Vietnamese Fish Pho Soup Recipe
Pho is a typical Vietnamese soup recipe. Beef pho is perhaps the most popular although you can also get chicken and vegetarian versions. In the following recipe, we use fish fillets but you could use shrimp if you prefer, or even a combination of meat and seafood. Pho is fragrant with five spice, ginger, and star anise and the mushrooms and leeks add a nice, earthy touch.
You need to get flat rice noodles for this fish soup recipe. Look out for “banh pho” in your local Asian grocery store, since these are perfect for making pho recipes.
This soup is simple to put together and fine for beginners to try. The soup simmers in one pot and the leeks, mushrooms and fish are sautéed in another. Then the noodles, vegetable and fish mixture and soup are layered in serving dishes. You can serve hoisin sauce or chili sauce on the side if you like, so people can flavor their own. Use any firm-fleshed fish for this recipe. Cod, halibut, or snapper would be ideal. Make sure you remove all the bones and skin if you are preparing your own fillets.
- 1 package dried or fresh "banh pho" rice noodles.
- 1 ginger bulb
- 1 yellow onion
- 1 leek
- 14 oz vegetable broth
- 5 star anises
- Soy sauce
- ¾ tablespoon Chinese five spice
- Vegetable oil, as needed
- 8 oz sliced mushrooms
- 10 oz cubed white fish filets
- White sugar
- Black pepper
- Heat the vegetable broth with 10 cups of water in a big pot.
- Take the outer skin off the onion and add it to the broth whole. Chop the nubs off the ginger (do not peel it) and bruise it with a mortar and pestle or bash it a bit with a mallet. Add it to the broth.
- Add the leek leaves and five star anises to the broth. Boil the soup for 45 to 60 minutes or until the onion is tender.
- Remove and discard the leek leaves.
- Add the Chinese five spice to the broth and use sugar and soy sauce to season it. Simmer the soup for 15 minutes more.
- Thinly slice the stems of the leeks and chop the mushrooms into quarters or eighths.
- Sauté the leeks and mushrooms in vegetable oil in a skillet, along with a few tablespoons of water. Season with black pepper and soy sauce. Add the fish and sauté the mixture until the fish is cooked through.
- Boil the rice noodles, following the instructions on the package, then rinse them well under cold running water and divide them between 6 serving bowls.
- Divide the fish mixture between the bowls and ladle the soup on top.
- Garnish with fresh herbs, lime juice, and steamed bean sprouts. Serve with chili sauce and hoisin sauce on the side.
This aromatic and full-flavored soup has to be tasted to be believed. You can see what it looks like from the photo but to get an idea of the amazing aroma and flavor, you will have to make this pho soup yourself. You can use shrimp, fish, or even tofu as the protein but keep the other ingredients the same to keep the pho in perfect harmony. This is a healthy fish soup recipe which is ideal for lunch or dinner. The recipe is easy to make because you just need to combine the ingredients in the right order and let everything cook. This is a “pho”- nomenal fish soup recipe for Asian soup fans!
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