Vietnamese Pho with Seafood
A seafood twist on the classic Vietnamese noodle soup. Rich, savory broth filled with tender shrimp and squid, served with rice noodles and your choice of herbs.
Ingredients
- ●1 cup Pho brothStore-bought or homemade
- ●1 pound Rice noodlesFresh or dried
- ●1 pound ShrimpFresh or frozen, peeled and deveined
- ●1/2 pound SquidFresh or frozen, cleaned and cut into bite-sized pieces
- ●2 tablespoons Tangy fish sauceNam pla or similar
- ●1 cup Creamy coconut milkCanned or fresh
- ● Vietnamese herbsChoose from basil, mint, cilantro, or a combination
Instructions
- 1
Bring the Pho broth to a boil in a large pot over high heat.
- 2
Reduce the heat to medium-low and add the shrimp and squid. Cook for 2-3 minutes, or until the seafood is pink and cooked through.
- 3
Add the coconut milk and stir to combine.
- 4
Cook for an additional 2-3 minutes, or until the soup is heated through.
- 5
Cook the rice noodles according to package instructions. Drain and set aside.
- 6
To assemble the Pho, place a portion of noodles into a bowl and ladle the seafood broth over the top.
- 7
Garnish with your choice of herbs and serve immediately.
- 8
Serve with additional fish sauce, lime wedges, and chili sauce, if desired.