Say pho and most people think of beef or chicken. Phở hải sản keeps the pho spices and the pho noodles but tops the bowl with seafood: shrimp, cuttlefish, white fish and, if you like them, basil clams. The broth is made with chicken bones and the liquid the seafood was cooked in, which gives it a natural sweetness. Time: once the spices go in, the broth simmers for 40 minutes. Ingredients 1.5 litres vegetable stock 1 onion, sliced 500 g pho noodles (bánh phở) 2 tablespoons coriander 300 g shrimp, cuttlefish, white fish, basil clams (optional) 50 g field mushrooms 2 tablespoons chopped coriander Chicken bones Vegetables and lime, to serve Pho spices Black cardamom and green cardamom pods Cinnamon Star anise Coriander seeds Fennel seeds Cloves Sea salt How to make phở hải sản 1. Cook the seafood Peel the shrimp. Slice the cuttlefish and the white fish into small pieces. Boil the shrimp, cuttlefish and fish well. If you love basil clams, you can add them too. Lift the seafood out and set it aside for the bowls, and keep the cooking liquid: it’s the base of the broth. 2. Build the broth Cut the onion in two and fry it first. Then put the chicken bones, the onion and the field mushrooms into the seafood cooking liquid. Add the black cardamom, green cardamom, cinnamon, star anise, coriander seeds, sea salt, fennel seeds and cloves, and simmer for 40 minutes. 3. Prepare the noodles Dip the pho noodles into boiling water to soften and rinse them, then drain. 4. Assemble the bowls Put the noodles in deep bowls and ladle the broth over them. Add the seafood you cooked in step 1, then scatter some coriander and onion on top. Serve with vegetables, lime and more coriander on the side. Share:
