Need a hot and sour seafood Pho recipe!?

Question

The resturaunt that I used to get this at, Pho Hou, closed down, so I am hoping someone would have this. I recall that it had crab, shrimp, squid, and lobster in it. Anyone?

Answer 1

1 tablespoon vegetable oil

2 garlic clove, finely chopped

2 shallot, finely chopped

1 tablespoon chili sauce (I recommend Sriracha)

1 tablespoon tomato sauce

2 medium tomato, cut into eighths (about 8 oz)

3 tablespoons fish sauce

2 tablespoons sugar

3 cups chicken stock

2 tablespoons lime juice (tamarind juice can also be used)

8 ounces fish fillet, cut into small pieces

4 ounces scallops, sliced

4 ounces raw shrimp, peeled and de-veined

12 mussels, scrubbed clean

2 tablespoons dry white wine

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 leaves cilantro, for garnishing (optional)



Heat oil in a wok.

Lightly brown garlic and shallots.

Add chili sauce, tomato sauce, chopped tomato, fish sauce and sugar.

Blend well, then simmer for 2-3 minutes.

Add stock with tamarind juice or lime juice. Bring to a boil.

Add seafood and wine to stock. Bring back to boil.

Cover and simmer for 3-4 minutes until mussel shells have opened. Discard any that remain closed after cooking.

Taste soup and adjust seasoning to your liking with salt & pepper.

Garnish with cilantro leaves and serve hot.