Alaska Crab Pho

Recipe

Soup, Chili & Stew
Alaska Crab Pho

Primary Media

Bowl of Alaska crab pho topped with fresh cilantro and lime wedges

User Rating

3.63 out of 5 stars
Rate it:
24 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Description

    Pho is a Vietnamese broth-based dish commonly prepared with beef or poultry. But for all you seafood lovers, this one's for you. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    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
    1lime, cut into wedges, for garnish

    Things To Grab

    • Large nonstick pan or stockpot with lid

    Directions

    1. 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.
    2. 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.
    3. 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.

    Nutrition facts

    Servings

    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 80mg
    • Sodium: 1180mg
    • Total Carbohydrates: 28g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 10%
    0%
    Iron 6%
    0%
    Calcium 10%

    Recipe Source:

    From the week of December 8, 2013.