Pho Hai San (Seafood Pho)

Ingredients

• 3 whole dried star anise pods
• 2 inch piece fresh ginger, unpeeled
• 2 tablespoons fish sauce
• 6 cups chicken or seafood broth
• 4 ounces dried rice noodles (1/8-inch wide)
• 6 ounces large shrimp, peeled and deveined
• 6 ounces firm white fish (cod or halibut), cut into bite-sized pieces
• 4 ounces squid, cleaned and sliced into 1/4-inch rings
• 1 bundle fresh herbs (Thai basil, cilantro, mint) and lime wedges for serving

Instructions

1. 1

   Place the ginger piece on a cutting board, then use the flat side of a large knife to press down and crush it until you hear it crack and see it flatten — do not cut it.

2. 2

   Bring a large pot of water to a boil over high heat, then add the rice noodles and stir once to separate them — cook until softened and chewy, about 5 minutes.

3. 3

   Drain the noodles in a colander, divide them between two deep bowls, and set the bowls on the counter near your stove.

4. 4

   Pour the broth into a medium pot and place it over medium-high heat, then add the crushed ginger and star anise pods — bring to a rolling boil, about 5 minutes.

5. 5

   Add the fish sauce and stir once, then reduce heat to medium and let it simmer gently for 10 minutes so the flavors infuse — the surface should bubble slowly, not rapidly.

6. 6

   Taste a tiny spoonful of broth — it should smell strongly of anise and taste savory and slightly salty; if too salty, add 1/4 cup water and taste again.

7. 7

   Add the shrimp and fish pieces to the simmering broth, stirring gently once to separate them — cook until the shrimp turns pink and the fish looks opaque, about 3 minutes.

8. 8

   Add the squid rings and stir once, cooking for 1 more minute until the rings curl tightly and look opaque white — do not overcook or they will become rubbery.

9. 9

   Remove the ginger and star anise pods from the broth using a slotted spoon or small strainer and discard them.

10. 10

    Ladle the hot broth with shrimp, fish, and squid evenly over the noodles in each bowl, then top with a small handful of fresh herbs and serve with lime wedges on the side.

Tools you’ll need

• large chef's knife
• large pot with lid
• medium pot with lid
• colander
• two deep bowls
• slotted spoon or small strainer
• ladle
• wooden spoon

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min