Ingredients with Measurements:
- 8 cups of chicken or seafood broth
- 1 lb of shrimp, peeled and deveined
- 1 lb of mussels, cleaned and debearded
- 1 lb of squid, cleaned and sliced
- 1 lb of rice noodles
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1-inch piece of ginger, sliced
- 2 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tbsp of sugar
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- 1 jalapeno, sliced
- 1 cup of bean sprouts
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Bowls for serving
Step-by-step instructions:
1. In a large pot, heat the chicken or seafood broth over medium-high heat.
2. Add the onion, garlic, and ginger to the pot and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
3. Add the fish sauce, soy sauce, and sugar to the pot and stir to combine.
4. Add the shrimp, mussels, and squid to the pot and let it cook for 5-7 minutes or until the seafood is cooked through.
5. While the seafood is cooking, prepare the rice noodles according to the package instructions.
6. Once the seafood is cooked, remove it from the pot using a strainer and set it aside.
7. To assemble the pho, divide the cooked rice noodles among bowls.
8. Ladle the broth over the noodles, making sure to distribute the seafood evenly among the bowls.
9. Serve the pho with lime wedges, cilantro, jalapeno, and bean sprouts on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 3g
Carbohydrates: 50g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken broth can be substituted for vegetable broth for a vegetarian version.
- Shrimp, mussels, and squid can be substituted for other seafood such as fish or scallops.
- Rice noodles can be substituted for egg noodles or udon noodles.
Variations:
- Add sliced carrots, mushrooms, or bok choy to the broth for extra vegetables.
- Use different herbs such as Thai basil or mint instead of cilantro.
- Add a splash of sriracha or hoisin sauce for extra flavor.
Tips and tricks:
- Make sure to clean the mussels thoroughly before cooking.
- If using frozen seafood, thaw it before cooking.
- Adjust the amount of fish sauce, soy sauce, and sugar to your taste.
Storage instructions:
Leftover pho can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pho in a pot and heat over medium heat until warmed through.
Presentation ideas:
Serve the pho in individual bowls with the lime wedges, cilantro, jalapeno, and bean sprouts on the side for garnish.
Garnishes:
Lime wedges, cilantro, jalapeno, and bean sprouts.
Pairings:
Pair the seafood pho with a crisp white wine such as Sauvignon Blanc or a light beer such as a pilsner.
Suggested side dishes:
Serve the pho with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the seafood is overcooked, reduce the cooking time or remove it from the pot earlier.
Food safety advice:
Make sure to cook the seafood thoroughly to avoid foodborne illness.
Food history:
Pho is a Vietnamese noodle soup that originated in the early 20th century in northern Vietnam.
Flavor profiles:
The seafood pho is savory, slightly sweet, and has a hint of spice from the jalapeno.
Serving suggestions:
Serve the pho as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese