Pho with seafood
Convertible lunch
You need
For 4 servings:
... for the stock
- 2 litres of fish stock
- 0.5 tsp fennel seeds
- 1 tsp coriander seeds
- 2cm cassia cinnamon
- 1 piece of star anise
- 2 tbsp fish sauce
- 1 tsp salt
- 0.5 tsp sugar
... for the garnish
Preparation
- Soak the rice noodles in lukewarm water.
- Heat the stock. Place the spices in a paper tea filter, add to the stock and simmer for approx. 30 minutes. Season to taste with fish sauce, salt and a pinch of sugar.
- Finely chop the washed coriander and chilli, slice the spring onions into rings and cut the lime into eighths. Arrange everything together with the shiitake mushrooms in a soup bowl.
- Remove the rice noodles from the water and cook in boiling water for 1-2 minutes before draining. Place the noodles in the soup bowl with the seafood and pour over the stock.Finish the soup with fish sauce, lime juice and herbs to taste.
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