Peruvian-Inspired Pho

Ingredients

While the original Vietnamese Pho typically features ingredients like star anise, cinnamon, and fish sauce, our Peruvian adaptation incorporates Peruvian spices such as aji amarillo, cumin, and cilantro. Additionally, we have added Peruvian ingredients like rocoto peppers and queso fresco to give the dish a distinct Peruvian twist. We alse have the original recipe for Pho, so you can check it out.

• 8 cups (1.9 liters) chicken or vegetable broth 8 cups (1.9 liters) chicken or vegetable broth
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 rocoto pepper, seeded and sliced 1 rocoto pepper, seeded and sliced
• 1 bunch cilantro, chopped 1 bunch cilantro, chopped
• 1 pound (450g) beef or chicken, thinly sliced 1 pound (450g) beef or chicken, thinly sliced
• 8 ounces (225g) rice noodles 8 ounces (225g) rice noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Queso fresco, for garnish Queso fresco, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

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

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth to a simmer.
2. 2.
   Add the aji amarillo paste, cumin powder, soy sauce, fish sauce, lime juice, minced garlic, sliced onion, rocoto pepper, and chopped cilantro to the pot. Stir well to combine.
3. 3.
   Simmer the broth mixture for 20 minutes to allow the flavors to meld together.
4. 4.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Season the thinly sliced beef or chicken with salt and pepper.
6. 6.
   In a separate pan, cook the beef or chicken over medium-high heat until cooked through.
7. 7.
   Divide the cooked rice noodles among serving bowls.
8. 8.
   Ladle the Peruvian-inspired broth over the noodles.
9. 9.
   Top each bowl with the cooked beef or chicken.
10. 10.
    Garnish with crumbled queso fresco, fresh cilantro leaves, and a squeeze of lime juice.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a fruity and slightly spicy flavor. Adjust the amount of paste according to your spice preference.
• Rocoto Pepper — Rocoto peppers are spicy Peruvian peppers. If you prefer a milder flavor, remove the seeds before adding them to the broth.
• Queso Fresco — Queso fresco is a mild and crumbly cheese commonly used in Peruvian cuisine. If unavailable, you can substitute it with feta cheese.

Tips & Tricks

• For an extra Peruvian touch, serve the Pho with a side of Peruvian corn and avocado slices.
• If you prefer a vegetarian version, substitute the beef or chicken with tofu or mushrooms.
• Adjust the spiciness of the broth by adding more or less aji amarillo paste and rocoto pepper.
• To save time, you can use store-bought chicken or vegetable broth instead of making it from scratch.
• Make a larger batch of the Peruvian-inspired broth and freeze it for future use.

Serving advice

Serve the Peruvian-Inspired Pho hot in individual bowls. Provide lime wedges on the side for squeezing over the soup to add a refreshing citrus flavor. Accompany the Pho with a plate of fresh cilantro leaves and crumbled queso fresco for garnishing.

Presentation advice

To enhance the presentation of the Peruvian-Inspired Pho, arrange the sliced beef or chicken on top of the noodles in an attractive pattern. Sprinkle the crumbled queso fresco and fresh cilantro leaves over the soup, creating a vibrant and colorful dish.