Phở Chiên Phồng with Seafood and Lemongrass
80% chuẩn vị · Vietnamese Fusion
A creative twist on Phở Chiên Phồng, this version features a medley of fresh seafood and aromatic lemongrass, offering a brighter, more fragrant flavor profile. The crispy noodles provide the classic textural element.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Fresh rice noodles1 lb
- Shrimp, peeled and deveined1/2 lb
- Squid, cleaned and sliced into rings1/2 lb
- Mussels, cleaned1/2 lb
- Lemongrass, finely chopped2 stalks
- Bok choy, chopped2 cups
- Garlic, minced3 cloves
- Shallots, minced2 tbsp
- Fish sauce3 tbsp
- Lime juice2 tbsp
- Sugar1 tsp
- Cornstarch1 tbsp
- Vegetable oil for frying4 cups
- Vegetable oil for stir-frying2 tbsp
- Mint leaves, for garnish1/4 cup
- Lime wedges, for garnish4
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Các bước
- 1
Prepare the seafood: Season shrimp, squid rings, and mussels with salt and pepper. Set aside.
- 2
Prepare the sauce: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tsp sugar, 1 tbsp cornstarch, and 1/4 cup water. Set aside.
- 3
Fry the noodles: Heat vegetable oil in a wok or deep pot to 350°F (175°C). Carefully add fresh rice noodles in batches, frying until puffed and golden brown. Drain on paper towels.
- 4
Stir-fry aromatics and seafood: Heat 1 tbsp vegetable oil in a clean wok over high heat. Add minced garlic, shallots, and chopped lemongrass. Stir-fry until fragrant. Add shrimp, squid, and mussels. Stir-fry until seafood is just cooked through.
- 5
Add vegetables: Add chopped bok choy to the wok and stir-fry for 1-2 minutes until wilted.
- 6
Combine and sauce: Give the prepared sauce a quick stir and pour it over the seafood and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything.
- 7
Serve: Arrange the crispy fried rice noodles on serving plates. Spoon the seafood and vegetable stir-fry over the noodles. Garnish with fresh mint leaves and lime wedges.
