Pho with Crab - 16 oz

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.

Instructions

  1. In a medium sauté pan on medium-high heat, heat oil and sauté onions and ginger till soft, about 5 minutes
  2. In a large sauce pot on medium heat, toast all the seeds and spices together until fragrant, about 2-3 minutes
  3. Add cooked onions, ginger, chicken stock, clam juice and cilantro to sauce pot and bring to a boil
  4. Reduce heat and simmer for 10 minutes
  5. Strain the soup into a clean pot, discard spices. Season with fish sauce, hoisin, black pepper and sriracha and return to a simmer
  6. Place rice noodles in a large bowl and bring a pot of water to a boil and pour over rice noodles
  7. Let soak for 4 minutes, then strain and divide into 2 bowls
  8. Divide crab into the bowls and top with soup
  9. Garnish with sliced Fresno’s and radish, bean sprouts, lime wedges and Thai basil.