Get ready to embark on a culinary adventure that will revolutionize your taste buds! 🔥 Imagine the rich, smoky essence of pastrami dancing with the delicate, aromatic broth of traditional Vietnamese pho - this isn't just a recipe, it's a flavor explosion waiting to happen. In just a few steps, you'll transform ordinary ingredients into an extraordinary dish that will have your friends and family begging for seconds. Prepare to become the kitchen hero who bridges two beloved culinary traditions in one unforgettable bowl!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb pastrami
- 8 cups beef broth
- 1 onion, halved
- 2 inches ginger, sliced
- 4 star anise
- 3 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Rice noodles
- Fresh herbs (basil, cilantro)
- Lime wedges
- Bean sprouts
Instructions
- Prepare the pastrami by slicing it thinly against the grain and setting aside.
- In a large stockpot, combine beef broth, halved onion, sliced ginger, star anise, and cloves. Bring the mixture to a gentle simmer over medium heat.
- Add fish sauce and sugar to the broth, stirring to dissolve completely. Reduce heat to low and let the broth simmer and infuse for 5-6 hours, occasionally skimming off any foam that forms on the surface.
- About 30 minutes before serving, strain the broth through a fine-mesh sieve to remove solids, ensuring a clear and flavorful liquid.
- Cook rice noodles according to package instructions, typically by soaking in hot water or briefly boiling until tender but still firm.
- Prepare garnishes by washing and chopping fresh herbs, slicing lime wedges, and rinsing bean sprouts.
- To assemble, place cooked rice noodles in serving bowls, arrange thin slices of pastrami on top.
- Ladle the hot, aromatic broth over the noodles and pastrami, ensuring the meat is slightly warmed.
- Garnish with fresh herbs, bean sprouts, and serve with lime wedges on the side.
- Allow diners to customize their pho by adding herbs and squeezing lime juice to taste.
Tips
- Patience is Key: The magic of this dish lies in the slow-simmered broth. Don't rush the 5-6 hour infusion process - let those spices work their flavor magic!
- Slice Strategically: When cutting pastrami, always slice against the grain for maximum tenderness and melt-in-your-mouth texture.
- Broth Clarity Matters: Skim foam regularly during simmering and strain thoroughly to achieve that crystal-clear, restaurant-quality broth.
- Fresh Herbs are Non-Negotiable: Use the freshest herbs possible - they'll add a bright, vibrant layer of flavor that elevates the entire dish.
- Temperature Technique: Serve the broth piping hot to slightly warm the pastrami and create the perfect temperature contrast with the fresh herbs.Pro Tip: This recipe is a fantastic make-ahead meal - the broth actually improves in flavor if prepared a day in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
