Argentinian-style Pho

Ingredients

While the original Vietnamese Pho traditionally uses ingredients like star anise, fish sauce, and rice noodles, our Argentinian-style Pho incorporates elements of Argentinian cuisine. We replace star anise with oregano and thyme, fish sauce with chimichurri sauce, and rice noodles with fideos, a type of thin pasta commonly used in Argentina. These adaptations infuse the dish with the vibrant flavors of Argentina while maintaining the essence of Pho. We alse have the original recipe for Pho, so you can check it out.

• 1.5 kg (3.3 lbs) beef bones 1.5 kg (3.3 lbs) beef bones
• 2 onions, halved 2 onions, halved
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 2 bay leaves 2 bay leaves
• 1 tablespoon oregano 1 tablespoon oregano
• 1 tablespoon thyme 1 tablespoon thyme
• 2 liters (8 cups) water 2 liters (8 cups) water
• 1 cup chimichurri sauce 1 cup chimichurri sauce
• 300g (10.5 oz) fideos (thin pasta) 300g (10.5 oz) fideos (thin pasta)
• 500g (1.1 lbs) beef sirloin, thinly sliced 500g (1.1 lbs) beef sirloin, thinly sliced
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g, 4g saturated
• Carbohydrates: 40g, 5g sugars
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the beef bones, onions, garlic, carrots, and celery on a baking sheet. Roast for 30 minutes until the bones and vegetables are browned.
2. 2.
   Transfer the roasted bones and vegetables to a large pot. Add bay leaves, oregano, thyme, water, and chimichurri sauce. Bring to a boil, then reduce heat and simmer for 2 hours, skimming off any impurities that rise to the surface.
3. 3.
   Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot and keep it warm over low heat.
4. 4.
   Cook the fideos according to package instructions until al dente. Drain and set aside.
5. 5.
   In a separate pot, bring water to a boil and blanch the beef sirloin slices for 1-2 minutes until they are just cooked. Remove from the pot and set aside.
6. 6.
   Divide the cooked fideos among serving bowls. Top with the blanched beef slices.
7. 7.
   Ladle the hot broth over the noodles and beef. Garnish with fresh cilantro and serve with lime wedges on the side.
8. 8.
   Season with salt and pepper to taste.

Treat your ingredients with care...

• Beef bones — Roasting the bones before simmering enhances the flavor of the broth.
• Chimichurri sauce — Use a high-quality chimichurri sauce or prepare your own for the best results.
• Fideos — Be careful not to overcook the fideos as they can become mushy. Cook them until al dente for the perfect texture.
• Beef sirloin — Slice the beef thinly against the grain for tender and juicy meat.
• Lime wedges — Squeezing fresh lime juice over the Pho just before eating adds a refreshing tanginess.

Tips & Tricks

• For an extra kick of flavor, add a splash of red wine vinegar to the broth.
• Customize your Pho by adding sliced jalapeños or red chili flakes for a spicy twist.
• If you prefer a heartier soup, add cooked beef meatballs or thinly sliced cooked chorizo.
• Top your Pho with sliced radishes, scallions, or avocado for added freshness and texture.
• Leftover Pho broth can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Argentinian-style Pho piping hot in individual bowls. Encourage your guests to squeeze lime juice over their bowls just before enjoying to enhance the flavors. Provide chopsticks and spoons for a traditional Pho experience.

Presentation advice

Garnish each bowl of Pho with a generous sprinkle of fresh cilantro. The vibrant green color will add visual appeal to the dish. Serve the Pho with lime wedges on the side for guests to squeeze over their bowls, adding a pop of color and freshness.