Lobster Pho

Ingredients

Lobster Broth:

• 1 tablespoon peanut oil
• 2 cups sliced yellow onions
• 2 tablespoons chopped lemongrass
• 2 teaspoons chopped cilantro leaves
• 2 cloves garlic, peeled and smashed
• 2 pounds lobster bodies and shells
• 1 star anise pod
• 8 cups water
• 2 carrots, thinly sliced
• 1 1/2 tablespoons chopped fresh gingerroot
• 1 cinnamon stick, broken in 1/2
• 2 tablespoons whole black peppercorns

To Assemble the Pho:

• 12 ounces rice vermicelli noodles
• 3 tablespoons fish sauce
• 3/4 pound chopped lobster meat, from the tails and claws
• 1 cup thinly sliced green onion, white and green parts
• 2 cups bean sprouts
• 1/2 cup chopped fresh cilantro leaves
• 2 small green chiles, sliced
• 2 small red chiles, sliced
• Lime wedges, for garnish
• Mint, for garnish
• 1 cup bean sprouts, for garnish

Directions

In a large non-tick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the lemongrass, cilantro root and garlic and cook for 30 seconds. Add the lobster bodies, star anise, water, carrots, ginger, cinnamon and peppercorns and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Remove stock from the stove and strain through a fine strainer. Place in a new stockpot and bring to a simmer.

Meanwhile, bring a pot of water to a boil. Add the noodles to the water and boil until just tender, then drain in a colander.

To assemble the Pho, bring the soup to a simmer, as needed, and add the fish sauce. Drain the boiled noodles in a colander and divide among 4 soup bowls. Divide the remaining ingredients among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges, mint and bean sprouts and serve immediately.

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