Blog

If you’ve been following my blog, you know how much I adore Vietnamese cuisine. From the comforting warmth of my Chicken Pho to the rich, savory depths of my Beef Pho, pho has a special place in my heart (and my kitchen). But today, I’m excited to share my absolute favorite: Pho Hai San. This lighter, briny, and aromatic version of the classic dish is a celebration of the ocean’s bounty, and it’s perfect for those who love a fresh, flavorful twist on tradition. Now I went ahead and added a little BBQ kiss to the dish, with grilling the shrimp for that look. This part is not a traditional part of the recipe. 

 The History and Significance of Pho  

Pho, Vietnam’s national dish, has a fascinating history that reflects the country’s cultural fusion. Originating in the early 20th century in northern Vietnam, pho was influenced by French colonialism (think pot-au-feu) and Chinese noodle soups. Over time, it evolved into the beloved dish we know today, with regional variations like the lighter northern-style pho and the sweeter southern-style pho.  

While beef and chicken pho are the most well-known, seafood pho is a lesser-known gem that showcases Vietnam’s coastal culinary traditions. It’s a testament to the versatility of pho, proving that the dish can adapt to whatever ingredients are fresh and available. For seafood lovers, this version is a must-try!

 Why Seafood Pho?  

Seafood pho is lighter than its meat-based counterparts, making it a great option for warmer weather or when you’re craving something bright and refreshing. The broth is infused with the sweetness of shrimp, the umami of fish sauce, and the subtle brininess of shellfish, creating a complex yet delicate flavor profile. Plus, it can be incredibly quick to make, if you already make your stocks at home like I’ve shown here. This is the cheat code to simplify your beef or chicken pho recipes. The previous pho recipes that I have shared with you, give you the all-day simmering version. This recipe will give you the shortcut, but still with homemade shrimp stock, like I show in the video here. 

 Seafood Pho Recipe  

 Ingredients  

 For the Broth:  

 10 cups shrimp stock  

 1 onion, halved  

 3inch piece of ginger, sliced

 2-3 rock sugar cubes  

 3-4 star anise pods  

 1 cinnamon stick  

 2-3 cloves  

 1 tbsp coriander seeds  

 1/4 cup fish sauce (adjust to taste)   

 Salt to taste  

For the Pho Bowls:  

 8 oz rice noodles (banh pho)  

 2 lbs grilled shrimp  

 1/2 lb surimi 

 1 lb mussels 

 1/2 lb various fish cakes  

 1 cup bean sprouts  

 1 Thai chili, sliced (optional)  

 Fresh herbs: cilantro, Thai basil, and mint  

 Lime wedges, for serving  

 Hoisin sauce and chili crisp, for serving  

 Instructions  

1. Prepare the Broth:  

    In a large pot, dry toast the star anise, cinnamon stick, cloves, and coriander seeds over medium heat until fragrant (about 5-6 minutes).  

    Add the onion and ginger, and lightly char them for extra depth of flavor.  

    Pour in the seafood stock and bring to a gentle simmer. Add fish sauce, sugar, and salt. Let the broth simmer for 2-3 hours to infuse the flavors. Strain the broth to remove the solids.  You will see in my other pho recipes, that I use a broth bag to hold my dry spices so I do not have to strain at the end. Either way works well.

2. Cook the Noodles:  

    While the broth simmers, cook the rice noodles according to package instructions. Rinse under cold water to prevent sticking and set aside to drain.  I separate them into individual serving portions at this time. I use this brand.

3. Cook the Seafood:  

    In the strained broth, gently poach the shrimp, mussels, and any other raw seafood until just cooked through (about 3-4 minutes). Be careful not to overcook! I used my grill to char the shrimp prior, just to add an element of BBQ to the dish.  

4. Assemble the Bowls:  

    Divide the cooked noodles among your bowls. Top with the poached seafood.  

    Ladle the hot broth over the noodles and seafood.  

5. Add the Toppings:  

    Garnish with bean sprouts, fresh herbs, and sliced chilies. Serve with lime wedges, hoisin sauce, and sriracha on the side.  

 Tips for the Perfect Seafood Pho  

 Freshness is Key: Use the freshest seafood you can find. Frozen shrimp and fish work in a pinch, but fresh seafood elevates the dish.  

 Customize Your Broth: If you prefer a richer broth, add a splash of coconut milk or use a mix of seafood and chicken stock.  

 Don’t Overcook the Seafood: Seafood cooks quickly, so keep an eye on it to avoid rubbery textures.  

Dry Spice Mix: If you have an Asian store near you, just pick up this spice pack to flavor your broth. If you don’t, just order from Amazon. 

Toast The Aromatics: Please do not skip this step. It is a vital part of the flavor profile, whether you are doing a beef, chicken, or seafood pho. 

The Sugar Is Necessary: The sugar might seem like an odd ingredient, but if you ever skip it, you, or any pho enthusiast you invite to dinner will know instantly. Just do it right. 

 Pairing Seafood Pho with Other Pho Recipes  

If you’re a pho enthusiast like me, you’ll love how seafood pho complements my other recipes. While my Chicken Pho is comforting and my Beef Pho is deeply savory, seafood pho offers a lighter, more delicate alternative. It’s perfect for days when you want something refreshing yet deeply satisfying.  

 Final Thoughts  

Seafood pho is a testament to the versatility and adaptability of Vietnamese cuisine. It’s a dish that honors tradition while embracing the flavors of the sea. Whether you’re a pho purist or an adventurous eater, this recipe is sure to become a favorite.  

Let me know how your seafood pho turns out in the comments below! And if you’re craving more pho inspiration, don’t forget to check out my other recipes. Happy cooking!  

Love this recipe? Please share it with your friends and tag me on social media!  #cookinwidkunchi #SeafoodPho #VietnameseFood #PhoLovers