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Shrimp and Crawfish Pho

Serves: 6
Hands On Time: 
Total Time: 


8 cups water
2 cups chicken broth
2 pounds large shrimp (preferably head-on), peeled and deveined with shells reserved
1 yellow onion, diced
2 poblano peppers, seeded and diced
6 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons finely chopped lemongrass (see note)
3 tablespoons fish sauce
2 tablespoons soy sauce
Juice of 1 lime, plus 2 limes, cut into wedges, for serving
1 tablespoon whole coriander seeds
1 tablespoon Sriracha sauce
1 (8-ounce) package rice noodles
1 pound frozen crawfish tails, thawed
2 (0.75-ounce) packages fresh basil, leaves only
5 scallions, thinly sliced
2 jalapeño peppers, very thinly sliced


In a large stockpot, bring the water, broth, shrimp shells, onion, poblanos, garlic, ginger, lemongrass, fish sauce, soy sauce, lime juice, coriander seeds and Sriracha to a simmer over medium-high heat. Cook, skimming away any foam that floats to the surface, for 1 hour. Strain the broth through a mesh strainer into a separate pot.

Return the broth to a simmer over medium heat. Add the rice noodles and cook for 3 minutes. Add the peeled shrimp and crawfish and cook until the shrimp have just turned opaque, 3 to 4 minutes. Ladle the broth, noodles and seafood into serving bowls and top with the basil leaves, scallions and jalapeños. Serve hot with the lime wedges.

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