Pho Hai San (Seafood Pho)

Step 1

Place the ginger piece on a cutting board, then use the flat side of a large knife to press down and crush it until you hear it crack and see it flatten — do not cut it.

Step 2

Bring a large pot of water to a boil over high heat, then add the rice noodles and stir once to separate them — cook until softened and chewy, about 5 minutes.

Step 3

Drain the noodles in a colander, divide them between two deep bowls, and set the bowls on the counter near your stove.

Step 4

Pour the broth into a medium pot and place it over medium-high heat, then add the crushed ginger and star anise pods — bring to a rolling boil, about 5 minutes.

Step 5

Add the fish sauce and stir once, then reduce heat to medium and let it simmer gently for 10 minutes so the flavors infuse — the surface should bubble slowly, not rapidly.

Step 6

Taste a tiny spoonful of broth — it should smell strongly of anise and taste savory and slightly salty; if too salty, add 1/4 cup water and taste again.

Step 7

Add the shrimp and fish pieces to the simmering broth, stirring gently once to separate them — cook until the shrimp turns pink and the fish looks opaque, about 3 minutes.

Step 8

Add the squid rings and stir once, cooking for 1 more minute until the rings curl tightly and look opaque white — do not overcook or they will become rubbery.

Step 9

Remove the ginger and star anise pods from the broth using a slotted spoon or small strainer and discard them.

Step 10

Ladle the hot broth with shrimp, fish, and squid evenly over the noodles in each bowl, then top with a small handful of fresh herbs and serve with lime wedges on the side.