Italian-style Pho

Ingredients

While the original Vietnamese Pho traditionally features rice noodles, beef broth, and Asian spices, this Italian adaptation incorporates Italian pasta, a savory tomato-based broth, and a blend of Italian herbs and seasonings. The result is a fusion of flavors that will transport you to the heart of Italy. We alse have the original recipe for Pho, so you can check it out.

• 8 cups (1.9 liters) beef broth 8 cups (1.9 liters) beef broth
• 8 ounces (225g) Italian pasta (such as spaghetti or fettuccine) 8 ounces (225g) Italian pasta (such as spaghetti or fettuccine)
• 1 pound (450g) beef sirloin, thinly sliced 1 pound (450g) beef sirloin, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Freshly grated Parmesan cheese, for serving Freshly grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the beef slices to the pot and cook until browned on all sides.
3. 3.
   Pour in the beef broth, diced tomatoes, and tomato paste. Stir well to combine.
4. 4.
   Add the dried oregano, dried basil, dried thyme, salt, and pepper. Bring the broth to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
5. 5.
   Meanwhile, cook the Italian pasta according to the package instructions until al dente. Drain and set aside.
6. 6.
   To serve, divide the cooked pasta among serving bowls. Ladle the hot broth over the pasta.
7. 7.
   Garnish with fresh basil leaves and sprinkle with freshly grated Parmesan cheese.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Italian pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy in the soup.
• Beef sirloin — Slice the beef thinly against the grain for tender and flavorful meat in the soup.
• Fresh basil leaves — Tear the basil leaves just before garnishing to release their aromatic oils.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
• Diced tomatoes — Opt for canned diced tomatoes for convenience, but you can also use fresh tomatoes if preferred.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the broth.
• Customize your Italian-style Pho by adding your favorite Italian vegetables such as sliced bell peppers or zucchini.
• If you prefer a heartier soup, add cooked Italian sausage or meatballs to the broth.
• To make it more authentic Italian, drizzle some extra virgin olive oil over the soup before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Italian-style Pho hot in individual bowls, allowing each person to garnish their own bowl with fresh basil leaves and grated Parmesan cheese. Accompany it with a side of crusty Italian bread for a complete and satisfying meal.

Presentation advice

Present the Italian-style Pho in beautiful soup bowls, showcasing the vibrant colors of the broth, pasta, and garnishes. Sprinkle some freshly grated Parmesan cheese on top and garnish with a fresh basil leaf for an elegant touch.