Soup, Chili & Stew
Alaska Crab Pho
Pho is a Vietnamese broth-based dish commonly prepared with beef or poultry. But for all you seafood lovers, this one's for you.
Servings and Ingredients
|8 c. Hy-Vee 33% less-sodium chicken broth|
|1 c. white onion, sliced|
|1 ½ tsp. fish sauce|
|½ tsp. chili oil|
|1 (1 inch) piece fresh ginger, peeled and sliced|
|¼ tsp. Hy-Vee red pepper flakes|
|¼ tsp. ground coriander|
|⅛ tsp. ground cloves|
|4 (4 oz each) Alaska Seafood portions, or crab legs, fresh, thawed or frozen|
|2 c. rice noodles, fully cooked|
|½ c. enoki mushrooms|
|½ c. 1/2 mung bean sprouts|
|¼ c. fresh basil leaves|
|¼ c. cilantro|
|1 lime, cut into wedges, for garnish|
Things To Grab
- Large nonstick pan or stockpot with lid
- In a large nonstick pan or stockpot, heat broth, onion, fish sauce, chili oil, ginger, chili flakes, coriander and cloves over high heat until simmering. Cook 5 minutes or until onion is soft. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.
- To serve, place 1/2 cup noodles and a seafood portion in a soup bowl. Ladle on 1 cup broth. Garnish with mushrooms, sprouts, basil leaves, cilantro and lime wedge.
240 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 80mg
- Sodium: 1180mg
- Total Carbohydrates: 28g
- Protein: 28g
Vitamin A 8%
Vitamin C 10%
From the week of December 8, 2013.