Dish

Phokso

Phokso is made by stir-frying thinly sliced beef with onions, garlic, ginger, and a variety of vegetables such as bell peppers, carrots, and mushrooms. The dish is seasoned with soy sauce, chili flakes, and Sichuan peppercorns, which give it a spicy and numbing flavor. Phokso is typically served with steamed rice or Tibetan bread. It is a popular dish in Tibet and is often served at festivals and special occasions.

Asian cuisine› South Asian cuisine› Bhutanese cuisine

Offal Dish

Origins and history

Phokso is a traditional Tibetan dish that has been enjoyed for centuries. It is believed to have originated in the Amdo region of Tibet, which is known for its spicy cuisine. The dish has since spread throughout Tibet and is now enjoyed by people all over the world.

Dietary considerations

Phokso is not suitable for vegetarians or vegans as it contains beef. It is also not suitable for those with gluten intolerance as it is typically served with wheat-based products such as steamed buns or Tibetan bread.

Variations

There are many variations of Phokso, with some recipes calling for different vegetables or spices. Some recipes also use lamb or yak meat instead of beef.

Presentation and garnishing

Phokso is typically served in a large bowl with the stir-fried beef and vegetables on top of a bed of steamed rice. It is often garnished with chopped scallions or cilantro.

Tips & Tricks

To make Phokso, it is important to slice the beef thinly and stir-fry it quickly over high heat to ensure that it stays tender. It is also important to use fresh vegetables and to not overcook them, as they should retain some crunchiness.