20-Min Seafood Pho with Crispy Tofu & Rolls
A vibrant Vietnamese seafood pho bowl with shrimp, squid, and crispy fried tofu, served alongside fresh summer rolls and all the bright garnishes. Built on a quick aromatic broth base and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 tbsp fish sauce
- ¾ lb shrimp and squid, mixed (fresh or frozen)
- 6 oz rice noodles
- 8 oz pre-fried tofu cubes or fried tofu strips
- 4 rolls fresh summer rolls (store-bought or homemade)
- 1.5 cups fresh bean sprouts
- 1 whole lime (cut into wedges)
- 5 cups store-bought pho broth or chicken broth base
Instructions
- 1
Bring broth to a boil in a large pot. Add fish sauce and stir to combine.
- 2
Add shrimp and squid to the boiling broth. Cook for 2–3 minutes until shrimp are pink and opaque.
- 3
While seafood cooks, place rice noodles in a bowl and pour boiling water over them. Let sit 4–5 minutes until tender, then drain.
- 4
Divide noodles between two bowls. Top with cooked seafood and hot broth, then scatter fried tofu and bean sprouts on top.
- 5
Serve pho with summer rolls, lime wedges, and small bowls of dipping sauces (sriracha, hoisin, chili sauce) on the side.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- medium bowl
- two serving bowls
- knife for lime wedges
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