Crab Pho
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
My family absolutely loves this recipe because it combines the comforting warmth of traditional pho with the sweet, delicate flavor of crab. Best of all, you can have this elegant dish on the table in just an hour, making it perfect for weeknight dinners without the fuss. The crab meat is packed with selenium and omega 3 fatty acids, which are wonderful for heart health. What I really appreciate is how affordable it is compared to restaurant versions, yet it tastes just as impressive. With minimal prep work and simple ingredients you probably already have, this becomes an easy go to whenever you want something special but don't want to spend all day cooking.
Ella x
Ingredients
- 400crab meat
- 800beef bones
- 1onion(peeled, chopped)
- 2garlic(minced)
- 1ginger(grated)
- 20 Lfish sauce(use gluten-free if needed)
- 10 gsugar(or to taste)
- 400 Lfish stock(homemade or store-bought)
- 800 Lwater
- 200 grice noodles
- 20 Llime juice(freshly squeezed)
- 10 Lchili sauce
- 1scallions(thinly sliced)
- 100 gbean sprouts
Detail level
Instructions
- 1
Rinse the beef bones under cold water, then place them in a large pot or Dutch oven.
Tip: Use a large enough pot to hold all the bones and other ingredients.
- 2
In a blender or food processor, combine garlic, ginger, and fish sauce. Blend until smooth, then add sugar and blend until dissolved.
Tip: This paste will add depth to the broth.
- 3
In the pot with the bones, add the blended garlic paste, fish stock, water, and lime juice. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Tip: Skim off any impurities that rise to the surface.
- 4
Add the crab meat to the pot and cook for an additional 2-3 minutes, until heated through.
Tip: Be gentle to avoid breaking the meat.
- 5
Add the rice noodles to the pot and cook according to the package instructions.
Tip: If using fresh noodles, cook for 2-3 minutes or until they float to the surface.
- 6
To serve, divide the noodles and crab meat among bowls, then ladle the hot broth over the top.
Tip: Garnish with scallions and bean sprouts, if desired.
- 7
Serve immediately, while the broth is still hot and the noodles are still slightly firm.
Tip: This dish is best enjoyed fresh, so try to serve it within 30 minutes of cooking.
- 8
For an extra spicy kick, add a few dashes of chili sauce to each bowl.
Tip: Adjust to taste, as the heat level can be adjusted.
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