March 25, 2021

THE REVERIE SAIGON Ho Chi Minh City, Vietnam

Lobster Pho

EXECUTIVE CHEF, GIOVANNI PARRELLA OF THE REVERIE SAIGON SHARES A QUINTESSENTIAL VIETNAMESE PHO RECIPE YOU CAN PREPARE IN THE COMFORT OF YOUR OWN HOME

Ingredients
Lobster Broth
• 1 tablespoon peanut oil
• 2 cups sliced white onion
• 2 tablespoons chopped lemongrass
• 2 teaspoons chopped cilantro leaves
• 2 cloves garlic, peeled and smashed
• 2 pounds lobster (including shells)
• 1 star anise pod
• 8 cups water
• 2 carrots, thinly sliced
• 1 1/2 tablespoons chopped fresh gingerroot • 1 cinnamon stick, broken in half
• 2 tablespoons whole black peppercorns

To Assemble the Pho:
• 12 ounces rice vermicelli noodles
• 3 tablespoons fish sauce
• 3/4 pound chopped lobster meat, from the tails
and claws
• 1 cup thinly sliced green onion, white and green parts • 2 cups bean sprouts
• 1/2 cup chopped fresh cilantro leaves
• 2 small green chilies, sliced
• 2 small red chilies, sliced
• Lime wedges, for garnish
• Mint, for garnish
• 1 cup bean sprouts, for garnish

Preparation

1. In a large non-stick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the lemongrass, cilantro root and garlic and cook for 30 seconds. Add the lobster meat, star anise, water, carrots, ginger, cinnamon and peppercorns and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Remove stock from the stove and strain through a fine strainer. Place in a new stockpot and bring to a simmer.

2. Meanwhile, bring a pot of water to a boil. Add the noodles to the water and boil until just tender, then drain in a colander.

3. To assemble the Pho, bring the soup to a simmer, as needed, and add the fish sauce. Drain the boiled noodles in a colander and divide among 4 soup bowls. Divide the remaining ingredients among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges, mint and bean sprouts and serve immediately.

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