Seafood Pho Bowl
A brothy Vietnamese seafood bowl built on a quick aromatic broth base, finished with fresh shrimp and squid. Tangy, fragrant, and on the table in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
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Ingredients
- 4 cups seafood broth or fish stock
- 2 tbsp ginger, peeled and sliced into coins
- 2 whole star anise
- ½ lb shrimp, peeled and deveined
- ¼ lb squid tubes, sliced into rings
- 1 whole lime (juiced) plus lime wedges
- ½ cup fresh herbs (cilantro, Thai basil, or mint), chopped
Instructions
- 1
Bring broth to a boil in a large pot over high heat, ~4 minutes.
- 2
Add ginger and star anise; simmer for 2 minutes until fragrant.
- 3
Add shrimp and squid; cook until shrimp turn pink and squid curls, ~2 minutes.
- 4
Squeeze lime juice into the pot; taste and adjust salt and pepper.
- 5
Ladle into bowls; top with fresh herbs and serve with lime wedges.
Tools you’ll need
- large pot (at least 3-quart)
- ladle
- knife
- cutting board
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