Bavarian-style Pho

Ingredients

While the original Vietnamese Pho typically uses rice noodles and Asian spices, this Bavarian adaptation incorporates Bavarian beef and vegetables, giving it a heartier and more robust flavor. The traditional Pho broth is also enhanced with Bavarian herbs and spices, creating a fusion of Bavarian and Asian culinary influences. We alse have the original recipe for Pho, so you can check it out.

• 500g (1.1 lb) beef stew meat, thinly sliced 500g (1.1 lb) beef stew meat, thinly sliced
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 2 celery stalks, thinly sliced 2 celery stalks, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 bay leaves 2 bay leaves
• 1 cinnamon stick 1 cinnamon stick
• 4 star anise 4 star anise
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 200g (7 oz) Bavarian egg noodles 200g (7 oz) Bavarian egg noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, bean sprouts, lime wedges, and Thai basil for garnish Fresh cilantro, bean sprouts, lime wedges, and Thai basil for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 40g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, carrots, celery, garlic, and ginger. Sauté until the vegetables are slightly softened.
2. 2.
   Add the beef stew meat to the pot and cook until browned.
3. 3.
   Add the bay leaves, cinnamon stick, star anise, and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
4. 4.
   While the soup is simmering, cook the Bavarian egg noodles according to package instructions. Drain and set aside.
5. 5.
   After 1 hour, remove the bay leaves, cinnamon stick, and star anise from the soup. Season with salt and pepper to taste.
6. 6.
   To serve, divide the cooked Bavarian egg noodles among serving bowls. Ladle the hot soup over the noodles.
7. 7.
   Garnish with fresh cilantro, bean sprouts, lime wedges, and Thai basil. Serve hot.

Treat your ingredients with care...

• Beef stew meat — For tender meat, slice it thinly against the grain.
• Bavarian egg noodles — Cook according to package instructions, but slightly undercook them as they will continue to cook in the hot soup.

Tips & Tricks

• To enhance the Bavarian flavors, you can add a splash of Bavarian beer to the soup while simmering.
• If you prefer a spicier soup, add a few slices of fresh chili pepper or a dash of Bavarian hot sauce.
• Feel free to customize the vegetable selection based on seasonal availability in Bavaria.
• For a richer broth, you can simmer the soup for an additional 30 minutes.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day meal.

Serving advice

Serve the Bavarian-style Pho hot in individual bowls, allowing each person to garnish their soup with fresh cilantro, bean sprouts, lime wedges, and Thai basil according to their taste preferences.

Presentation advice

For an appealing presentation, arrange the garnishes neatly on a platter alongside the bowls of soup. The vibrant colors of the fresh herbs and lime wedges will add visual appeal to the dish.