Gluten-Free Seafood Pho
Dive into the comforting flavors of this Gluten-Free Seafood Pho, a delightful twist on the traditional Vietnamese soup that’s perfect for those with dietary restrictions or simply seeking a lighter, nutrient-packed meal. Featuring tender shrimp and scallops swimming in an aromatic broth infused with warming spices like star anise, cinnamon, and cardamom, this pho is a celebration of complex flavors and vibrant textures. Gluten-free rice noodles and fish sauce ensure accessibility without compromising authenticity. Garnished with crisp bean sprouts, fresh herbs like cilantro and basil, and a squeeze of lime, this seafood pho strikes the perfect balance between refreshing and hearty. Ready in just an hour, it’s an ideal recipe for a wholesome weeknight dinner or a cozy weekend treat.
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Recipe Information
Ingredients
- 200 grams Rice noodles (gluten-free)
- 250 grams Shrimp
- 250 grams Scallops
- 2 tablespoons Fish sauce (gluten-free)
- 6 cups Chicken broth (gluten-free)
- 2 cups Water
- 1 medium, sliced Onion
- 1 piece, 2-inch, sliced Ginger
- 2 whole Star anise
- 1 whole Cinnamon stick
- 5 whole Cloves
- 3 whole Cardamom pods
- 3 cloves, smashed Garlic
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 medium, cut into wedges Lime
- 1 cup Bean sprouts
- 0.5 cup, chopped Fresh cilantro
- 0.5 cup, whole leaves Fresh basil
- 2 stalks, sliced Green onions
- 1 medium, sliced (optional) Red chili
Instructions
Start by preparing the broth. In a large pot, add the chicken broth and water. Bring it to a gentle boil.
Add the sliced onion, ginger, star anise, cinnamon stick, cloves, cardamom pods, and smashed garlic cloves to the pot. Reduce the heat to low and simmer for 30 minutes to allow flavors to infuse.
In the meantime, prepare the rice noodles according to package instructions. Once done, drain and set aside.
After 30 minutes of simmering the broth, strain the liquid using a fine mesh strainer into another pot to remove the solids. Return the clear broth to the stove and bring to a gentle simmer.
Add the fish sauce, salt, and sugar to the broth. Stir well to combine.
Add the shrimp and scallops to the pot. Cook for about 3-5 minutes or until the seafood is just cooked through.
Divide the cooked noodles between serving bowls.
Ladle the hot seafood broth over the noodles, making sure to include the cooked shrimp and scallops in each bowl.
Serve each bowl garnished with bean sprouts, cilantro, basil leaves, green onions, and optional red chili slices for heat.
Serve with lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 12035 mg | 523% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 22.0 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 580 mg | 45% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
