Seafood Pho Recipe
BEEF BROTH WITH SHRIMP, SQUID, FISH BALLS.
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Ingredients
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Broth (beef base)
Seafood
Noodles & bowls
Aromatics & garnishes
Finishing
Method
Broth (beef base)
- 1
Blanch bones to clarify
Place beef bones (and oxtail if using) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil for 8–10 minutes. Drain the bones and discard the blanching liquid. Rinse the bones and the pot under hot water to remove scum.
- 2
- 3
Toast spices
In a dry skillet over medium heat, toast star anise, cloves, cardamom pods, cinnamon stick, and coriander seeds for 2–3 minutes until fragrant. Transfer to a spice bag or wrap in cheesecloth and tie.
- 4
Simmer broth
Return cleaned bones to the stockpot and add 4 liters of fresh cold water. Add the charred onion and ginger, the wrapped spices, and rock sugar. Bring to a gentle simmer (not a rolling boil). Skim any surface impurities in the first 20–30 minutes. Partially cover and simmer gently for 3–4 hours for a rich beef-flavored broth.
- 5
Season broth
After simmering, remove bones and strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Add fish sauce, sea salt, and white pepper; taste and adjust—add more fish sauce for umami or salt as needed. Keep broth hot on low heat.
Seafood
- 6
Prepare seafood
Pat shrimp, squid, fish balls, and fish pieces dry. If fish balls are frozen, thaw in cold water and drain. Keep refrigerated until ready to cook; seafood will be cooked briefly in hot broth.
- 7
Cook seafood in broth
Bring the strained, seasoned broth to a rolling simmer. Add fish balls first and simmer 3–4 minutes until heated through. Add squid rings and simmer 1–2 minutes until just opaque. Add fish pieces and simmer 1–2 minutes until cooked through. Finally add shrimp and simmer 1–2 minutes until pink and firm. Do not overcook; seafood should be tender. Taste broth and adjust seasoning if needed.
Noodles & bowls
- 8
Prepare noodles
If using dried rice noodles: place in a large bowl and cover with hot (not boiling) water for 8–10 minutes until pliable but still slightly firm; drain and rinse with cold water to stop cooking. If using fresh noodles: separate and briefly dunk in boiling water 15–30 seconds to loosen, then drain. Toss noodles with 1 tsp oil to prevent sticking.
- 9
Aromatics & garnishes
- 10
Serve with garnishes
Place bean sprouts, Thai basil, cilantro, sliced green onions, lime wedges, and sliced chilies on a platter or serve alongside. Let diners add hoisin and Sriracha to taste. Sprinkle a little additional white pepper if desired.