Hawaii Regional Cuisine Recipe by: Chef Jennifer Evetushick
Prep Time: 45 minutes
Servings: 6
Ingredients:
- 1 lobster tail
- 3 clams
- 3 mussels
- 5 pieces of fish
- 1 pound rice noodles
- 1 tablespoon butter
- 1 ounce oil
- 8 ounces red curry tomato broth (recipe below)
Red Curry Tomato Broth
- 2 shallots, sliced
- 2 stalks lemongrass, rough chopped
- 1 inch galangal stalk, sliced (or fresh ginger root)
- red curry paste to taste (available at Asian food outlets)
- 2 lobster heads, gills removed
- 1 kaffir lime leaf
- 1 can diced tomatoes (14 ounces)
- 1/2 cup white wine
- 1/2 cup mirin
- 1 gallon water
- 1/4 pound fresh cilantro
- 1/4 pound fresh basil
Rice Noodle Preparation: Soak noodles in cold water for 30 minutes until soft. Drain and set aside.
Pho Preparation: Sear fish, clams and mussels in a hot pan with 1 ounce oil. Add 8 ounces of prepared red curry tomato broth. Mix in rice noodles and cook for 2 minutes until noodles are tender. Add lobster tail and simmer for an additional minute. Stir in 1 tablespoon butter. Mix until butter is melted.
BROTH Preparation: In a large, preheated stockpot, add shallots, lemongrass, lime leaf, galangal, and lobster heads. Cook for 6 minutes until heads are bright red. Add red curry paste to the pot. Mix together the mirin and white wine, then pour into the pot. Reduce until most of the wine is evaporated. Add diced tomatoes and 1 gallon water. Bring broth to a boil and simmer for 20 minutes. Add basil and cilantro. Stir until smooth, then strain with colander. (Discard colander contents.) Set broth aside to be used in pho preparation.
