Vietnamese seafood pho, a venerable addition to the rich tapestry of Vietnamese cuisine, offers a symphony of flavors that entices the palate with its complex and aromatic character. This traditional noodle soup, while rooted in the foundational elements of classic pho, diverges through its incorporation of seafood, transforming it into a distinctively refreshing and light variant. The dish elegantly combines the delicate textures of shrimp, fish fillets, and possibly other marine offerings with a broth that sings with the harmonies of spices such as black cardamom, star anise, and cinnamon. Enhanced by a careful selection of garnishes including fresh coriander, basil, and onions, Vietnamese seafood pho stands as a testament to the culinary artistry and cultural heritage of Vietnam.
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Ingredients
The foundation of a delectable Vietnamese seafood pho lies in the carefully selected ingredients and their precise measurements. Let’s explore the essential components that come together to create this culinary masterpiece:
- Rice Noodles: rice noodles, preferably flat or round
- Assorted Seafood:
- Mixed seafood, such as:
- medium-sized shrimp, peeled and deveined
- calamari or squid, sliced into rings
- mussels, cleaned and debearded
- Mixed seafood, such as:
- Broth Spices and Herbs:
- onion, charred and thinly sliced
- fresh ginger, peeled and sliced
- whole star anise
- whole cloves
- cinnamon stick
- fish sauce
- sugar
- salt
- water
- Garnishes:
- fresh bean sprouts
- fresh cilantro leaves
- fresh Thai basil leaves
- lime wedges
- chili oil (optional)
How To Make Vietnamese Seafood Pho?
To make Vietnamese Seafood Pho, you can follow a general recipe that involves key steps. Here is a summarized guide
Broth Mastery
The heart of Vietnamese seafood pho lies in the flavorful broth. To achieve the perfect balance of aromas and depth, we’ll employ a charred onion and ginger technique to create a robust foundation, followed by a spice infusion process that unlocks the true essence of the dish.
Charred Onion and Ginger Technique
- Preheat your oven to 400°F (200°C).
- Place the sliced onion and ginger on a baking sheet and roast for 15-20 minutes, or until they develop a charred and caramelized appearance.
- Transfer the charred onion and ginger to a large pot and add the water.
Spice Infusion Process
- Add the star anise, cloves, and cinnamon stick to the pot with the charred onion and ginger.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-45 minutes, allowing the spices to infuse the broth with their aromatic essence.
- Remove the star anise, cloves, and cinnamon stick from the broth.
- Stir in the fish sauce, sugar, and salt, adjusting the seasonings to your taste.
Seafood Preparation
To ensure the seafood in your Vietnamese seafood pho is perfectly tender and flavorful, follow these steps:
- Cleaning and Preparing the Seafood:
- Peel and devein the shrimp.
- Clean the calamari or squid by removing the tentacles, internal organs, and cartilage.
- Scrub the mussels under cold running water, removing any beards or debris.
- Blanching the Seafood:
- Bring a pot of salted water to a boil.
- Gently add the shrimp, calamari/squid, and mussels to the boiling water.
- Blanch the seafood for 2-3 minutes, or until they are just cooked through.
- Immediately transfer the seafood to an ice bath to stop the cooking process.
- Drain the seafood and set aside.
Noodle Prep
The rice noodles are a crucial component of Vietnamese seafood pho, and their proper preparation is essential for achieving the desired texture and mouthfeel.
- Soaking the Noodles:
- Place the dried rice noodles in a large bowl and cover them with hot water.
- Let the noodles soak for 15-20 minutes, or until they have softened but still have a bit of firmness.
- Cooking the Noodles:
- Bring a large pot of water to a boil.
- Drain the soaked noodles and add them to the boiling water.
- Cook the noodles for 2-3 minutes, stirring occasionally, until they are tender but still have a slight bite.
- Drain the noodles and rinse them under cold water to stop the cooking process.
Assembling the Perfect Bowl
Now that we have all the components ready, it’s time to assemble the perfect bowl of Vietnamese seafood pho. Follow these steps to create a visually stunning and flavorful masterpiece:
- Divide the Noodles and Seafood:
- Place an equal portion of the cooked rice noodles in each serving bowl.
- Arrange the blanched seafood (shrimp, calamari/squid, and mussels) on top of the noodles.
- Ladle the Broth:
- Reheat the fragrant broth if necessary.
- Carefully ladle the hot broth over the noodles and seafood, ensuring the bowl is filled to the brim.
- Garnish with Herbs:
- Generously top the pho with fresh bean sprouts, cilantro, and Thai basil.
- Provide lime wedges and chili oil on the side for your guests to customize their pho to their liking.
Dietary Adjustments
To accommodate various dietary needs, consider the following alternatives:
- Vegetarian/Vegan:
- Replace the seafood with tofu or mushrooms.
- Use vegetable broth instead of the fish-based broth.
- Gluten-Free:
- Use gluten-free rice noodles instead of the regular rice noodles.
Serving and Enjoyment
Vietnamese seafood pho is typically served in large, shallow bowls to allow for easy access to the noodles, seafood, and broth. The recommended serving size is approximately 1 to 1.5 cups (240-355 ml) of broth per person, with a generous portion of noodles and seafood.
To enhance the pho experience, encourage your guests to personalize their dish by squeezing fresh lime juice, adding a drizzle of chili oil, and garnishing with additional herbs and bean sprouts.
Preservation Tips
Leftovers of Vietnamese seafood pho can be stored and reheated with ease, ensuring you can enjoy the flavors of this dish for days to come.
- Storing the Pho:
- Store the cooked noodles, seafood, and broth separately in airtight containers in the refrigerator.
- The noodles and seafood can be kept for up to 3-4 days, while the broth can be stored for up to 5-7 days.
- Reheating the Pho:
- To reheat, bring the broth to a gentle simmer on the stove.
- Add the pre-cooked noodles and seafood and heat through, being careful not to overcook the seafood.
- Adjust the seasoning as needed, and serve with fresh garnishes.
Cultural Insight
Vietnamese seafood pho is more than just a delicious dish; it is a reflection of the rich culinary heritage and regional diversity of Vietnam.
Each region of Vietnam has its own unique variation of pho, with different flavors and ingredients that cater to local preferences. For example, the pho from the northern region is often characterized by a richer, beefier broth, while the southern pho tends to have a lighter, more aromatic broth with a focus on seafood.
Moreover, the preparation of pho is deeply rooted in Vietnamese culture, with the act of slurping the noodles and savoring the broth considered a symbol of enjoying the meal to the fullest.
Conclusion: Vietnamese Seafood Pho
Vietnamese seafood pho is a culinary masterpiece that showcases the depth and complexity of Vietnamese cuisine. From the fragrant broth to the tender seafood and perfectly cooked noodles, every element of this dish comes together in a symphony of taste and texture.
Whether you’re a seasoned pho enthusiast or a newcomer to this gastronomic delight, I encourage you to explore and immerse yourself in the rich flavors and cultural significance of Vietnamese seafood pho. Embark on a flavorful journey and discover the delectable wonders this dish has to offer.
Ingredients
- Broth:
- 1 pound assorted seafood (shrimp, scallops, mussels, squid, etc.)
- 1 tablespoon vegetable oil
- 1 yellow onion, charred
- 2-inch piece ginger, peeled and charred
- 1 small whole head of garlic, charred
- 8 cups water
- 2 quarts low-sodium vegetable broth
- 2 tablespoons fish sauce
- 1 star anise pod
- 2 whole cloves
- 1 cinnamon stick (optional)
- Salt and freshly ground black pepper, to taste
- Noodles and Toppings:
- 8 ounces dried rice noodles (banh pho)
- 1/2 cup fresh bean sprouts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh Thai basil (optional)
- 1 lime, cut into wedges
- Sliced green onions
- Sriracha (optional)
- Hoisin sauce (optional)
- Chopped fresh red chilies (optional)
Instructions
- Prepare the Broth:
- In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the shrimp shells (if using), yellow onion, ginger, and garlic. Char on all sides until slightly browned.
- Add water, vegetable broth, fish sauce, star anise pod, cloves, and cinnamon stick (if using) to the pot. Bring to a boil, then reduce heat and simmer for 1-2 hours, skimming any foam that rises to the surface.
- Strain the broth into a clean pot, discarding the solids. Season with salt and pepper to taste.
- Prepare the Seafood:
- While the broth simmers, clean and devein the shrimp (if using whole shrimp). Slice or chop larger seafood pieces like squid or scallops into bite-sized pieces.
- In a separate pan, heat a small amount of oil over medium heat. Sauté the seafood until cooked through, about 2-3 minutes per side for shrimp and scallops, and slightly longer for squid or mussels.
- Cook the Noodles:
- Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually for 3-5 minutes. Drain the noodles and rinse under cold water.
- Assemble the Pho:
- Divide the cooked noodles among serving bowls. Top with the cooked seafood and ladle the hot broth over the noodles and seafood.
- Serve:
- Garnish each bowl with fresh bean sprouts, cilantro, Thai basil (if using), lime wedge, and sliced green onions.
- On the side, offer sriracha, hoisin sauce, and chopped red chilies for those who want to adjust the spice level and flavor profile.
Notes
- Broth Variations: You can add other aromatics to the broth like lemongrass or dried mushrooms for additional depth of flavor.
- Leftovers: Store leftover broth in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. Cooked noodles and seafood are best enjoyed fresh, but can be stored separately in the refrigerator for up to 1 day.
- Vegetarian Option: Omit the seafood and use vegetable broth instead of low-sodium vegetable broth for a vegetarian version. You can add tofu or mushrooms for extra protein.
Nutrition Facts
Vietnamese Seafood Pho
Serves: 4-6 servings
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 400-550 | |
| % Daily Value* | ||
| Total Fat 15-25 grams | 23.1% | |
| Saturated Fat 3-5 grams | 15% | |
| Trans Fat 0 grams | ||
| Cholesterol 150-250mg | 50% | |
| Sodium 800-1200mg | 33.3% | |
| Total Carbohydrate 50-60 grams | 16.7% | |
| Dietary Fiber 2-3 grams | 8% | |
| Sugars 5-10 grams | ||
| Protein 30-40 grams | ||
| Vitamin A Trace amounts | Vitamin C 10-15mg | |
| Calcium 200-300mg | Iron 4-6mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
