Miko from Seattle worked very hard to make an authentic pho noodle soup of his own last year. He was aghast at a lobster pho recipe presented on an episode of Emeril Lagasse's show that airs on the food network.
The recipe has you simmer broth ingredients for about 15 minutes and though there's star anise, there are also lobster bodies. Strain the broth and serve over rice noodles with lobster meat. Miko says on the show, there were some sliced cooked pork and Chinese sausages too but no bean sprouts. In the online recipe I saw no Chinese sausage (lop cheung/lap suong) but the sprouts were there. It's like a quick noodle soup that he made, and not a pho. But he had to frame it in some manner that fit the episode, which was called "Lovin' Lobster" and orginally aired in 2006.
Strange... there are many kinds of inventive pho that feature seafood but I've never seen one with lobster. I don't think you'd get a big bowl for less than $20!
I've held you in suspense long enough. Here's a link to the recipe:
What are your reactions?
anh says
We saw that show last night and my husband and I couldn't believe our eyes. Lemongrass, star anise, and a hodge podge of other veggies were thrown into a mix with the lobster broth to make lobster "pho". The clincher was when he brought out the lap xuong. We were laughing so hard it was hysterical. I'm sure pho purist are appauled by this, but I'm just glad we're getting some press. I'm glad Emeril likes pho enough to take a stab at it and make his own version. Mario Battali also made a vers
Andrea Nguyen says
Well, in the photo on the recipe you can see the slice of pork. Seems like he threw everything in there!
Yep, it's good that people are popularizing Viet food. It's better that there are those who are discerning too!
The Guilty Carnivore says
Well, it's got a lot of the requisite pho broth characteristics, so I'll give him that. Also, Emeril has been a Vietnamese food champion for a long time - the sous chef of his LA namesake restaurant at one point was Vietnamese. Back in the late-to-mid-nineties, I saw him make bun thit bo nuong on his "Essence of Emeril" show (this was prior to the annoying live audience format) and he made "nuoc chAAAAAAAAHM" sauce, and he said it like a dozen times, each time with the overwrought, heavy, New En
Andrea Nguyen says
There are lots of Viet people in LA so it's natural for him to include Viet stuff in his shows. He had a beef pho years ago that was more traditional, I believe. In this instance, it would have been nice if he said this was a shorty riff.
Zach says
Well it is apparent that the vietnamese cuisine is making its way into America. Our most popular are probably Pho, Vietnamese coffee, goi cuon, and the sandwiches. Unfortunately, the Americans are butchering the Vietnamese foods....well at least it's good publicity. Fresh Choice has Pho Noodle bowl.....and check this out, there's carrots in there??? Cheesecake Factory has Vietnamse spring rolls on their menu, but when I ate it, the whole time I was thinking "how hard is it to roll some vegetable
Nate 2.0 says
Emeril can't cook Asian. Everytime I've watched him try, I bust out laughing derisively.
Murray Podro says
Wonerful viet Recipes Keep up the good Work
Steamy Kitchen says
Emeril, honey. nonono!
Andrea, he shoulda had you on as a guest chef!
Andrea Nguyen says
Jaden, you're too much!
Dennis M Reed says
This is a late comment but I just found this post! What can you expect from a professional who calls jalapeños "halapeenos" even though he can pronounce andouille correctly!
Anyway, it definitely seems more like a Thai noodle soup to me.
Is cilantro really used that much in pho? I have always been served culantro (ngo gai) and used it at home when making pho. I love lobster and may use Emeril's recipe as a starting point but not as a finished product!
Red Bottom shoes says
Traditional way of thinking have changed dramatically . The pendulum has swung and people are exhibiting greater open-mindedness and a burning desire to detemine their own destiny .
marlon says
This is a late comment but I just found this post!
Nickle says
it's already gorgeous looking!! Love your work (and research), you're a true food writer whom I absolutely look up to. 🙂
Mr. Cooking Grill says
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