Dutch-style Pho

Ingredients

While the original Vietnamese Pho typically uses rice noodles and Asian spices, this Dutch-style Pho incorporates Dutch flavors and ingredients. The broth is enriched with Dutch beef and seasoned with a blend of Dutch herbs and spices, resulting in a unique fusion of Vietnamese and Dutch cuisines. We alse have the original recipe for Pho, so you can check it out.

• 500g (1.1 lb) Dutch beef, thinly sliced 500g (1.1 lb) Dutch beef, thinly sliced
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as cilantro or basil) for garnish Fresh herbs (such as cilantro or basil) for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the star anise, cinnamon stick, and ground nutmeg to the pot. Stir for a minute to release their flavors.
3. 3.
   Add the sliced beef to the pot and cook until browned.
4. 4.
   Pour in 2 liters (8 cups) of water and bring to a boil. Reduce the heat and let it simmer for 1 hour, skimming off any impurities that rise to the surface.
5. 5.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the broth has simmered for an hour, remove the star anise and cinnamon stick. Stir in the soy sauce and fish sauce. Season with salt and pepper to taste.
7. 7.
   To serve, divide the cooked rice noodles among bowls. Ladle the hot broth and beef slices over the noodles. Garnish with fresh herbs and serve with lime wedges on the side.

Treat your ingredients with care...

• Beef — For tender beef slices, it's best to use a lean cut such as sirloin or tenderloin. Slice the beef thinly against the grain for maximum tenderness.

Tips & Tricks

• To enhance the Dutch flavors, you can add a splash of Dutch beer to the broth while simmering.
• If you prefer a spicier soup, you can add a sliced chili pepper or a dash of hot sauce to the broth.
• For a heartier meal, you can add cooked beef meatballs or sliced sausages to the soup.
• Feel free to customize the toppings by adding bean sprouts, sliced radishes, or thinly sliced Dutch cheese.
• Leftover Dutch-style Pho can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Dutch-style Pho hot in individual bowls, allowing each person to garnish their soup with fresh herbs and a squeeze of lime juice. Accompany it with crusty Dutch bread for a complete meal.

Presentation advice

To make the Dutch-style Pho visually appealing, arrange the beef slices neatly on top of the rice noodles and ladle the hot broth over them. Garnish with a generous amount of fresh herbs for a pop of color.