Seafood Boil Pho
Seafood Boil Pho
Ingredients
For the Seafood Boil
- 1 white onion, whole
- 1 lemon, cut in half
- 2 tablespoons Zatarain's concentrated shrimp & crab boil liquid, or to taste
- 1/2 teaspoon salt, or to taste
- 1 pound small red potatoes
- 1 1/2 pounds snow crab legs
- 1 pound mussels, cleaned
For the Sauce
- 2 sticks unsalted butter
- 1/4 cup garlic, minced
- 1 teaspoon brown sugar
- 1 lemon, juiced
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Tony Chachere's original Creole seasoning
- 1/2 cup seafood boil water
For the Sausages
- 12 ounces Hillshire Farm Beef Lit'l Smokies sausages
For the Pho Broth
- 4 cups Swanson Vegetable Broth
- 6 cups water
- 1 Vegetarian "Pho" Soup Base (Cốt Phở Chay), spice bag
- 1 tablespoon pho soup base powder
- 1 tablespoon fish sauce, or to taste
- 1/4 cup green onions, white ends only
- 1 tablespoon fried garlic
- 1 pound large shrimp, peeled and deveined
For the Noodles and Garnish
- 1 pound fresh rice stick noodles (Bánh Phở Tươi)
- 1 cup bean sprouts
- 1/4 cup green onions, chopped
- 2 jalapeños, sliced
- 4 hard-boiled eggs, halved
Instructions
- 1
Fill a large stockpot with water. Add the whole white onion, the halved lemon, 2 tablespoons of Zatarain's concentrated shrimp & crab boil liquid, and 1/2 teaspoon of salt. Bring the water to a rolling boil.
⏱️ 10 min
- 2
Once the water is boiling, add the small red potatoes to the pot. Boil for 5 minutes.
⏱️ 5 min
- 3
After 5 minutes, add the snow crab legs and mussels to the pot. Continue to boil for another 6 minutes, or until the crab is cooked through and the mussels have opened.
⏱️ 6 min
- 4
Carefully remove all the cooked seafood and potatoes from the pot using a slotted spoon or tongs. Set them aside. Reserve 1/2 cup of the seafood boil water for the sauce.
⏱️ 5 min
- 5
In a separate large pan or skillet, melt the 2 sticks of unsalted butter over medium heat.
⏱️ 2 min
- 6
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant.
⏱️ 1 min
- 7
Stir in the brown sugar, the juice of one lemon, onion powder, smoked paprika, chili powder, lemon pepper, garlic powder, Old Bay seasoning, and Tony Chachere's original Creole seasoning. Mix well.
⏱️ 2 min
- 8
Pour in the reserved 1/2 cup of seafood boil water. Stir everything together until the sauce is well combined and slightly thickened. Remove the sauce from the pan and set aside.
⏱️ 3 min
- 9
In the same pan used for the sauce, add the Hillshire Farm Beef Lit'l Smokies sausages. Cook over medium-high heat, stirring occasionally, until they are crispy and browned.
⏱️ 7 min
- 10
Remove the cooked sausages from the pan and set aside with the seafood.
⏱️ 1 min
- 11
In a large pot, combine the 4 cups of Swanson Vegetable Broth and 6 cups of water. Add the spice bag from the Vegetarian "Pho" Soup Base, 1 tablespoon of pho soup base powder, 1 tablespoon of fish sauce, the white ends of the green onions, and 1 tablespoon of fried garlic. Bring the broth mixture to a boil.
⏱️ 10 min
- 12
Once the broth is boiling, stir in the prepared sauce from Step 8. Mix well to combine all the flavors.
⏱️ 2 min
- 13
Add the large shrimp to the boiling broth. Cook until the shrimp turn pink, about 2-3 minutes. Immediately turn off the heat.
⏱️ 3 min
- 14
Remove the spice bag from the broth. Add the previously cooked crab, mussels, potatoes, and crispy sausages back into the hot broth to warm through.
⏱️ 1 min
- 15
In a separate heatproof bowl, place the fresh rice stick noodles. Pour hot water over the noodles and let them sit for about 6 seconds until softened. Drain the noodles thoroughly.
⏱️ 1 min
- 16
To assemble, divide the softened pho noodles among serving bowls. Ladle the hot seafood boil pho broth over the noodles, ensuring each bowl gets a generous portion of shrimp, crab, mussels, potatoes, and sausages.
⏱️ 3 min
- 17
Garnish each bowl with fresh bean sprouts, chopped green onions, sliced jalapeños, and a halved hard-boiled egg.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Boil Pho
For the Seafood Boil
- 1 white onion, whole
- 1 lemon, cut in half
- 2 tablespoons Zatarain's concentrated shrimp & crab boil liquid, or to taste
- 1/2 teaspoon salt, or to taste
- 1 pound small red potatoes
- 1 1/2 pounds snow crab legs
- 1 pound mussels, cleaned
For the Sauce
- 2 sticks unsalted butter
- 1/4 cup garlic, minced
- 1 teaspoon brown sugar
- 1 lemon, juiced
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Tony Chachere's original Creole seasoning
- 1/2 cup seafood boil water
For the Sausages
- 12 ounces Hillshire Farm Beef Lit'l Smokies sausages
For the Pho Broth
- 4 cups Swanson Vegetable Broth
- 6 cups water
- 1 Vegetarian "Pho" Soup Base (Cốt Phở Chay), spice bag
- 1 tablespoon pho soup base powder
- 1 tablespoon fish sauce, or to taste
- 1/4 cup green onions, white ends only
- 1 tablespoon fried garlic
- 1 pound large shrimp, peeled and deveined
For the Noodles and Garnish
- 1 pound fresh rice stick noodles (Bánh Phở Tươi)
- 1 cup bean sprouts
- 1/4 cup green onions, chopped
- 2 jalapeños, sliced
- 4 hard-boiled eggs, halved
Instructions
- 1
Fill a large stockpot with water. Add the whole white onion, the halved lemon, 2 tablespoons of Zatarain's concentrated shrimp & crab boil liquid, and 1/2 teaspoon of salt. Bring the water to a rolling boil.
⏱️ 10 min - 2
Once the water is boiling, add the small red potatoes to the pot. Boil for 5 minutes.
⏱️ 5 min - 3
After 5 minutes, add the snow crab legs and mussels to the pot. Continue to boil for another 6 minutes, or until the crab is cooked through and the mussels have opened.
⏱️ 6 min - 4
Carefully remove all the cooked seafood and potatoes from the pot using a slotted spoon or tongs. Set them aside. Reserve 1/2 cup of the seafood boil water for the sauce.
⏱️ 5 min - 5
In a separate large pan or skillet, melt the 2 sticks of unsalted butter over medium heat.
⏱️ 2 min - 6
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant.
⏱️ 1 min - 7
Stir in the brown sugar, the juice of one lemon, onion powder, smoked paprika, chili powder, lemon pepper, garlic powder, Old Bay seasoning, and Tony Chachere's original Creole seasoning. Mix well.
⏱️ 2 min - 8
Pour in the reserved 1/2 cup of seafood boil water. Stir everything together until the sauce is well combined and slightly thickened. Remove the sauce from the pan and set aside.
⏱️ 3 min - 9
In the same pan used for the sauce, add the Hillshire Farm Beef Lit'l Smokies sausages. Cook over medium-high heat, stirring occasionally, until they are crispy and browned.
⏱️ 7 min - 10
Remove the cooked sausages from the pan and set aside with the seafood.
⏱️ 1 min - 11
In a large pot, combine the 4 cups of Swanson Vegetable Broth and 6 cups of water. Add the spice bag from the Vegetarian "Pho" Soup Base, 1 tablespoon of pho soup base powder, 1 tablespoon of fish sauce, the white ends of the green onions, and 1 tablespoon of fried garlic. Bring the broth mixture to a boil.
⏱️ 10 min - 12
Once the broth is boiling, stir in the prepared sauce from Step 8. Mix well to combine all the flavors.
⏱️ 2 min - 13
Add the large shrimp to the boiling broth. Cook until the shrimp turn pink, about 2-3 minutes. Immediately turn off the heat.
⏱️ 3 min - 14
Remove the spice bag from the broth. Add the previously cooked crab, mussels, potatoes, and crispy sausages back into the hot broth to warm through.
⏱️ 1 min - 15
In a separate heatproof bowl, place the fresh rice stick noodles. Pour hot water over the noodles and let them sit for about 6 seconds until softened. Drain the noodles thoroughly.
⏱️ 1 min - 16
To assemble, divide the softened pho noodles among serving bowls. Ladle the hot seafood boil pho broth over the noodles, ensuring each bowl gets a generous portion of shrimp, crab, mussels, potatoes, and sausages.
⏱️ 3 min - 17
Garnish each bowl with fresh bean sprouts, chopped green onions, sliced jalapeños, and a halved hard-boiled egg.
⏱️ 2 min