Seafood Pho

Ingredients:

For the Broth:

• 4 cups fish stock (or vegetable broth for a lighter option)
• 1 onion, halved and charred
• 2-inch piece of ginger, charred and smashed
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 1 tablespoon fish sauce (halal)
• 1 tablespoon sugar
• Salt to taste
• 1-2 kaffir lime leaves (optional)

For the Seafood and Noodles:

• 200g shrimp, peeled and deveined
• 200g fish fillets (halal, such as cod or snapper)
• 200g squid, sliced (optional)
• 200g rice noodles (pho noodles)
• Fresh herbs: cilantro, Thai basil, mint leaves
• Bean sprouts
• Lime wedges
• Sriracha or chili paste (optional)

Instructions:

1. Prepare the Broth:
   In a large pot, combine the fish stock (or vegetable broth) with the charred onion, ginger, star anise, cinnamon stick, cloves, fish sauce, sugar, and kaffir lime leaves (if using). Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes to allow the flavors to meld together. Skim off any impurities as needed. Once ready, strain the broth and discard the solids.

2. Cook the Noodles:
   While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.

3. Cook the Seafood:
   In the strained broth, add the seafood—shrimp, fish fillets, and squid—and cook for about 3-5 minutes, or until the seafood is cooked through. If using delicate fish fillets, add them last to avoid overcooking.

4. Assemble the Pho:
   Divide the cooked noodles among serving bowls. Pour the hot broth and seafood over the noodles. Garnish with fresh herbs, bean sprouts, lime wedges, and a drizzle of Sriracha or chili paste if you like extra heat.

5. Serve:
   Serve hot, with extra lime, herbs, and chili paste on the side for personalization. Enjoy your fragrant, flavorful Halal Seafood Pho!