Vietnamese Seafood Pho Recipe

Char aromatics

Cut the onion in half (through the root) and slice the ginger lengthwise. In a large dry skillet over medium-high heat or directly over an open flame, char the cut sides of the onion and ginger until blackened in spots, about 6–8 minutes. Remove and set aside.

Toast spices

In the same dry skillet, toast the star anise, cinnamon stick, cloves, and coriander seeds for 2–3 minutes until fragrant. Shake or stir constantly to avoid burning. Transfer toasted spices to a spice bag or cheesecloth for easy removal later.

Simmer broth

In a large stockpot, add 10 cups water, shrimp shells and heads, and fish bones (if using). Bring to a gentle boil over high heat, then reduce to a simmer. Skim any foam or impurities that rise to the surface for the first 8–10 minutes to keep the broth clear.

Add aromatics and season

Add the charred onion, charred ginger, toasted spice bag, fish sauce, salt, sugar, and white pepper to the pot. Simmer gently, partially covered, for 25–30 minutes to extract flavor from the shells and spices.

Strain and finish

Remove from heat and strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Press gently on solids to extract liquid, then discard solids. Taste and adjust seasoning with additional fish sauce or salt if needed. Keep broth hot while preparing the rest (maintain at a gentle simmer).

Prepare noodles

If using dried rice noodles, soak according to package instructions in warm water until pliable (usually 20–30 minutes) then drain. If using fresh noodles, separate and briefly blanch in boiling water 10–20 seconds to loosen, then drain. Divide noodles among 4 serving bowls (about 4 oz/113 g per serving).

Cook fish balls & fish cake

Bring a medium pot of the strained broth to a gentle simmer. Add fish balls and simmer 3–5 minutes until heated through (they will float when done). Add sliced fish cake for the last 1–2 minutes to warm. Using a slotted spoon, transfer fish balls and fish cake to bowls over the noodles, leaving broth in the pot.

Cook shrimp

Keep the broth at a near-boil. Add the peeled, deveined shrimp to the simmering broth and cook for 1–2 minutes until opaque and just cooked through. Remove shrimp with a slotted spoon and place on top of fish balls and noodles in each bowl. (Alternatively, pour the hot broth over the raw shrimp in bowls to cook them instantly.)

Reheat and pour broth

Bring the strained broth to a rolling simmer. Taste once more for seasoning. If desired, stir in 1 tsp neutral oil and 1/2 tsp sesame oil for mouthfeel. Ladle 2 1/2 cups of hot broth into each bowl over the noodles and proteins, ensuring shrimp, fish balls, and fish cake are submerged and heated evenly.

Garnish

Top each bowl with about 3/4 cup bean sprouts, a handful of Thai basil leaves, a sprinkle of chopped cilantro, and sliced green onions. Add thin slices of jalapeño or Thai chilies to taste. Serve with lime wedges and small dishes of hoisin and sriracha on the side so diners can season their own bowls.

Serve

Serve immediately while hot. Encourage diners to squeeze lime, add sauces, and toss garnishes into the broth. Leftover broth can be cooled quickly and refrigerated for up to 3 days.