One of the things that I absolutely love about working at JNR is the unique opportunity that I have to dream up clever gift ideas for program participants on a daily basis. Every day I seem to learn something new about a different culture from around the world.
This was the case when I began researching ideas for a sales incentive program that would send our client’s top salespeople to Vietnam and Cambodia. My task was to select promotional teaser items that would be sent out to program participants to keep them motivated to continue selling and competing for the top prize. Both nations have such rich heritages and histories, so it has been a truly exciting and enjoyable program to work on.
Pho was repeatedly coming to my mind when thinking about Vietnam. To celebrate the amazing Vietnamese noodle soup, I wanted to pass along a recipe that I inadvertently found that combines it with greatest food (in my humble opinion) to exist: lobster.
I give you a Lobster Pho recipe courtesy of my favorite Italian chef Emeril Lagasse and the Food Network:
Total Time: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 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
To Assemble the Pho:
- 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.
Stay tuned for more great recipes from our program destinations all over the globe coming soon.
Written by Kristopher Hewkin