It has been claimed that the classic Vietnamese rice noodle soup also known as phở emerged originally in Hanoi and was inspired to include meat by the French stew
dish Pot au Feu. Today in America, phở
has become an inspiration as an exciting and flavorful means of serving quick and
easy meals featuring highly flavorful ingredients such as wild caught seafood. Unlike beef commonly used to make phở, seafood does not require 3 hours
of simmering to effectively extract its natural deliciousness and savory
components. If you enjoy eating wild
seafood and the occasional spicy noodle soup then you may want to make a light,
fresh, zesty homemade phở
with fish or shrimp.
Amanda's Fish au Phở
Servings: 4
Time: Prep. 20 minutes; Cook 15 minutes
Ingredients:
¾ -1 lb wild fish or shellfish- shells or skin on preferred;
boneless skinless will be less savory
½ - ¾ lb uncooked rice noodles – brown rice noodles or buckwheat
work too. Taste the noodles before
adding to the soup to be sure you will enjoy them.
1 lime – sliced in wedges
Fresh cilantro or Thai basil – cleaned and torn into 1 inch
pieces
1 jalapeno – sliced as thin as possible into rings
1 small fresh onion – sliced as thin as possible into rings
1 ½ Qt. water
Seasoning for the broth:
½ tsp turmeric, cumin or saffron
½ tsp each - pickling spice, fresh garlic, fresh ginger, and
sea salt.
1 tsp of tomato paste
1 dried chili pepper
1 parsnip cut in half
1 small onion
Any vegetable that you wish to use – cut in half. Take
caution against using beets or purple vegetables that will alter the color of
this dish.
Method:
Combine water, seasoning for broth and seafood into a 2 qt.
pot with a lid and bring to a boil, reduce heat then cover and simmer for 15 minutes. Meanwhile cook the noodles according to their package
directions. Rice noodles generally
require a short soak in cold water to soften, then a quick boil for 2 minutes,
straining and finally a rinse in cold water to prevent overcooking. Oil may be added to the cooked cooled noodles
to prevent sticking. Set the noodles
aside until ready to be added to the broth before serving.
After simmered, allow the broth to cool. Once cooled, remove the seafood from the
broth and set aside, strain the remaining broth discarding all of the
seasonings and solids except the seafood and return the broth back to the same
pot. Remove any bones, skin or shells
from the seafood and return the cleaned seafood to the broth. Gently reheat the broth and seafood, then add
the noodles just before serving.
Serve bowls of fish, noodles and broth with jalapeno, fresh
herb, onion, and lime to be added individually according to ones own taste.
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