Lobster Pho

Total Time:
1 hr 10 min
20 min
Inactive Prep:
50 min
4 servings


  • 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
    • 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


    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.