Luxembourgian Phokso

Ingredients

In the original Bhutanese Phokso, the dish typically includes ingredients like buckwheat noodles, yak meat, and Bhutanese spices. However, in this Luxembourgian adaptation, we substitute the buckwheat noodles with regular wheat noodles commonly found in Luxembourg. The yak meat is replaced with beef or pork, which are more readily available in Luxembourg. Additionally, we incorporate Luxembourgian spices and vegetables to infuse the dish with local flavors. We alse have the original recipe for Phokso, so you can check it out.

• 250g (8.8 oz) wheat noodles 250g (8.8 oz) wheat noodles
• 300g (10.6 oz) beef or pork, thinly sliced 300g (10.6 oz) beef or pork, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the wheat noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and chopped chili. Sauté for 1-2 minutes until fragrant.
3. 3.
   Add the sliced beef or pork to the pot and cook until browned.
4. 4.
   Stir in the julienned carrot, shredded cabbage, and sliced mushrooms. Cook for another 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Pour in the beef or vegetable broth, soy sauce, and fish sauce. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Divide the cooked noodles into serving bowls and ladle the hot broth with meat and vegetables over the noodles.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Wheat noodles — Cook the noodles al dente to ensure they retain a slight bite and don't become mushy.
• Beef or pork — Slice the meat thinly against the grain for tender results.
• Garlic and ginger — Mince the garlic finely and grate the ginger to release their flavors more effectively.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or tempeh.
• Customize the vegetables according to seasonal availability.
• Add a squeeze of lime juice for a tangy twist.
• Top the dish with sliced green onions for added freshness.
• Adjust the spiciness by adding more or less chili according to your preference.

Serving advice

Serve Luxembourgian Phokso hot in individual bowls, allowing each person to garnish their own bowl with fresh cilantro. Accompany the dish with a side of crusty bread or baguette to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the cooked noodles neatly in the center of each bowl and ladle the broth with meat and vegetables over the top. Garnish with a sprig of fresh cilantro for a pop of color.