Russian-style Beef Pho

Ingredients

While the original Vietnamese Pho typically uses rice noodles and Asian spices, this Russian-style Beef Pho incorporates elements of Russian cuisine. The broth is infused with dill and bay leaves, giving it a distinct Russian flavor. Additionally, the traditional beef cuts are replaced with cuts commonly used in Russian cuisine, such as beef chuck or brisket. We alse have the original recipe for Pho, so you can check it out.

• 1 kg (2.2 lbs) beef chuck or brisket, thinly sliced 1 kg (2.2 lbs) beef chuck or brisket, thinly sliced
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, julienned 2 carrots, julienned
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 bay leaves 2 bay leaves
• 1 bunch of fresh dill, chopped 1 bunch of fresh dill, chopped
• 1 cinnamon stick 1 cinnamon stick
• 4 star anise 4 star anise
• 1 tablespoon black peppercorns 1 tablespoon black peppercorns
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 300 grams (10.5 oz) rice noodles 300 grams (10.5 oz) rice noodles
• Salt, to taste Salt, to taste
• Fresh cilantro, bean sprouts, lime wedges, and sliced chili peppers for garnish Fresh cilantro, bean sprouts, lime wedges, and sliced chili peppers for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the beef slices to the pot and cook until browned on all sides.
3. 3.
   Pour in the beef broth and bring to a boil. Skim off any impurities that rise to the surface.
4. 4.
   Add the carrots, celery, bay leaves, dill, cinnamon stick, star anise, and black peppercorns to the pot. Reduce the heat to low and let simmer for 1-2 hours, until the beef is tender.
5. 5.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the beef is tender, remove it from the pot and shred it into smaller pieces using two forks.
7. 7.
   Return the shredded beef to the pot and add the fish sauce and soy sauce. Season with salt to taste.
8. 8.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot broth and beef over the noodles.
9. 9.
   Garnish with fresh cilantro, bean sprouts, lime wedges, and sliced chili peppers.

Treat your ingredients with care...

• Beef — For tender and flavorful beef, thinly slice it against the grain before cooking.
• Rice noodles — Cook the rice noodles just until they are al dente to avoid them becoming mushy in the soup.
• Dill — Use fresh dill for its vibrant flavor. Add it towards the end of the cooking process to preserve its aroma.

Tips & Tricks

• To enhance the Russian flavors, you can add a dollop of sour cream to each serving of Russian-style Beef Pho.
• If you prefer a spicier soup, add a few dashes of hot sauce or chili flakes to the broth.
• For a heartier meal, serve the Russian-style Beef Pho with a side of crusty bread or Russian black bread.

Serving advice

Serve the Russian-style Beef Pho hot in individual bowls, allowing each person to garnish their soup according to their taste preferences.

Presentation advice

To make the Russian-style Beef Pho visually appealing, arrange the garnishes in separate bowls and let your guests add them to their soup as desired. The vibrant colors of the fresh herbs and lime wedges will make the dish more visually appealing.