is worth every minute.

Common questions

  1. Can I use other types of seafood? Yes, you can use other types of seafood such as fish fillets, mussels, or clams. Adjust the cooking time accordingly to ensure they are properly cooked.
  2. Can I use chicken or vegetable broth instead of beef broth? Yes, you can use chicken or vegetable broth if you prefer. It will alter the flavor slightly, but it will still be delicious.
  3. Can I make this recipe vegetarian or vegan? Yes, you can make this recipe vegetarian or vegan by using vegetable broth and omitting the seafood. You can add tofu or other plant-based proteins for added texture and flavor.
  4. Can I make the broth in advance? Yes, you can make the broth in advance and store it in the refrigerator for up to 3 days. Just reheat it before adding the seafood and serving.
  5. Can I adjust the spiciness of the pho? Yes, you can adjust the spiciness by adding more or less sriracha sauce or hoisin sauce to your bowl. You can also add sliced fresh chili peppers if desired.
  6. Can I freeze the leftover pho? It is not recommended to freeze the pho as the rice noodles and seafood may not retain their texture and flavor upon thawing. It is best enjoyed fresh.

Serving dishes and utensils

Origin stories

Pho, a popular Vietnamese soup, is often synonymous with the beef variety, Pho Bo. However, Vietnam's vast coastline offers a plethora of seafood, which has led to the creation of Pho Hai San, or Seafood Pho. Interestingly, the name "pho" actually comes from the French dish "pot-au-feu", as a result of French colonization in the late 1800s. Just like pot-au-feu, pho was initially made by simmering beef bones for a long period of time. Over time, Vietnamese cooks began to incorporate local ingredients and flavors, transforming it into the uniquely Vietnamese dish we know and love today. Seafood pho showcases the country's abundant seafood and is particularly popular in coastal cities. Whether it's prepared with shrimp, fish, squid, or a mix, Seafood Pho is a testament to Vietnam's rich culinary heritage and resourcefulness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.