Greek-style Pho

Ingredients

While the original Vietnamese Pho is known for its fragrant broth made with star anise and cinnamon, our Greek-style Pho takes inspiration from Greek flavors. We infuse the broth with herbs like oregano and thyme, and use lamb instead of beef for a distinct Mediterranean taste. Additionally, we incorporate Greek ingredients such as feta cheese and Kalamata olives for added depth and tanginess. We alse have the original recipe for Pho, so you can check it out.

• 1.5 liters (6 cups) lamb broth 1.5 liters (6 cups) lamb broth
• 500 grams (1.1 lbs) lamb shoulder, thinly sliced 500 grams (1.1 lbs) lamb shoulder, thinly sliced
• 200 grams (7 oz) rice noodles 200 grams (7 oz) rice noodles
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Garnish: Garnish:
• Feta cheese, crumbled Feta cheese, crumbled
• Kalamata olives, pitted and halved Kalamata olives, pitted and halved
• Fresh mint leaves, chopped Fresh mint leaves, chopped
• Lemon wedges Lemon wedges

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until softened and fragrant.
2. 2.
   Add the lamb slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, oregano, thyme, cumin, coriander, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld.
4. 4.
   Pour in the lamb broth and bring to a boil. Reduce the heat and let the broth simmer for 30 minutes to allow the flavors to develop.
5. 5.
   While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the broth is ready, stir in the lemon juice and adjust the seasoning if needed.
7. 7.
   To serve, divide the cooked rice noodles among bowls. Ladle the hot broth over the noodles and top with the sliced lamb, crumbled feta cheese, Kalamata olives, fresh mint leaves, and a squeeze of lemon juice.
8. 8.
   Enjoy your Greek-style Pho while it's hot!

Treat your ingredients with care...

• Lamb shoulder — For tender slices of lamb, make sure to thinly slice the meat against the grain.
• Rice noodles — To prevent the noodles from sticking together, rinse them with cold water after cooking and drain well before serving.
• Feta cheese — For a creamier texture, crumble the feta cheese just before serving.

Tips & Tricks

• If you prefer a spicier Pho, add a pinch of crushed red pepper flakes to the broth.
• Customize your Greek-style Pho by adding your favorite Mediterranean vegetables such as roasted red peppers or artichoke hearts.
• For a heartier meal, serve the Pho with warm pita bread or crusty Greek bread on the side.
• If you can't find lamb broth, you can substitute it with beef or vegetable broth.
• Leftover Greek-style Pho can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Greek-style Pho hot in individual bowls, allowing each person to garnish their own bowl with feta cheese, Kalamata olives, fresh mint leaves, and a squeeze of lemon juice. Accompany the Pho with warm pita bread or crusty Greek bread for a complete Mediterranean experience.

Presentation advice

To enhance the presentation of your Greek-style Pho, arrange the garnishes in small bowls or plates on the table, allowing your guests to add their desired toppings. Serve the Pho in beautiful ceramic bowls, showcasing the vibrant colors of the broth and garnishes.