Phở Chua with a Twist

Ingredients

• 8 cups (1.9 liters) beef or chicken broth 8 cups (1.9 liters) beef or chicken broth
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 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
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup Thai basil leaves 1 cup Thai basil leaves
• 1 lime, cut into wedges 1 lime, cut into wedges
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• Hoisin sauce, for serving Hoisin sauce, for serving
• Sriracha, for serving Sriracha, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the beef or chicken broth to a boil.
2. 2.
   Add the tamarind pulp to the boiling broth and let it simmer for 10 minutes to infuse the tangy flavor.
3. 3.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
4. 4.
   In a separate pan, cook the thinly sliced beef or chicken until cooked through. Set aside.
5. 5.
   To serve, divide the cooked rice noodles among bowls. Top with the cooked beef or chicken.
6. 6.
   Ladle the hot tamarind-infused broth over the noodles and meat.
7. 7.
   Garnish each bowl with bean sprouts, Thai basil leaves, lime wedges, and sliced red chili.
8. 8.
   Serve with hoisin sauce and Sriracha on the side for additional flavor.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for 10 minutes before using. Strain the pulp to remove any seeds or fibers before adding it to the broth.

Tips & Tricks

• For a vegetarian version, substitute the beef or chicken broth with vegetable broth and omit the meat.
• Customize the spiciness by adjusting the amount of red chili added to each bowl.
• Add a tablespoon of fish sauce to the broth for an extra umami kick.
• If you prefer a thicker broth, dissolve a teaspoon of cornstarch in water and add it to the simmering broth.

Serving advice

Serve the Phở Chua hot, allowing the flavors to meld together. Squeeze fresh lime juice over the bowl just before eating to enhance the tanginess.

Presentation advice

To make the dish visually appealing, arrange the bean sprouts, Thai basil leaves, lime wedges, and sliced red chili on top of the noodles and meat. The vibrant colors will make the dish more enticing.