Hungarian-style Beef Pho

Ingredients

While the original Vietnamese Pho is known for its delicate balance of flavors and lightness, our Hungarian adaptation adds a robust and hearty touch. We incorporate Hungarian spices and ingredients to infuse the dish with a distinctively Hungarian flair. We alse have the original recipe for Pho, so you can check it out.

• 500g (1.1 lb) beef brisket, thinly sliced 500g (1.1 lb) beef brisket, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 parsnip, julienned 1 parsnip, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 tablespoon Hungarian paprika 1 tablespoon Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the sliced onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the beef brisket slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the Hungarian paprika, caraway seeds, and cinnamon stick, and cook for another minute to release their flavors.
4. 4.
   Pour in the beef broth and water, and bring the mixture to a boil. Reduce the heat and let it simmer for about 1 hour, or until the beef is tender.
5. 5.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the beef is tender, remove it from the pot and shred it into bite-sized pieces. Return the shredded beef to the pot.
7. 7.
   Add the julienned carrot, parsnip, and red bell pepper to the pot, and simmer for an additional 5 minutes until the vegetables are tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   To serve, divide the cooked rice noodles among bowls and ladle the hot Hungarian-style beef pho over the noodles. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef brisket — For tender and flavorful beef, choose a well-marbled brisket and slice it thinly against the grain.
• Hungarian paprika — Opt for a high-quality Hungarian paprika to bring out the authentic flavors of this dish.
• Caraway seeds — Toast the caraway seeds in a dry pan before adding them to the dish to enhance their aroma.
• Rice noodles — Cook the rice noodles just until al dente to ensure they don't become mushy in the soup.
• Fresh parsley — Add the chopped parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For an extra kick of flavor, add a splash of Hungarian red wine to the broth.
• Customize your Hungarian-style Beef Pho by adding your favorite vegetables such as mushrooms or cabbage.
• If you prefer a spicier pho, sprinkle some Hungarian hot paprika or chili flakes on top before serving.
• To save time, you can use pre-made beef broth instead of making it from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Hungarian-style Beef Pho piping hot in individual bowls. Accompany it with a plate of fresh lime wedges, bean sprouts, and Thai basil leaves for guests to add according to their taste preferences.

Presentation advice

Garnish each bowl of Hungarian-style Beef Pho with a sprinkle of fresh parsley to add a pop of color. Serve the dish with a rustic Hungarian bread on the side for dipping into the flavorful broth.