Name: Carne Asada Pho Tacos with Garlic-Basil Crema
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 12 ounces steak (thinly sliced against the grain); 1 cup all-purpose flour; 1/2 cup whole milk; 2 large eggs; 1/4 cup fresh basil leaves (finely chopped); 4 ounces fresh pasta (cut into thin strips); 3 tablespoons butter (divided); 1 teaspoon salt (divided); 1/2 teaspoon black pepper (divided); 4 cloves garlic (minced)

Carne Asada Pho Tacos with Garlic-Basil Crema

A bold Vietnamese-Mexican fusion that reimagines pho-spiced steak in a taco format, topped with a creamy garlic-basil sauce inspired by both cilantro crema and Vietnamese herb pastes. Fresh pasta strips replace traditional rice noodles, creating a unique textural element that bridges both cuisines.

45 min

Medium

4 servings

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Taste Profile

Sweet2/10

Salty6/10

Sour3/10

Umami7/10

Spicy1/10

🥄 Texture

The tacos offer a delightful mix of textures, from the soft and pliable crepe shells to the tender, juicy slices of steak. The addition of fresh pasta strips introduces a slight chewiness, while the garlic-basil crema adds a creamy smoothness that binds all the components together.

👃 Aroma

The aroma profile of these tacos is rich and inviting, with the savory scent of seared steak mingling with the fresh, herbaceous notes of basil and the pungent kick of garlic. The butter used in cooking adds a warm, comforting undertone.

🍷 Pairs Well With

A light-bodied red wine, such as a Pinot Noir, would complement the savory steak and the rich garlic-basil crema without overpowering the dish. For a non-alcoholic option, a sparkling water with a squeeze of lime would refresh the palate.

🥗 Side Dishes

A simple green salad dressed with a vinaigrette would add a crisp, refreshing contrast to the tacos. Grilled vegetables, such as bell peppers and onions, seasoned with salt, pepper, and a squeeze of lime, would also pair nicely, enhancing the overall flavor profile.

Ingredients(10 items)

112 ounces steak (thinly sliced against the grain)

21 cup all-purpose flour

31/2 cup whole milk

42 large eggs

51/4 cup fresh basil leaves (finely chopped)

64 ounces fresh pasta (cut into thin strips)

73 tablespoons butter (divided)

81 teaspoon salt (divided)

91/2 teaspoon black pepper (divided)

104 cloves garlic (minced)

Instructions

Prepare the fresh pasta strips: Bring a pot of salted water to boil. Cook the pasta for 2-3 minutes until al dente, drain, and toss with 1 tablespoon butter. Set aside to cool slightly.

Make the garlic-basil crema: In a small bowl, whisk together 1/4 cup milk, 1 egg, minced garlic, chopped basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Set aside.

Create taco shells: In a mixing bowl, combine flour, remaining 1/4 cup milk, 1 egg, and 1/4 teaspoon salt to form a smooth batter. Heat a non-stick skillet over medium heat with 1 tablespoon butter and pour 1/4 cup batter to create thin crepes. Cook 2 minutes per side until golden. Repeat to make 4 shells.

Season the steak: Rub the sliced steak with 1/2 teaspoon salt and 1/4 teaspoon pepper, ensuring even coverage on all pieces.

Sear the steak: Heat remaining 1 tablespoon butter in a large skillet over high heat. Add steak slices in a single layer and sear for 2 minutes per side until caramelized but still medium-rare. Remove from heat.

Warm the garlic-basil crema: In a small saucepan over low heat, gently warm the crema mixture for 2-3 minutes, stirring constantly until it thickens slightly. Do not boil.

Assemble the tacos: Place a portion of cooled pasta strips in each crepe shell, top with seared steak slices, and drizzle generously with the warm garlic-basil crema.

Serve immediately while the steak is hot and the crema is warm, folding the crepe shells like soft tacos.