“Scrumptious Vietnamese Gluten-Free Seafood Pho with Lemongrass Aroma – An Exquisite, Easy to Make Dish for Your Special Night In!”

Allergens

Fish, Shellfish

Ingredients

• 200g fresh rice noodles (banh pho)
• 400g mixed seafood (shrimp, squid, fish balls)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 5 cups beef or vegetable broth
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 lemongrass stalk, bruised and chopped
• 2 spring onions, thinly sliced
• 1 cup fresh cilantro leaves, roughly chopped
• Salt, to taste

Instructions

1. In a large pot, combine beef or vegetable broth, lemongrass, onion, garlic, fish sauce, and sugar. Bring to a boil over medium heat, then reduce the heat and let it simmer for 20 minutes.
2. While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
3. Blanch the mixed seafood for 1 minute in boiling water, then drain and rinse with cold water. Set aside.
4. After the broth has simmered for 20 minutes, strain it through a fine mesh sieve to remove solids. Discard the solids and return the strained broth to the pot. Heat the broth over medium heat, then add the cooked rice noodles and seafood. Cook until heated through, about 3 4 minutes.
5. To serve, divide the hot broth mixture into two large, shallow bowls. Top with sliced spring onions and fresh cilantro leaves.

Chef’s Insight

The lemongrass adds a fresh, citrusy aroma to the dish, making it perfect for those who love the fragrance of Vietnamese cuisine.

Notes

Be sure to remove the tough outer leaves of lemongrass before using it in this recipe.