Pho with Crab - 6 oz

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

  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.