High Protein Seafood Pho
Dive into a bowl of vibrant, high-protein seafood pho—a nourishing, flavor-packed twist on the classic Vietnamese favorite. Brimming with tender shrimp, delicate scallops, and a richly spiced chicken broth infused with ginger, star anise, and cinnamon, this pho is both aromatic and satisfying. Perfect for a hearty yet light meal, this recipe features silky rice noodles, fresh bok choy, crisp bean sprouts, and a burst of freshness from cilantro, spring onions, and lime. Ready in just an hour, it offers a protein-rich, wholesome dinner option that’s ideal for seafood lovers and fans of nutrient-dense, Asian-inspired cuisine. Add a touch of heat with sliced jalapeño, and enjoy this vibrant bowl of warmth that’s sure to delight your taste buds and fuel your day!
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Recipe Information
Ingredients
- 500 grams Shrimp
- 250 grams Scallops
- 60 ml Fish sauce
- 2 liters Chicken broth
- 200 grams Rice noodles
- 20 grams Ginger
- 1 large Onion
- 4 pieces Star anise
- 5 pieces Cloves
- 1 piece Cinnamon stick
- 200 grams Bok choy
- 100 grams Bean sprouts
- 50 grams Cilantro leaves
- 1 medium, cut into wedges Lime
- 1 medium, sliced Jalapeño
- 50 grams, sliced Spring onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and devein the shrimp. Rinse scallops and pat dry with paper towels.
In a large pot, add chicken broth and bring it to a simmer over medium heat.
Slice the ginger into thin pieces. Peel and quarter the onion.
Dry roast onion and ginger in a pan without oil until slightly charred, then add to the pot with broth.
Add star anise, cloves, and the cinnamon stick to the broth and simmer gently for 20 minutes for the flavors to infuse.
Season the broth with fish sauce, salt, and black pepper.
Meanwhile, soak rice noodles in hot water for about 15 minutes or until soft, then drain.
Add shrimp and scallops to the broth and cook for about 5 minutes or until just done.
Prepare bok choy by cutting it into halves or quarters, depending on size, and blanch them briefly in the broth until tender yet crisp.
Divide rice noodles between serving bowls. Top with cooked shrimp and scallops.
Ladle hot broth into each bowl, ensuring each serving has some of the spiced broth and seafood.
Garnish with bok choy, bean sprouts, fresh cilantro leaves, spring onions, and slices of jalapeño.
Serve with lime wedges for squeezing over the top to add a fresh citrusy sharpness.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 15290 mg | 665% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 28.4 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1143 mg | 88% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5625 mg | 120% | |
*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.
