How To Make Pho Hai San
Pho Hai San (Seafood Pho): A Delicate Twist on a Vietnamese Classic If you’ve been following my blog, you know how much I adore Vietnamese cuisine. From the com
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Cooking tools:
- Pot
- Stove
- Skillet
- Grill
- Fine-mesh sieve
- Broth bag
- Saucepan
- Colander
- Mixing bowl
- Ladle
- Tongs
- Slotted spoon
- Cutting board
- Chef's knife
- Spoon
- Measuring cup
- Measuring spoon
- Serving bowl
- Kitchen timer
Ingredients
- 10 cups shrimp stock
- 1 onion, halved
- 3inch piece of ginger, sliced
- 2-3 rock sugar cubes
- 3-4 star anise pods
- 1 cinnamon stick
- 2-3 cloves
- 1 tbsp coriander seeds
- 1/4 cup fish sauce (adjust to taste)
- Salt to taste
- 8 oz rice noodles (banh pho)
- 2 lbs grilled shrimp
- 1/2 lb surimi
- 1 lb mussels
- 1/2 lb various fish cakes
- 1 cup bean sprouts
- 1 Thai chili, sliced (optional)
- Fresh herbs: cilantro, Thai basil, and mint
- Lime wedges, for serving
- Hoisin sauce and chili crisp, for serving
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