Arab-style Pho

Ingredients

Arab-style Pho incorporates the distinct flavors of Arab cuisine, such as saffron, cinnamon, and cardamom, into the traditional Vietnamese Pho recipe. The use of these spices adds a unique depth of flavor and a touch of warmth to the dish. Additionally, Arab-style Pho may feature different cuts of meat, such as lamb or chicken, instead of the traditional beef. We alse have the original recipe for Pho, so you can check it out.

• 8 cups (1.9 liters) beef or lamb broth 8 cups (1.9 liters) beef or lamb broth
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 star anise 1 star anise
• 2 cloves 2 cloves
• 1 onion, sliced 1 onion, sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch (2.5 cm) piece of ginger, sliced 1-inch (2.5 cm) piece of ginger, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 8 ounces (225 grams) rice noodles 8 ounces (225 grams) rice noodles
• 8 ounces (225 grams) cooked beef or lamb, thinly sliced 8 ounces (225 grams) cooked beef or lamb, thinly sliced
• Fresh cilantro, mint, and basil leaves for garnish Fresh cilantro, mint, and basil leaves for garnish
• Lime wedges for serving Lime wedges for serving
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 45g (3g sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant and lightly golden.
2. 2.
   Add the beef or lamb broth to the pot and bring to a simmer.
3. 3.
   Add the cinnamon stick, cardamom pods, saffron threads, star anise, and cloves to the pot. Simmer for 30 minutes to allow the flavors to infuse.
4. 4.
   While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Once the broth is ready, strain it to remove the spices and aromatics. Return the strained broth to the pot and season with salt and pepper to taste.
6. 6.
   To serve, divide the cooked rice noodles among bowls. Top with the thinly sliced cooked beef or lamb.
7. 7.
   Ladle the hot broth over the noodles and meat. Garnish with fresh cilantro, mint, and basil leaves.
8. 8.
   Serve the Arab-style Pho with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Saffron — Infuse the saffron threads in a small amount of warm water for 10 minutes before adding them to the broth. This will help release their vibrant color and delicate flavor.

Tips & Tricks

• For a richer flavor, you can simmer the broth for a longer time, up to 1 hour.
• Customize your Arab-style Pho by adding your favorite vegetables, such as sliced bell peppers or bean sprouts.
• If you prefer a spicier broth, add a pinch of chili flakes or a drizzle of hot sauce.
• To save time, you can use pre-cooked beef or lamb from a previous meal.
• Leftover Arab-style Pho can be refrigerated and enjoyed the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the Arab-style Pho hot, allowing the fragrant steam to waft up and entice your senses. Encourage your guests to squeeze fresh lime juice over their bowls to add a tangy brightness to the dish. Serve with a side of warm pita bread or crusty Arabic bread for a complete and satisfying meal.

Presentation advice

Present the Arab-style Pho in beautiful ceramic bowls, allowing the vibrant colors of the broth, herbs, and meat to shine through. Garnish each bowl with a sprig of fresh herbs for an elegant touch. Serve the lime wedges on a separate plate for guests to add as desired.