How To Make Indian Style Pho

This recipe is a blend of Vietnamese style pho and Indian ingredients. Together the flavor of this recipe is intensely savory. This recipe is delicious and a must-try.

Indian Style Pho

Important Information:

Course: Entree

Cuisine: Indian & Vietnamese Fusion

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1:30 minutes

Servings: 4

Prepping:

· Prep your vegetables by washing them thoroughly.

· Julien the carrots, rough chop the cilantro, and onions

· The meat bones should have some meat. Take as much meat off of the bone and save it for browning.

Ingredients: You will see a lot of traditional Indian ingredients in this recipe. I wanted a robust Indian flavor combined with light rice noodles and a Vietnamese style base. To accomplish this, I used:

1 pound of beef bones (the bones need to have some meat and fat on them)

3 large bay leaves

30 grams of garlic

½ onion

4 garlic cloves

6 Thai green chilis

2 tbsp turmeric

2 tsp coriander seeds

2-star anise

2 cinnamon sticks

8 cloves

2 tbsp oil

8.8 oz rice noodles

2 oz julienne carrots

1 oz cilantro

1 oz onion

1 Thai chili

5 cups of water

2 tbsp salt or to taste

Instructions:

1. With flame on high, add the oil to the pan. Add the bones and allow them to brown.

2. Then, add the meat to the bones and allow it to reach a golden color, remove the browned meat and bones from the pan, and set them aside for later use.

3. In the same pan, add the onions, garlic, ginger, chilis, and saute them until they have become soft and released their aroma and flavor.

4. To that mixture, add the turmeric, cardamom seeds, star anise, cloves, and cinnamon. Sautee them for approximately 5 minutes.

5. Return the meat and bones to the pan. Sautee all the ingredients together for an added 5 minutes, allowing all the flavors to marry well.

6. Add 5 cups of water.

7. Add the three bay leaves and allow the mixture to reach a vigorous boil. At this point, you can skim some of the fat and dispose of it.

8. Reduce the heat to low and allow it to simmer for 1 hour.

9. After simmering for one hour, strain the mixture and separate the liquid from the solid.

10. Let the liquid cool and remove the fat once more.

11. After that, separate the meat from the spices. You can discard all of the spices.

12. Drain the fat from the meat and chop it finely.

13. In a different pot, boil rice noodles in water for 3 minutes. Drain the water from the rice noodles.

14. Bring the broth to a simmer and add salt.

15. To plate, place the meat in the center of the bowl. Place the cilantro, onions, Thai chilis, and carrots around the bowl.

16. Finally, ladle the hot broth over the meat and vegetables and let it sit for 5 minutes. The hot broth will allow the vegetables to receive a slight cook. Enjoy!

Topper Tips:

1. Wash your vegetables thoroughly. For this preparation, saute the vegetables in their skin. They will be discarded and will save you time.

2. Separate the broth from the meat, let it sit and cool. After cooling, skim off the fat.

3. Only boil the rice noodles that you plan to use. Leftover rice noodles get mushy if they are allowed to gather moisture.

4. Boil the rice noodles for 2 to 3 minutes. They quickly overcook and get mushy.

I hope you give this delicious recipe a try. Don’t forget to follow us on any of our social media and subscribe to our YouTube channel, The Topper Chef Cuisine made easy, for some fantastic recipe ideas. Happy Cooking!