Latvian-style Pho

Ingredients

While the original Vietnamese Pho is traditionally made with rice noodles and Asian spices, this Latvian adaptation incorporates local ingredients and flavors. The broth is enriched with earthy root vegetables and aromatic herbs, giving it a unique Baltic twist. Additionally, Latvian-style Pho uses beef or pork as the main protein, reflecting the meat-centric nature of Latvian cuisine. We alse have the original recipe for Pho, so you can check it out.

• 500g (1.1 lb) beef or pork, thinly sliced 500g (1.1 lb) beef or pork, thinly sliced
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 2 parsnips, julienned 2 parsnips, julienned
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 bay leaves 2 bay leaves
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 4 star anise 4 star anise
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and mint leaves for garnish Fresh cilantro and mint leaves for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

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

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger. Sauté until fragrant and golden brown.
2. 2.
   Add the beef or pork slices to the pot and cook until browned on all sides.
3. 3.
   Pour in enough water to cover the meat and bring to a boil. Skim off any impurities that rise to the surface.
4. 4.
   Add the bay leaves, cinnamon stick, cloves, star anise, soy sauce, and fish sauce to the pot. Reduce the heat to low and let simmer for 1 hour, allowing the flavors to meld.
5. 5.
   While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   After 1 hour, remove the bay leaves, cinnamon stick, cloves, and star anise from the broth. Season with salt and pepper to taste.
7. 7.
   Divide the cooked rice noodles among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl has a generous amount of meat and vegetables.
8. 8.
   Garnish with fresh cilantro and mint leaves. Serve with lime wedges on the side.

Treat your ingredients with care...

• Beef or pork — For tender meat, slice it thinly against the grain.
• Rice noodles — Cook according to the package instructions, but slightly undercook them as they will continue to soften in the hot broth.
• Fresh cilantro and mint leaves — Add them just before serving to preserve their vibrant flavors.

Tips & Tricks

• To enhance the flavor of the broth, toast the spices (cinnamon stick, cloves, and star anise) in a dry pan before adding them to the pot.
• For a spicier kick, add a few slices of fresh chili pepper to the broth while simmering.
• Customize your Latvian-style Pho by adding additional vegetables such as mushrooms or cabbage.
• If you prefer a richer broth, you can simmer beef or pork bones along with the meat for added depth of flavor.
• Leftover Latvian-style Pho can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Latvian-style Pho piping hot in individual bowls. Encourage diners to squeeze fresh lime juice over their soup for a tangy burst of flavor. Provide chopsticks and spoons for a traditional eating experience.

Presentation advice

Garnish each bowl of Latvian-style Pho with a sprig of fresh cilantro and a few mint leaves. The vibrant green herbs will add a pop of color to the dish. Serve the soup in beautiful ceramic bowls to showcase the rich broth and colorful ingredients.