Indo-style Pho

Ingredients

While the original Vietnamese Pho features a delicate balance of herbs and spices, Indo-style Pho takes it up a notch with the addition of Indonesian spices such as lemongrass, galangal, and Indonesian bay leaves. The broth is infused with these aromatic ingredients, giving it a unique and distinct flavor profile. Additionally, Indo-style Pho incorporates Indonesian noodles and local garnishes to enhance the dish's authenticity. 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
• 2 liters (8 cups) water 2 liters (8 cups) water
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 3 Indonesian bay leaves 3 Indonesian bay leaves
• 1 cinnamon stick 1 cinnamon stick
• 4 star anise 4 star anise
• 4 cloves 4 cloves
• 1 onion, halved 1 onion, halved
• 3 cloves garlic 3 cloves garlic
• 1 tablespoon rock sugar 1 tablespoon rock sugar
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 300g (10.5 oz) rice noodles 300g (10.5 oz) rice noodles
• 200g (7 oz) beef sirloin, thinly sliced 200g (7 oz) beef sirloin, thinly sliced
• Fresh bean sprouts, Thai basil, lime wedges, and sliced chili for garnish Fresh bean sprouts, Thai basil, lime wedges, and sliced chili for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the beef bones and cover with water. Bring to a boil and let it simmer for 10 minutes. Drain and rinse the bones under cold water to remove impurities.
2. 2.
   Return the bones to the pot and add 2 liters of water. Bring to a boil, then reduce the heat to low.
3. 3.
   Add lemongrass, galangal, Indonesian bay leaves, cinnamon stick, star anise, cloves, onion, garlic, rock sugar, and fish sauce to the pot. Simmer for 2-3 hours, skimming off any impurities that rise to the surface.
4. 4.
   While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Once the broth is ready, strain it through a fine-mesh sieve, discarding the solids.
6. 6.
   To serve, divide the cooked rice noodles among bowls. Top with beef slices and pour the hot broth over them. Allow the heat of the broth to cook the beef.
7. 7.
   Garnish with bean sprouts, Thai basil, lime wedges, and sliced chili. Serve hot.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for maximum flavor.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute.
• Indonesian bay leaves — These leaves have a distinct flavor. If you can't find them, regular bay leaves can be used as a substitute.
• Rice noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they can become mushy.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili to the broth while simmering.
• To save time, you can prepare the broth in advance and refrigerate it. Just reheat it before serving.
• Customize your toppings by adding sliced beef, chicken, or shrimp along with the beef slices.
• If you prefer a vegetarian version, you can substitute the beef bones with vegetable broth and add tofu or mushrooms for protein.
• Experiment with different herbs and spices to create your own unique Indo-style Pho.

Serving advice

Serve the Indo-style Pho hot in individual bowls, allowing each person to garnish their own bowl with bean sprouts, Thai basil, lime wedges, and sliced chili according to their taste preferences. Provide chopsticks and spoons for a traditional eating experience.

Presentation advice

Present the Indo-style Pho in beautiful ceramic bowls, showcasing the vibrant colors of the garnishes. Arrange the bean sprouts, Thai basil, lime wedges, and sliced chili neatly on a platter for guests to add to their bowls. Sprinkle some chopped green onions on top for an added touch of freshness.