PHO SEAFOOD NOODLE

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PHO SEAFOOD NOODLE which is the traditional food and. When talking about Pho, everyone also think about Chicken Pho, and Beef Pho, but no one think that Pho can combine with seafood. Still using the specific flavor of Pho Recipes, the broth of seafood Pho is processed carefully with chicken bones and seafood, so that the broth have the natural sweet flavor and good smell.

Ingredients

Chubby 2-inch (5 cm) section ginger, unpeeled
1 medium-large (9 oz | 270 g) yellow onion, unpeeled
3 ounces (90 g) Fuji apple, peeled, cored, and cut into thumbnail-size chunks
2 medium celery stalks (4 oz | 115 g total), coarsely chopped
1 large (6 oz | 180 g) carrot, cut into thick rounds (scrub and use unpeeled, if you like)
1 pound (450 g) napa cabbage leaves, halved lengthwise then cut crosswise into large pieces
2 star anise
1 inch (2.5 cm) cinnamon stick
1 1/2 teaspoons fennel seeds
Heaping 1 teaspoon coriander seeds
9 cups (2.25 l) water
1 cup (240 ml) bottled clam juice
1 1/2 teaspoons fine sea salt, plus more as needed
3 tablespoons dried shrimp                                                             10 ounces (300 g) big shrimp, shells intact (select large, extra-large, or jumbo size)
1 1/2 to 2 tablespoons fish sauce
About 1 teaspoon organic sugar, or 2 teaspoons maple syrup (optional)
10 ounces (300 g) dried narrow flat rice noodles, or 1 pound (450 g) fresh pho noodles
Cooked shrimp from the broth
10 ounces (300 g) fish fillet, such as rockfish, snapper, sea bass, tilapia, paiche, or salmon
1/2 small (2 oz | 60 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10
minutes
2 thinly sliced green onions, green parts only
1/4 cup (.2 oz | 5 g) chopped fresh cilantro, leafy tops only1 teaspoon finely chopped peeled ginger
COOKING DIRECTIONS
Make the broth: Char, peel, and prep the ginger and onion: Use medium heat on a gas or electric coil
burner, medium-hot heat on an outdoor grill or barbecue, or the broil setting in an oven (have the rack
in the top or second position). Regardless, let the skin get a little splotchy with black; use tongs to
occasionally rotate the ginger and onion (or shallot) and to grab and discard any flyaway skin. When
working indoors, turn on the exhaust fan and open a window. To steady the aromatics on the stove, use
a small grilling rack, heavy-duty broiling rack, or oven-safe cooling rack.
Monitor the aromatics because they char at different rates due to their uneven size and shape. After 10
to 15 minutes, they’ll have softened slightly and become sweetly fragrant. Bubbling at the root or stem
ends may happen. You do not have to blacken the entire surface. Remove from the heat and let cool for
about 10 minutes.
Remove the charred skin from the cooled onions or shallots, and as needed, rinse under running water
to dislodge stubborn dark bits. Trim off and discard the blackened root and stem ends; halve or quarter
each and set aside.
Use a vegetable peeler or the edge of a teaspoon to remove the ginger skin. Rinse under warm water to
remove blackened bits. Halve the ginger lengthwise, cut into chunks, then bruise lightly (use the broad
side of a knife or a meat mallet). Set aside to add to the stockpot.
When shopping, select firm, solid onions or shallots. If using shallots, big ones endure the charring best.
Choose ginger that’s relatively straight; side knobs and little branches make it harder to char and peel.
To avoid feeling rushed, char and peel the aromatics a day in advance and refrigerate; cut and bruise
before using. Set aside with the apple, celery, carrot, and cabbage.

Put the star anise, cinnamon, fennel, and coriander in a small stockpot, about 8-quart (8 l) capacity. Over
medium heat, toast the spices for several minutes, shaking or stirring, until fragrant. Add 4 cups (1 l) of
the water to arrest the cooking process. Add the ginger and onion along with the apple and vegetables,
salt, and dried shrimp. Pour in the remaining 5 cups (1.25 l) water and the clam juice.
Partially cover and bring to a boil over high heat. Meanwhile, peel and devein the shrimp. Toss the
shrimp shells into the stockpot. Cover and refrigerate the shrimp for later use.
When the broth reaches a boil, uncover and lower the heat to gently simmer for 1 hour. (There’s usually
no scum to skim.) At the 50-minute mark, add the reserved shrimp to the pot; use a noodle strainer or
mesh sieve and work in batches to retrieve them easily. Cook until just curled into a C shape, then
transfer to a bowl to cool. If not serving soon, cover and refrigerate.
When the broth is done, let rest for 5 to 10 minutes, uncovered, before straining through a muslin-lined
mesh strainer positioned over a medium pot. Press and squeeze on the solids to expel extra broth.
Discard the solids. There should be about 8 cups (2 l).
If using the broth right away, season with fish sauce and, if desired, with extra salt and sugar (or maple
syrup). When cooking in advance, partially cover the unseasoned broth, let cool, then refrigerate for up
to 3 days or freeze for up to 3 months; season before using.             Prep and assemble the bowls: While the broth cooks, or about 30 minutes before serving, ready
ingredients for the bowls. Soak the dried noodles in hot water until pliable and opaque. Drain, rinse, and
drain well. If using fresh noodles, untangle or separate them and snip as needed. Divide the noodles
among 4 soup bowls.
If the shrimp are extra-large or jumbo size, cut each into manageable pieces: lay it flat on your work
surface, steady it with one hand while cutting it from the back to the belly. You’ll get 2 thin, nearly
identical pieces. Otherwise, keep the shrimp whole.
If the fish fillet has skin attached, remove it first. Cut the fish flesh into broad, thin pieces; hold your
knife at an angle as if you’re cutting sushi. Set aside.
Set the onion, green onion, cilantro, and ginger alongside the noodles, shrimp, and fish to form a pho
assembly line. Bring the broth to a simmer over medium heat. At the same time, fill a pot with water
and bring to a rolling boil for the noodles.
For each bowl, place a portion of the noodles in the strainer or sieve and dunk in the boiling water.
When the noodles are soft, 5 to 60 seconds, pull the strainer from the pot, shaking it to release excess
water. Empty the noodles into a bowl. Arrange the shrimp and the fish on top. Add the onion, green
onion, cilantro, and ginger.
Check the broth flavor, raise the heat, and bring it to a boil. Ladle about 2 cups (480 ml) broth into each bowl, then serve immediately with any extras.