Instructions for Making Lobster Pho

Lobster pho


  • 1 cooked lobster tail, meat removed, thinly sliced, shells separate
  • 50g dried shrimp (see note)
  • 1 crushed lemongrass
  • 3 lime leaves, thinly sliced, stem removed, finely chopped (see note)
  • 3cm ginger, finely chopped
  • 200g rice noodles
  • 200ml coconut milk
  • 2 tablespoons mirin (see note)
  • 2 tablespoons fish sauce
  • 1 tablespoon jaggery (see note) or brown sugar
  • Lemon juice, cut wedge-shaped pieces of lemon to serve
  • 2 long red peppers and 2 long green peppers, seeded, thinly sliced, added to serve
  • 100g cowpeas (see caption) or peas cut into 5cm lengths, blanched
  • 1 cup Thai basil leaves (see note), to serve.

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  • Step 1: Place shrimp shells, dried shrimp, lemongrass and kaffir lime in a saucepan, pour 1.5L (6 cups) of water. Bring to a boil, reduce heat and simmer for 1 hourPut the ginger in the pot.
  • Step 2: Soak noodles in hot water for 10 minutes or until tender. Drain and divide into 6 serving bowls.
  • Step 3: Filter the water and put it in a clean pot (pan) and cook on low heat, add coconut milk, mirin, fish sauce, sugar, lemon juice and chili to boil. Seasoning to taste.
  • Step 4: Place the lobster meat and beans on top of the noodles, then scoop the broth into a bowl. Serve with basil, add chili and lemon.