Cuban-style Pho

Ingredients

While the original Vietnamese Pho is known for its delicate balance of flavors and lightness, the Cuban-style Pho takes a bolder approach. It incorporates Cuban spices and ingredients, such as cumin, oregano, and citrus, to add a distinct Cuban flair to the dish. The broth is also enriched with a touch of tomato and a hint of smokiness. We alse have the original recipe for Pho, so you can check it out.

• 2 pounds (900g) beef shank 2 pounds (900g) beef shank
• 1 onion, quartered 1 onion, quartered
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) black pepper 1 teaspoon (5g) black pepper
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) orange juice 1 tablespoon (15ml) orange juice
• 8 cups (1.9L) beef broth 8 cups (1.9L) beef broth
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 8 ounces (225g) rice noodles 8 ounces (225g) rice noodles
• Fresh cilantro, bean sprouts, lime wedges, and sliced jalapenos for garnish Fresh cilantro, bean sprouts, lime wedges, and sliced jalapenos for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
2. 2.
   Add the beef shank to the pot and sear on all sides until browned.
3. 3.
   Add the quartered onion, ground cumin, dried oregano, paprika, salt, and black pepper to the pot. Stir well to coat the beef with the spices.
4. 4.
   Pour in the lime juice and orange juice, and let it simmer for a few minutes.
5. 5.
   Add the beef broth, diced tomatoes, and fish sauce to the pot. Bring to a boil, then reduce the heat and let it simmer for 2-3 hours until the beef is tender.
6. 6.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot.
8. 8.
   To serve, divide the cooked rice noodles among bowls. Ladle the hot broth and shredded beef over the noodles.
9. 9.
   Garnish with fresh cilantro, bean sprouts, lime wedges, and sliced jalapenos. Serve hot.

Treat your ingredients with care...

• Beef shank — Slow cooking the beef shank will result in tender and flavorful meat. Make sure to remove any excess fat before shredding.
• Rice noodles — Cook the rice noodles according to the package instructions, but slightly undercook them as they will continue to soften in the hot broth.

Tips & Tricks

• For an extra Cuban touch, serve the Pho with a side of fried plantains.
• If you prefer a spicier broth, add a few dashes of hot sauce or a pinch of cayenne pepper.
• Customize your toppings by adding sliced avocado or diced red onions for added flavor and texture.
• To save time, you can use pre-made beef broth instead of making it from scratch.
• Leftover Cuban-style Pho can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Cuban-style Pho hot in individual bowls, allowing each person to garnish their own bowl with fresh cilantro, bean sprouts, lime wedges, and sliced jalapenos. Provide chopsticks and spoons for a traditional Pho experience.

Presentation advice

To enhance the presentation, arrange the garnishes neatly on a platter and serve alongside the bowls of Pho. The vibrant colors of the garnishes will add visual appeal to the dish.