Pastrami Pho: A Delicious Twist on Traditional Vietnamese Soup

Pastrami Pho: Prepare to have your taste buds transported to a culinary crossroads where New York deli meets Vietnamese soul! Have you ever imagined the rich, smoky flavors of perfectly cured pastrami mingling with the fragrant, comforting broth of traditional pho? It might sound unconventional, but trust me, this fusion is a flavor explosion you won’t soon forget.

Pho, a beloved Vietnamese noodle soup, boasts a history steeped in tradition, evolving from humble street food to a globally recognized culinary icon. While its origins are debated, many believe it emerged in the early 20th century in northern Vietnam, influenced by both French and Chinese cuisines. The beauty of pho lies in its versatility; the broth, simmered for hours with aromatic spices, is a blank canvas for endless variations.

People adore pho for its deeply savory broth, the satisfying slurp of rice noodles, and the customizable toppings that allow for a personalized culinary experience. But what happens when we introduce the bold, peppery notes of pastrami into this classic dish? The result is a surprisingly harmonious blend of cultures and flavors. The richness of the pastrami complements the delicate spices of the pho broth, creating a truly unforgettable and comforting meal. This Pastrami Pho is a unique twist on a classic, offering a delightful surprise for adventurous eaters and comfort food enthusiasts alike. Get ready to experience a new level of pho-nomenal flavor!

Ingredients:

• For the Broth:
• 3 lbs beef bones (marrow bones, knuckle bones, or a combination)
• 1 lb pastrami, roughly chopped
• 1 large onion, charred
• 4-inch piece of ginger, charred
• 4 star anise
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 2 cloves
• 1 tablespoon fish sauce (or more to taste)
• 1 tablespoon soy sauce (or more to taste)
• 1 tablespoon sugar (or more to taste)
• Salt to taste
• 12 cups water
• For the Noodles and Toppings:
• 1 lb dried rice noodles (banh pho), wide or medium width
• 8 oz thinly sliced pastrami
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped cilantro
• 1/4 cup chopped scallions
• 1/4 cup Thai basil leaves
• 1/4 cup bean sprouts
• Lime wedges, for serving
• Sriracha sauce, for serving
• Hoisin sauce, for serving
• Jalapeño slices (optional), for serving

Preparing the Broth:

1. Roast the Bones: Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30-45 minutes, or until they are nicely browned. This step is crucial for developing a rich, deep flavor in the broth. The browning process, known as the Maillard reaction, creates complex flavors that will infuse into the broth.
2. Char the Onion and Ginger: While the bones are roasting, char the onion and ginger. You can do this directly over a gas stovetop flame (using tongs to hold them) or under the broiler in your oven. Charring them until they are blackened on the outside adds a smoky sweetness to the broth. Don’t worry about burning them slightly; that’s the point!
3. Toast the Spices: In a dry skillet over medium heat, toast the star anise, cinnamon stick, coriander seeds, fennel seeds, black peppercorns, and cloves for 2-3 minutes, or until fragrant. Be careful not to burn them, as this will make them bitter. Toasting the spices releases their essential oils and intensifies their aroma and flavor.
4. Combine Ingredients in a Large Pot: In a large stockpot or Dutch oven, combine the roasted beef bones, charred onion, charred ginger, toasted spices, chopped pastrami, water, fish sauce, soy sauce, and sugar. Bring the mixture to a boil over high heat.
5. Simmer the Broth: Once the broth is boiling, reduce the heat to low and simmer gently for at least 3 hours, or preferably 6-8 hours. The longer you simmer the broth, the more flavorful it will become. Skim off any foam or impurities that rise to the surface during the simmering process. This will help to ensure a clear and clean-tasting broth.
6. Strain the Broth: After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth. This will remove all the solids, leaving you with a clear and flavorful broth. Discard the solids.
7. Season the Broth: Taste the broth and adjust the seasoning as needed. Add more fish sauce, soy sauce, sugar, or salt to taste. Remember that the broth should be slightly salty and savory, with a hint of sweetness.

Preparing the Noodles and Toppings:

1. Cook the Noodles: Cook the rice noodles according to the package directions. Usually, this involves soaking them in hot water for a few minutes until they are softened, then boiling them for a minute or two until they are tender but still slightly firm. Be careful not to overcook the noodles, as they will become mushy. Drain the noodles well and set aside.
2. Prepare the Toppings: While the noodles are cooking, prepare the toppings. Thinly slice the red onion, chop the cilantro and scallions, and wash the Thai basil and bean sprouts. Have all the toppings ready to go so you can assemble the pho quickly.

Assembling the Pastrami Pho:

1. Portion the Noodles: Divide the cooked rice noodles among individual bowls.
2. Add the Pastrami: Arrange the thinly sliced pastrami on top of the noodles.
3. Ladle the Broth: Ladle the hot broth over the noodles and pastrami. The heat of the broth will slightly cook the pastrami, releasing its flavors into the broth.
4. Garnish with Toppings: Garnish with red onion, cilantro, scallions, Thai basil, and bean sprouts.
5. Serve Immediately: Serve immediately with lime wedges, sriracha sauce, hoisin sauce, and jalapeño slices (if desired). Let everyone customize their pho to their own liking.

Tips for the Best Pastrami Pho:

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your pho. Use good-quality beef bones, fresh spices, and flavorful pastrami.
• Don’t Skip the Charring and Toasting: Charring the onion and ginger and toasting the spices are essential steps for developing the complex flavors of the broth.
• Simmer the Broth for a Long Time: The longer you simmer the broth, the more flavorful it will become. Aim for at least 3 hours, but 6-8 hours is even better.
• Skim the Broth Regularly: Skimming off any foam or impurities that rise to the surface during simmering will help to ensure a clear and clean-tasting broth.
• Adjust the Seasoning to Your Liking: Taste the broth and adjust the seasoning as needed. Don’t be afraid to experiment with different amounts of fish sauce, soy sauce, sugar, and salt until you find the perfect balance.
• Use Fresh Toppings: Fresh toppings add a bright and vibrant flavor to the pho. Use a variety of toppings to create a complex and interesting flavor profile.
• Serve Immediately: Pho is best served immediately, while the broth is hot and the noodles are tender.

Variations:

• Vegetarian Pastrami Pho: For a vegetarian version, use vegetable broth instead of beef broth and omit the pastrami. You can add tofu or other vegetarian protein sources.
• Spicy Pastrami Pho: Add more jalapeño slices or a dash of chili oil to make the pho spicier.
• Different Noodles: While banh pho (rice noodles) are the traditional choice, you can experiment with other types of noodles, such as udon or ramen noodles.
• Different Meats: While this recipe calls for pastrami, you can also use other types of cured or smoked meats, such as brisket or corned beef.

Enjoy your homemade Pastrami Pho!

Conclusion:

This isn’t just another bowl of soup; it’s an experience. The rich, smoky depth of the pastrami, mingling with the fragrant spices of traditional pho, creates a symphony of flavors that will tantalize your taste buds and leave you craving more. Trust me, this Pastrami Pho is a must-try for anyone looking to elevate their noodle game and experience a truly unique culinary adventure.

Why is this recipe a game-changer? Because it takes the familiar comfort of pho and injects it with a bold, unexpected twist. The pastrami, with its salty, peppery goodness, adds a layer of complexity that you simply won’t find in your average bowl. It’s a fusion of cultures, a celebration of flavors, and a testament to the power of culinary creativity.

But the best part? It’s incredibly versatile! While I’ve outlined my favorite way to prepare this dish, feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Spice it up! If you’re a fan of heat, add a few slices of fresh jalapeño or a dash of sriracha to your bowl. A drizzle of chili oil would also be fantastic.
* Veggie Power: For a vegetarian option, try using smoked tofu or tempeh in place of the pastrami. You can also add extra vegetables like mushrooms, bok choy, or bean sprouts.
* Garnish Galore: Don’t be shy with the garnishes! Fresh cilantro, mint, basil, and lime wedges are essential for adding brightness and freshness to the dish. A sprinkle of toasted sesame seeds can also add a nice nutty crunch.
* Broth Boost: For an even richer broth, consider adding a splash of fish sauce or a teaspoon of hoisin sauce.
* Noodle Nirvana: While I prefer using traditional rice noodles, you can experiment with other types of noodles, such as udon or ramen.

This Pastrami Pho is perfect for a cozy weeknight dinner, a weekend brunch with friends, or even a special occasion. It’s a dish that’s sure to impress, and it’s surprisingly easy to make. Don’t be intimidated by the seemingly long list of ingredients; most of them are pantry staples, and the process is actually quite straightforward.

I know trying a new recipe can sometimes feel daunting, but I promise you, this one is worth the effort. The combination of flavors is simply irresistible, and the satisfaction of creating something so delicious from scratch is truly rewarding.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to embark on a culinary journey that will tantalize your taste buds and leave you wanting more. I’m confident that you’ll love this Pastrami Pho as much as I do.

And most importantly, I want to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Did you make any modifications? What did you think of the flavor combination? I’m always eager to learn from my readers and see how they’ve put their own spin on my recipes. Happy cooking! I can’t wait to hear what you think of this unique and flavorful dish. Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!