Spanish-style Pho

Ingredients

While the original Vietnamese Pho is known for its delicate balance of flavors and lightness, the Spanish-style Pho takes a heartier approach. We incorporate Spanish ingredients such as chorizo, saffron, and paprika to infuse the soup with a robust and smoky flavor. Additionally, we use Spanish noodles instead of rice noodles to give the dish a unique twist. We alse have the original recipe for Pho, so you can check it out.

• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 chorizo sausage, sliced 1 chorizo sausage, sliced
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1/2 teaspoon saffron threads (2.5g) 1/2 teaspoon saffron threads (2.5g)
• 4 cups beef broth (950ml) 4 cups beef broth (950ml)
• 2 cups water (470ml) 2 cups water (470ml)
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon fish sauce (15ml) 1 tablespoon fish sauce (15ml)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 8 ounces beef sirloin, thinly sliced (225g) 8 ounces beef sirloin, thinly sliced (225g)
• 8 ounces Spanish noodles (fideos) (225g) 8 ounces Spanish noodles (fideos) (225g)
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the sliced chorizo sausage to the pot and cook until it starts to release its oils and becomes slightly crispy.
3. 3.
   Sprinkle smoked paprika and saffron threads over the ingredients in the pot, stirring well to coat everything evenly.
4. 4.
   Pour in the beef broth and water, then add the cinnamon stick, star anise, soy sauce, fish sauce, and tomato paste. Stir to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
6. 6.
   While the soup is simmering, cook the Spanish noodles according to the package instructions. Drain and set aside.
7. 7.
   After 20 minutes, remove the cinnamon stick and star anise from the soup.
8. 8.
   Add the thinly sliced beef sirloin to the pot and cook for 2-3 minutes until the beef is cooked to your desired level of doneness.
9. 9.
   To serve, divide the cooked Spanish noodles among serving bowls. Ladle the hot soup over the noodles, making sure to distribute the beef and chorizo evenly.
10. 10.
    Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo for the best flavor. If you prefer a milder taste, opt for a sweet or mild variety instead of spicy.
• Spanish noodles (fideos) — Look for fideos in specialty stores or online. If unavailable, you can substitute with thin spaghetti or angel hair pasta.

Tips & Tricks

• For a smokier flavor, you can grill the beef sirloin before slicing and adding it to the soup.
• Adjust the amount of smoked paprika and saffron according to your taste preferences.
• If you prefer a spicier soup, add a pinch of cayenne pepper or chili flakes.
• Serve the soup with crusty bread on the side for a complete Spanish dining experience.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Spanish-style Pho hot in individual bowls, allowing each person to garnish their soup with fresh cilantro and a squeeze of lime juice according to their taste.

Presentation advice

To enhance the presentation, arrange the thinly sliced beef and chorizo on top of the noodles before ladling the hot soup over them. Sprinkle some additional smoked paprika and saffron threads on the surface of the soup for an extra pop of color.