Prep
20 Minutes
Total
35 Minutes
Yield
4 Servings
Ingredients
Pho
2 Tbsp
Vegetable Oil
1 Ea
Onion, chopped
1 In
Piece Ginger, peeled & chopped
2 Ea
Cinnamon Sticks
3 Ea
Star Anise
2 Ea
Cardamom Pods, seeds removed & chopped
1 Tbsp
Black Peppercorns
5 Ea
Cloves
1 Tbsp
Fennel Seed
1 Tbsp
Coriander Seed
3 Cup
Chicken Stock
3 Cup
Clam Juice
1 Cup
Cilantro, leaves & stems
1 Tbsp
Fish Sauce
1 Tbsp
Hoisin
1 Tbsp
Sriracha
3 Oz
Rice Noodles
16 Oz
Heron Point Crab Meat
Garnish
1 Ea
Fresno Chili, thinly sliced
1 Ea
Radish, thinly sliced
1 Cup
Bean Sprouts
1 Ea
Lime, wedged
1/2 Cup
Thai Basil
*For 6 oz. retail can users, please see our scaled recipe below.
This Crab Pho is a coastal twist on the Vietnamese classic, filled with the warmth of ginger, star anise, and cinnamon. Delicate Heron Point crab meat soaks up the fragrant broth, blending perfectly with fresh herbs, crisp sprouts, and a touch of spice. Every bowl is light yet deeply flavorful, balancing the richness of the sea with the brightness of lime and basil. It’s a soothing, elegant take on comfort food that’s perfect any time of year.
Instructions
- In a medium sauté pan on medium-high heat, heat oil and sauté onions and ginger till soft, about 5 minutes
- In a large sauce pot on medium heat, toast all the seeds and spices together until fragrant, about 2-3 minutes
- Add cooked onions, ginger, chicken stock, clam juice and cilantro to sauce pot and bring to a boil
- Reduce heat and simmer for 10 minutes
- Strain the soup into a clean pot, discard spices. Season with fish sauce, hoisin, black pepper and sriracha and return to a simmer
- Place rice noodles in a large bowl and bring a pot of water to a boil and pour over rice noodles
- Let soak for 4 minutes, then strain and divide into 2 bowls
- Divide crab into the bowls and top with soup
- Garnish with sliced Fresno’s and radish, bean sprouts, lime wedges and Thai basil.
Pho with Crab – 16 oz
Ingredients
Pho
2 Tbsp
Vegetable Oil
1 Ea
Onion, chopped
1 In
Piece Ginger, peeled & chopped
2 Ea
Cinnamon Sticks
3 Ea
Star Anise
2 Ea
Cardamom Pods, seeds removed & chopped
1 Tbsp
Black Peppercorns
5 Ea
Cloves
1 Tbsp
Fennel Seed
1 Tbsp
Coriander Seed
3 Cup
Chicken Stock
3 Cup
Clam Juice
1 Cup
Cilantro, leaves & stems
1 Tbsp
Fish Sauce
1 Tbsp
Hoisin
1 Tbsp
Sriracha
3 Oz
Rice Noodles
16 Oz
Heron Point Crab Meat
Garnish
1 Ea
Fresno Chili, thinly sliced
1 Ea
Radish, thinly sliced
1 Cup
Bean Sprouts
1 Ea
Lime, wedged
1/2 Cup
Thai Basil
*For 6 oz. retail can users, please see our scaled recipe below.
This Crab Pho is a coastal twist on the Vietnamese classic, filled with the warmth of ginger, star anise, and cinnamon. Delicate Heron Point crab meat soaks up the fragrant broth, blending perfectly with fresh herbs, crisp sprouts, and a touch of spice. Every bowl is light yet deeply flavorful, balancing the richness of the sea with the brightness of lime and basil. It’s a soothing, elegant take on comfort food that’s perfect any time of year.
Instructions
- In a medium sauté pan on medium-high heat, heat oil and sauté onions and ginger till soft, about 5 minutes
- In a large sauce pot on medium heat, toast all the seeds and spices together until fragrant, about 2-3 minutes
- Add cooked onions, ginger, chicken stock, clam juice and cilantro to sauce pot and bring to a boil
- Reduce heat and simmer for 10 minutes
- Strain the soup into a clean pot, discard spices. Season with fish sauce, hoisin, black pepper and sriracha and return to a simmer
- Place rice noodles in a large bowl and bring a pot of water to a boil and pour over rice noodles
- Let soak for 4 minutes, then strain and divide into 2 bowls
- Divide crab into the bowls and top with soup
- Garnish with sliced Fresno’s and radish, bean sprouts, lime wedges and Thai basil.
