Vietnamese-Style Beef Pho with German Twist
A fusion of German and Vietnamese flavors, this hearty beef noodle soup is a unique twist on a classic dish.
Ingredients
- ●1 pound (450g) beef brisket or navel beefSlice the beef into thin strips for easier cooking
- ●2 tablespoons light soy sauce
- ●1 tablespoon quang sugar
- ●1 tablespoon vietnamese fish sauce
- ●1 cup german beerUse a light-colored beer for a clear broth
- ●1 pound (450g) mi noodles
- ●1 medium onion onionThinly slice the onion for added flavor
- ●2 inches (5cm) piece of fresh ginger gingerSlice the ginger thinly for easier cooking
- ●2 whole star anise
- ●to taste black pepper
Instructions
- 1
Heat the beer in a large pot over medium heat until it starts to simmer.
- 2
Add the sliced onion, ginger, and star anise to the pot and cook for 5 minutes, or until the onion is translucent.
- 3
Add the sliced beef to the pot and cook for an additional 5 minutes, or until it is browned on all sides.
- 4
Add the light soy sauce, quang sugar, and vietnamese fish sauce to the pot and stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender.
- 6
Add the mi noodles to the pot and cook for an additional 5-7 minutes, or until they are cooked through.
- 7
Season the soup with salt and black pepper to taste.
- 8
Serve the soup hot, garnished with sliced green onions and a sprinkle of black pepper.
- 9
Note: Traditionally, pho is served with a variety of toppings, including herbs, bean sprouts, and sliced chili peppers. Feel free to add your favorite toppings to make the dish your own.