Seafood Pho



1 onion, sliced
3 shallots, sliced
3 spring onions, crushed
3 star anises
1 cinnamon
1 tbsp black pepper
4 slices ginger
4 slices galangal
2 roots cilantro
2 tsps vegetable oil
fish sauce, sugar, pepper

Seafood Pho
2 cups medium-vermicelli noodles
6 Cooking for fun white shrimps, peeled and deveined with tails
6 pieces squid, cut
6 pieces sea bass fish, cut
1 cilantro, finely sliced
1 spring onion, finely sliced
1 culantro, finely sliced
bean sprouts, basil leaves, chilli powder lemon, squeezed, fried shallot


  1. Heat oil in a pot over a medium heat. When it is heated, add onion, shallots, spring onions, star anises, cinnamon, black pepper, ginger, galangal, and cilantro roots to stir-fry until all ingredients are softened and aroma is diffused.
  2. Add stock in the pot. Season with fish sauce and pepper. Set aside.
  3. In another pot, boil water. Bring noodles to cook; set aside in a serving bowl.
  4. Boil shrimps, squids, and fish in the stock pot until well cooked. Place them in the serving bowl with cooked noodles. add seasoned stock in the bowl.
  5. Sprinkle the bowl with fried shallots, sliced spring onions, parsley. Enjoy with bean sprouts and basil leaves.
  6. Serve with condiments: chili powder, squeezed lemon, fish sauce and sugar.