Chef Frank’s Gluten Free Seafood Pho
December 21, 2014
Category
Dairy Free Decadence
Earth Empowering Entrees
Gluten Free Goodness
Love Yourself Wellness Options
Non-GMO Nirvana
Soulful Soups
Sugar Free Sensation
Superbly Soy Free
Chef Frank of the Ritz Carlton Boston provided this recipe especially for LoveSelf! To learn more about Chef Frank check out his inspiring story.
Gluten Free | Dairy Free | Organic | Non-GMO | Soy Free | Sugar Free
Gluten Free | Dairy Free | Organic | Non-GMO | Soy Free | Sugar Free
Notes
*Pho packets can be found at Asian grocery stores. At LoveSelf we prefer to make your own blend with fennel seed, star anise, coriander seed, cardamom, cinnamon and cloves. Wrap in cheesecloth, tie, and let simmer in broth.
** Choose peppers based on your spice desire. Removing the seeds will minimize some of the heat.
Ingredients
- 2 pounds fish bones (just ask for them at your local seafood counter)
- 1 stalk lemon grass
- ½ cup or your favorite sake or white wine (optional)
- 1 bunch cilantro
- ½ bunch basil
- Pho spice blend*
- 1 cup bean sprouts
- 3 cloves garlic
- 4 shallots
- 2 oz ginger
- 1 pint grape tomatoes
- 1 lime
- 3 each small chili peppers** (serrano, peter pepper, red jalapeno)
- Rice noodles
- Seafood of choice i.e mussels, scallops, cod, shrimp, clams, seabass
Instructions
- Over medium heat, roast the sliced ginger, shallots, chilis and garlic lightly.
- Add the cut up fish bones and the rough chopped lemongrass, sautee lightly.
- You may deglaze with a glass of white or rice wine.
- Add 1 quart of cold water and the pho spice blend. Reduce the heat to low and let come to a simmer.
- After 15 minutes of low simmer, strain liquid through a fine mesh. Reserve liquid and throw away bones.
- In a heavy roasting pan sear your seafood over medium heat, add seafood broth, turn heat to low and add halved grape tomatoes and let sit for 5 minutes or until all the seafood is cooked.
- In the meantime, boil rice noodles according to package direction.
- Pour the seafood broth over the noodles, placing the seafood pieces on top.
- Serve with cilantro, basil, lime wedges and bean sprouts. Other optional condiments are hot chili sauce and organic fish sauce.
- Chef Frank’s favorite personal touch is to add a bit of kimchi to the top of his Pho just before serving. Yum!
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