Need a hot and sour seafood Pho recipe!?!
The resturaunt that I used to get this at, Pho Hou, closed down, so I am hoping someone would have this!. I recall that it had crab, shrimp, squid, and lobster in it!. Anyone!?Www@FoodAQ@Com
Answers:
1 tablespoon vegetable oil
2 garlic clove, finely chopped
2 shallot, finely chopped
1 tablespoon chili sauce (I recommend Sriracha)
1 tablespoon tomato sauce
2 medium tomato, cut into eighths (about 8 oz)
3 tablespoons fish sauce
2 tablespoons sugar
3 cups chicken stock
2 tablespoons lime juice (tamarind juice can also be used)
8 ounces fish fillet, cut into small pieces
4 ounces scallops, sliced
4 ounces raw shrimp, peeled and de-veined
12 mussels, scrubbed clean
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 leaves cilantro, for garnishing (optional)
Heat oil in a wok!.
Lightly brown garlic and shallots!.
Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar!.
Blend well, then simmer for 2-3 minutes!.
Add stock with tamarind juice or lime juice!. Bring to a boil!.
Add seafood and wine to stock!. Bring back to boil!.
Cover and simmer for 3-4 minutes until mussel shells have opened!. Discard any that remain closed after cooking!.
Taste soup and adjust seasoning to your liking with salt & pepper!.
Garnish with cilantro leaves and serve hot!.Www@FoodAQ@Com
2 garlic clove, finely chopped
2 shallot, finely chopped
1 tablespoon chili sauce (I recommend Sriracha)
1 tablespoon tomato sauce
2 medium tomato, cut into eighths (about 8 oz)
3 tablespoons fish sauce
2 tablespoons sugar
3 cups chicken stock
2 tablespoons lime juice (tamarind juice can also be used)
8 ounces fish fillet, cut into small pieces
4 ounces scallops, sliced
4 ounces raw shrimp, peeled and de-veined
12 mussels, scrubbed clean
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 leaves cilantro, for garnishing (optional)
Heat oil in a wok!.
Lightly brown garlic and shallots!.
Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar!.
Blend well, then simmer for 2-3 minutes!.
Add stock with tamarind juice or lime juice!. Bring to a boil!.
Add seafood and wine to stock!. Bring back to boil!.
Cover and simmer for 3-4 minutes until mussel shells have opened!. Discard any that remain closed after cooking!.
Taste soup and adjust seasoning to your liking with salt & pepper!.
Garnish with cilantro leaves and serve hot!.Www@FoodAQ@Com