Pho Noodle Soup With Seafood

Name: Pho Noodle Soup With Seafood
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Cuisine: Vietnamese
Ingredients: 6 lb (2.7 kg) beef bones (marrow and knuckle); 6 lb (2.7 kg) beef bones (marrow and knuckle); 6 lb (2.7 kg) beef bones (marrow and knuckle); 20 cups (5 qt, or 5 L) water; 1 medium yellow onion, peeled; 1 tbsp (15 ml) salt, plus more to taste; 2 thumb-size pieces rock sugar, plus more to taste; Chicken stock powder, to taste; 7 oz (200 g) whole shrimp; 7 oz (200 g) cuttlefish, with skin, quill, eyes, interiors, and ink sacs removed; 7 oz (200 g) cuttlefish, with skin, quill, eyes, interiors, and ink sacs removed; 7 oz (200 g) cuttlefish, with skin, quill, eyes, interiors, and ink sacs removed; 7 oz (200 g) cuttlefish, with skin, quill, eyes, interiors, and ink sacs removed; 7 oz (200 g) cuttlefish, with skin, quill, eyes, interiors, and ink sacs removed; 7 oz (200 g) cuttlefish, with skin, quill, eyes, interiors, and ink sacs removed; 14 oz (400 g) shell-on clams or mussels, soaked in salted water to keep fresh; 14 oz (400 g) shell-on clams or mussels, soaked in salted water to keep fresh; 14 oz (400 g) shell-on clams or mussels, soaked in salted water to keep fresh; 3½ oz (100 g) fish balls; 3 shallots; 4 slices ginger (cut lengthwise into ⅛-inch-thick, or 3 mm, slices); 1 cinnamon stick; 2 black cardamom pods; 3⅓ lb (1.5 kg) fresh or cooked pho noodles; 3⅓ lb (1.5 kg) fresh or cooked pho noodles; 1 onion, sliced very thin, soaked in ice water for 15 minutes, and drained; 1 onion, sliced very thin, soaked in ice water for 15 minutes, and drained; 3 to 5 scallions (green parts chopped; white parts kept whole, smashed, and blanched); 3 sprigs Asian basil; 3 sprigs sawtooth herb

Preparation info

Yield:
8 to 10
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Simply Pho

By Helen Le

Published 2017

About

Feel free to use other kinds of seafood in this soup (phở hải sản), such as mussels, scallops, salmon, or abalone.

Ingredients

Broth

6 lb (2.7 kg) beef bones (marrow and knuckle)
20

Asia
Vietnam
Soup

Method

To make the broth: Place the beef bones in a large stockpot filled with enough water to cover them. Bring to a boil and cook for 5 to 10 minutes, until the impurities rise to the top. Drain the pot and rinse the bones well under running water.
Place the bones in a large stockpot with the water. (If you use the same pot as in step 1, make sure you clean i