Haute Phở Chua

Ingredients

In this Haute cuisine adaptation, Phở Chua is elevated to a new level of sophistication. The broth is refined and delicately balanced, using high-quality ingredients and precise cooking techniques. Premium cuts of beef are used instead of the traditional beef shank, adding a touch of luxury to the dish. The presentation is also elevated, with meticulous attention to detail and garnishes that enhance the visual appeal. We alse have the original recipe for Phở chua, so you can check it out.

• 1.5 kg (3.3 lbs) beef bones 1.5 kg (3.3 lbs) beef bones
• 500g (1.1 lbs) premium beef cuts, thinly sliced 500g (1.1 lbs) premium beef cuts, thinly sliced
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 2 onions, peeled and halved 2 onions, peeled and halved
• 4 cloves of garlic, crushed 4 cloves of garlic, crushed
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 cinnamon sticks 2 cinnamon sticks
• 4 star anise 4 star anise
• 4 cloves 4 cloves
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Fresh herbs (Thai basil, cilantro) Fresh herbs (Thai basil, cilantro)
• Bean sprouts Bean sprouts
• Lime wedges Lime wedges

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the beef bones on a baking sheet and roast for 30 minutes until golden brown.
2. 2.
   In a large pot, add the roasted beef bones, onions, garlic, ginger, cinnamon sticks, star anise, and cloves. Cover with water and bring to a boil. Reduce heat and simmer for 4-6 hours, skimming off any impurities that rise to the surface.
3. 3.
   Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot and add rice vinegar, fish sauce, sugar, and salt. Simmer for an additional 30 minutes.
4. 4.
   Cook the rice noodles according to package instructions. Drain and set aside.
5. 5.
   Divide the cooked rice noodles among serving bowls. Top with thinly sliced beef.
6. 6.
   Ladle the hot broth over the noodles and beef, ensuring they are fully submerged. The hot broth will cook the beef slices.
7. 7.
   Garnish with fresh herbs, bean sprouts, and a squeeze of lime.
8. 8.
   Serve immediately and enjoy the exquisite flavors of Haute Phở Chua.

Treat your ingredients with care...

• Beef — Choose high-quality cuts such as tenderloin or ribeye for the best flavor and tenderness.
• Rice noodles — Follow the package instructions for cooking time to achieve the desired texture. Be careful not to overcook them as they can become mushy.

Tips & Tricks

• For a richer broth, you can add a small amount of beef demi-glace or reduced beef stock.
• Experiment with different cuts of beef to find your preferred level of tenderness and flavor.
• Customize the garnishes according to your taste preferences, adding sliced chilies or bean sprouts for extra heat and crunch.

Serving advice

Serve Haute Phở Chua piping hot in individual bowls, allowing each person to garnish their soup according to their taste. Provide additional lime wedges and fresh herbs on the side for those who desire an extra zing of flavor.

Presentation advice

Present Haute Phở Chua with elegance by arranging the garnishes neatly on top of the soup. Sprinkle some fresh herbs on the surface and place a lime wedge on the rim of each bowl for a visually appealing presentation.