Spicy Seafood Phở Sắn Cốt Dừa
60% chuẩn vị · Vietnamese Fusion
A creative twist on the traditional, this version replaces chicken with a medley of fresh seafood and adds a kick of spice with chili paste, balanced by the creamy coconut broth and chewy cassava noodles.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Dried cassava noodles200g
- Shrimp150g
- Squid100g
- Mussels150g
- Fish stock or water1.5 liters
- Full-fat coconut milk300ml
- Yellow onion1/2
- Ginger1 piece (3cm)
- Lemongrass stalk1
- Chili paste (e.g., Sambal Oelek)1-2 tbsp
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro1 bunch
- Lime1
- Red chilies1
Các bước
- 1
Prepare broth base: Sauté chopped yellow onion and minced ginger in a pot until fragrant. Add fish stock or water, bruised lemongrass stalk, and bring to a simmer. Cook for 15 minutes.
- 2
Add coconut milk and spice: Stir in coconut milk and chili paste. Season with fish sauce, salt, and pepper. Simmer gently for 10 minutes.
- 3
Cook seafood: Add shrimp, squid, and mussels to the simmering broth. Cook just until seafood is done (shrimp pink, squid opaque, mussels open) - about 3-5 minutes. Discard any unopened mussels.
- 4
Prepare noodles: Cook dried cassava noodles according to package instructions. Drain and rinse.
- 5
Assemble: Divide noodles into bowls. Ladle the hot seafood broth and seafood over the noodles. Garnish with fresh cilantro, sliced red chilies, and serve with a lime wedge.
