Simple & Flavorful Seafood Pho with Pork Broth Base
Simple & Flavorful Seafood Pho with Pork Broth Base
Easy Homemade Seafood Pho Using Leftover Pork Broth
I recently made some boiled pork, and there was a bit of broth left over. Instead of discarding it, I decided to use it to make a delicious seafood pho for lunch! I had some king prawns prepped and pre-cooked conch shells ready, so it was perfect. The thought of pork broth combined with fresh seafood pho was incredibly appealing. Since I was dining alone, I cooked it directly in a small pot. I love conch, so I added a generous amount, which made it so filling that I couldn’t finish all the noodles! The seafood was really generous, making it surprisingly satisfying. Doesn’t a comforting bowl of pho sound tempting? I hope you have a wonderful day!
Ingredients- Pork broth, 2 bowls
- Onion, 1/2
- Shrimp (e.g., king prawns)
- Pre-cooked conch
- Bean sprouts, 2 handfuls
- Rice noodles, 1 serving
Seasoning- Chicken stock, 1 Tbsp (optional, adjust to taste)
- Salt (to taste)
- Scallion (chopped)
- Pepper (a pinch)
- Chicken stock, 1 Tbsp (optional, adjust to taste)
- Salt (to taste)
- Scallion (chopped)
- Pepper (a pinch)
Cooking Instructions
Step 1
First, soak the rice noodles in water for about 30 minutes until they are softened and pliable. This step helps the noodles absorb the broth beautifully and achieve a pleasant chewiness.
Step 2
Pour the rich pork broth into a small pot (뚝배기) and bring it to a boil over high heat. Getting the broth nice and hot is key for a flavorful soup base.
Step 3
Wash the bean sprouts thoroughly under running water and drain them well. These will add a refreshing crunch and a wonderful aroma to your pho.
Step 4
Thinly slice the onion. Sautéing the onion slightly in the broth will bring out its natural sweetness and add depth to the soup.
Step 5
Prepare your shrimp (peeled and deveined if necessary) and pre-cooked conch. Ensure your seafood is fresh for the best flavor.
Step 6
Once the broth is boiling vigorously, add the shrimp and sliced onions to the pot. Cook for just a few minutes until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
Step 7
Add the soaked and drained rice noodles to the pot. Gently separate the noodles with chopsticks or a spoon to ensure they cook evenly in the hot broth.
Step 8
Finally, add the pre-cooked conch and the fresh bean sprouts. Garnish with chopped scallions and season with chicken stock (if using), salt, and a pinch of pepper to your liking. Serve immediately and enjoy your delicious homemade seafood pho!
