Soy-Free Seafood Pho
Dive into a comforting bowl of Soy-Free Seafood Pho, a vibrant Vietnamese-inspired soup that’s packed with delicate seafood flavors and completely soy-free. This recipe features tender shrimp and scallops simmered in an aromatic broth made from chicken stock, charred onion, ginger, and warm spices like cinnamon, star anise, and cardamom. Rice noodles serve as the perfect base, while fresh garnishes like Thai basil, cilantro, bean sprouts, and a squeeze of lime add layers of freshness and texture. Ready in just over an hour, this pho is tailored for those seeking a flavorful, allergen-friendly twist on a classic dish, perfect for weeknight dinners or cozy weekend meals.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 8 ounces shrimp, peeled and deveined
- 4 ounces scallops
- 2 tablespoons fish sauce (soy-free)
- 6 cups chicken stock
- 4 cups water
- 1 onion, halved
- 3 inches ginger, sliced
- 1 cinnamon stick
- 2 star anise
- 4 whole cloves
- 2 cardamom pods
- 1 teaspoon coriander seeds
- 1 ounce rock sugar
- 1 teaspoon salt
- 2 lime, cut into wedges
- 1 cup bean sprouts
- 1 cup fresh cilantro
- 1 cup fresh Thai basil
- 1 jalapeño, thinly sliced
Instructions
Start by preparing the broth. Place the onion and ginger under a broiler or on an open flame. Char until blackened on all sides, about 5 minutes. Set aside.
In a large stockpot, combine the chicken stock and water. Add the charred onion and ginger, cinnamon stick, star anise, cloves, cardamom pods, and coriander seeds.
Bring to a boil and reduce heat to a simmer. Cook for 30 minutes to allow the flavors to develop.
Strain the broth, discarding the solids and returning the liquid to the pot.
Add the fish sauce, rock sugar, and salt to the broth. Simmer for another 10 minutes.
Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
Add the shrimp and scallops to the simmering broth. Cook until the seafood is just opaque, about 3-4 minutes.
Divide the cooked noodles among bowls. Ladle the hot broth and seafood over the noodles.
Garnish with bean sprouts, cilantro, Thai basil, and jalapeño slices.
Serve with lime wedges on the side for squeezing over the pho just before eating.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 7328 mg | 319% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 46.2 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 2814 mg | 60% | |
*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.
