French-inspired Pho

Ingredients

While the essence of Pho remains intact, this French adaptation incorporates elements of French cuisine to elevate the dish. The broth is enriched with red wine and herbs, giving it a deep and complex flavor. The traditional rice noodles are replaced with thin strands of vermicelli pasta, adding a touch of French elegance. Additionally, the garnishes are updated to include French herbs and cheeses, creating a harmonious fusion of flavors. We alse have the original recipe for Pho, so you can check it out.

• 1 kg (2.2 lbs) beef bones 1 kg (2.2 lbs) beef bones
• 1 onion, halved 1 onion, halved
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 cloves of garlic, crushed 4 cloves of garlic, crushed
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 4 cloves 4 cloves
• 1 bay leaf 1 bay leaf
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 200g (7 oz) vermicelli pasta 200g (7 oz) vermicelli pasta
• 300g (10.5 oz) beef sirloin, thinly sliced 300g (10.5 oz) beef sirloin, thinly sliced
• Fresh herbs (such as parsley, thyme, and rosemary), for garnish Fresh herbs (such as parsley, thyme, and rosemary), for garnish
• 100g (3.5 oz) Gruyere cheese, grated 100g (3.5 oz) Gruyere cheese, grated
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 40g (4g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the beef bones, onion, carrots, and celery on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes, or until the bones are browned.
2. 2.
   In a large pot, add the roasted bones, garlic, cinnamon stick, star anise, cloves, bay leaf, red wine, and beef broth. Bring to a boil, then reduce the heat and simmer for 2 hours, skimming off any impurities that rise to the surface.
3. 3.
   Cook the vermicelli pasta according to package instructions. Drain and set aside.
4. 4.
   Heat a skillet over medium-high heat. Season the beef sirloin with salt and pepper. Sear the beef slices for 1-2 minutes on each side until browned but still tender. Remove from heat and set aside.
5. 5.
   Strain the broth, discarding the solids. Return the broth to the pot and bring to a simmer.
6. 6.
   To serve, divide the cooked vermicelli among bowls. Top with the seared beef slices. Ladle the hot broth over the noodles and beef. Garnish with fresh herbs and grated Gruyere cheese.

Treat your ingredients with care...

• Vermicelli pasta — Cook the pasta according to package instructions, but slightly undercook it as it will continue to cook in the hot broth.
• Gruyere cheese — For a more pronounced flavor, use aged Gruyere cheese. Grate it just before serving to ensure maximum freshness.

Tips & Tricks

• For a richer broth, simmer the bones and aromatics for an additional hour.
• Customize your Pho by adding French herbs like tarragon or chervil to the garnish.
• If you prefer a heartier meal, add cooked beef meatballs or poached eggs to the Pho.
• To save time, you can use store-bought beef broth instead of making it from scratch.
• Experiment with different cuts of beef, such as tenderloin or ribeye, for varying levels of tenderness and flavor.

Serving advice

Serve the French-inspired Pho piping hot in individual bowls. Accompany it with a plate of fresh baguette slices or French bread for dipping into the flavorful broth.

Presentation advice

Garnish each bowl of Pho with a sprig of fresh herbs, a sprinkle of grated Gruyere cheese, and a drizzle of olive oil. The vibrant colors and aromatic herbs will make the dish visually appealing and inviting.