Molecular Gastronomy Pho

Ingredients

While the essence of Pho remains intact, this molecular gastronomy adaptation focuses on presenting the flavors and textures in a unique way. Instead of a traditional broth, we create a gelatinous sphere bursting with aromatic broth when bitten into. The noodles are transformed into delicate strands made from agar-agar, and the beef is transformed into a tender, melt-in-your-mouth foam. This adaptation aims to surprise and delight the senses. We alse have the original recipe for Pho, so you can check it out.

• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 5g (0.18oz) agar-agar powder 5g (0.18oz) agar-agar powder
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 1 piece of ginger, sliced 1 piece of ginger, sliced
• 200g (7oz) beef tenderloin 200g (7oz) beef tenderloin
• 10g (0.35oz) soy lecithin 10g (0.35oz) soy lecithin
• Fresh herbs (Thai basil, cilantro, mint) for garnish Fresh herbs (Thai basil, cilantro, mint) for garnish
• Bean sprouts, lime wedges, and chili slices for serving Bean sprouts, lime wedges, and chili slices for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g, 4g saturated
• Carbohydrates: 5g, 1g sugars
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a saucepan, combine the beef broth, onion, garlic, cinnamon stick, star anise, and ginger. Bring to a boil and let it simmer for 30 minutes to infuse the flavors.
2. 2.
   Strain the broth and return it to the saucepan. Add the agar-agar powder and whisk well to dissolve.
3. 3.
   Pour the broth into spherical molds and refrigerate until set.
4. 4.
   Meanwhile, prepare the beef foam by blending the beef tenderloin with soy lecithin until smooth.
5. 5.
   Strain the beef mixture to remove any solids and transfer it to a whipping siphon. Charge the siphon with two cartridges of nitrous oxide.
6. 6.
   Shake the siphon vigorously and dispense the beef foam into a bowl. Set aside.
7. 7.
   To serve, gently warm the beef broth spheres in a water bath until they reach a slightly liquid state.
8. 8.
   Place the agar-agar noodles in a bowl and pour the warm beef broth over them.
9. 9.
   Garnish with fresh herbs, bean sprouts, lime wedges, and chili slices.
10. 10.
    Serve the beef foam on the side or spoon it over the noodles for added texture and flavor.

Treat your ingredients with care...

• Beef — Choose a high-quality tenderloin for the best results.
• Agar-agar — Follow the instructions on the packaging for the correct usage and proportions.
• Soy lecithin — Ensure it is food-grade and suitable for culinary applications.
• Fresh herbs — Use a variety of herbs to enhance the flavors and add freshness to the dish.
• Bean sprouts — Rinse them thoroughly before serving to remove any dirt or impurities.

Tips & Tricks

• For a more intense flavor, reduce the beef broth before adding the agar-agar.
• Experiment with different herbs and spices to customize the flavor profile.
• Use a syringe to inject additional fillings into the beef broth spheres, such as chili oil or hoisin sauce.
• Serve the dish in a glass bowl to showcase the vibrant colors and textures.
• Pair the Molecular Gastronomy Pho with a crisp white wine or a light-bodied beer to complement the flavors.

Serving advice

Serve the Molecular Gastronomy Pho as a visually striking centerpiece on individual plates. Encourage diners to burst the beef broth spheres with their spoons to release the aromatic broth. Mix the agar-agar noodles with the warm broth and top with the beef foam for a luxurious and unique dining experience.

Presentation advice

Arrange the dish with artistic precision, placing the beef broth spheres at the center of the plate and drizzling the beef foam around them. Garnish with a vibrant assortment of fresh herbs, bean sprouts, lime wedges, and chili slices. The contrasting colors and textures will create an enticing visual display.