Prep
15 Minutes
Total
30 Minutes
Yield
2 Servings
Ingredients
Pho
2 Tsp
Vegetable Oil
1/3 Ea
Onion, chopped
1/3 In
Piece Ginger, peeled & chopped
1 Ea
Cinnamon Sticks
1 Ea
Star Anise
1 Ea
Cardamom Pods, seeds removed & chopped
1 Tsp
Black Peppercorns
2 Ea
Cloves
1 Tsp
Fennel Seed
1 Tsp
Coriander Seed
1 Cup
Chicken Stock
1 Cup
Clam Juice
1/3 Cup
Cilantro, leaves & stems
1 Tsp
Fish Sauce
1 Tsp
Hoisin
1 Tsp
Sriracha
1 Oz
Rice Noodles
6 Oz
Heron Point Special Crab Meat
Garnish
1/3 Ea
Fresno Chili, thinly sliced
1/3 Ea
Radish, thinly sliced
1/3 Cup
Bean Sprouts
1/3 Ea
Lime, wedged
1/8 Cup
Thai Basil
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 – 6 oz
Ingredients
Pho
2 Tsp
Vegetable Oil
1/3 Ea
Onion, chopped
1/3 In
Piece Ginger, peeled & chopped
1 Ea
Cinnamon Sticks
1 Ea
Star Anise
1 Ea
Cardamom Pods, seeds removed & chopped
1 Tsp
Black Peppercorns
2 Ea
Cloves
1 Tsp
Fennel Seed
1 Tsp
Coriander Seed
1 Cup
Chicken Stock
1 Cup
Clam Juice
1/3 Cup
Cilantro, leaves & stems
1 Tsp
Fish Sauce
1 Tsp
Hoisin
1 Tsp
Sriracha
1 Oz
Rice Noodles
6 Oz
Heron Point Special Crab Meat
Garnish
1/3 Ea
Fresno Chili, thinly sliced
1/3 Ea
Radish, thinly sliced
1/3 Cup
Bean Sprouts
1/3 Ea
Lime, wedged
1/8 Cup
Thai Basil
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.
