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Recipe by Tammie Hughes
Pho, pronounced “fuh”— is a Vietnamese soup of noodles, broth, vegetables, and fresh toppings. For this comfy bowl of pho, I started with a Seafood Stock by Kitchen Basics®. The recipe makes two generous portions.
Ingredients:
1 Quart Seafood Stock
1 Cinnamon Stick
1 Star Anise
3 Fresh Peeled Garlic Cloves
½ Inch Piece of Fresh Ginger
3 Leeks – Cleaned, Trimmed, Sliced
½ Package (4 oz) of Pho Rice Noodles
2 Cups Fresh Lobster Meat, Cooked and Cooled
2 Tb Soy Sauce
1 Tb Red Boat Fish Sauce
1 Tb Golden Brown Sugar
Toppings:
Handful Fresh Cilantro, Loosely Chopped
1 Cup Fresh Spinach
½ Cup Fresh Mung Bean Sprouts
2 Slices Fresh Red Onions
2 Stalks Fresh Chopped Green Scallions
4 Fresh Lime Wedges
Sriracha
Fresh Jalapeños
Instructions:
Heat the broth over medium heat. Add in the cinnamon, star anise, garlic cloves, and ginger. Simmer for 20 minutes on low. Prepare the rice noodles according to package directions, then drain, rinse, pat dry, and set aside. Strain the broth and return to the pot. Sauté fresh leeks in a separate pan, using a little olive oil. Add the leeks, sugar, fish sauce, and soy sauce to the broth.
Assemble:
Put half of the noodles in the center of each bowl and pour half the broth over the noodles. Add garnish items around the circumference of each bowl — lobster, fresh spinach, fresh cilantro, green scallions, mung beans, red onions, and lime wedges. Use a bit of sriracha and fresh jalapeños, if desired.
This recipe can easily be adjusted to use shrimp or other seafood instead of lobster. You can also substitute wilted baby Bok choy for the spinach. Experiment and have fun!