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This recipe puts a delicious spin on the traditional Vietnamese pho using spanner crab instead of beef. It’s a simple and flavourful dish that’s perfect for a cold day.
150 gram packet raw Fraser Isle Spanner crab meat
1 litre chicken stock, store bought is fine, get a quality liquid stock
small handful coriander stalks and stems
5 dried shiitake mushrooms
1 thumbsize piece of ginger, peeled and sliced
fish sauce to taste
100 grams rice noodles, soaked in boiling water, drained
6 oyster mushrooms, sliced
6 shiitake mushrooms, sliced
small handful enoki mushrooms
1 cob fresh corn kernels
sliced red chilli
fresh lime
coriander leaves
Spanner crab broth with mushrooms and corn Pho. Our version of the Vietnamese classic
1 For the broth, simmer stock, coriander stalks, dried shiitake mushrooms and ginger for 1-2 hours. Strain and season with fish sauce to taste, keep hot.
2 In the base of your serving bowls, divide the noodles, mushrooms and corn. Add the raw Fraser Isle Spanner crab meat. Bring the broth to the simmer and then ladle or pour into the serving bowls. Serve alongside sliced red chilli, lime wedges and coriander leaves.
Serves 2 large bowls or 4 smaller bowls
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