Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Kimchi-Infused Pho with Crispy Rice Noodle Nest
A bold Vietnamese fusion that marries traditional pho's aromatic broth with spicy, tangy kimchi and crispy fried rice noodles for textural contrast. This dish combines the comfort of classic Vietnamese pho with the fermented complexity of kimchi, creating an unexpectedly harmonious umami-rich experience that celebrates Vietnamese culinary traditions with a modern twist.
95 min
Medium
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty6/10
Sour6/10
Umami9/10
Spicy5/10
🥄 Texture
Silky, tender rice noodles and thinly sliced brisket provide a soft, comforting mouthfeel while the broth is rich and slightly viscous from the bone stock. Bright, crunchy elements—bean sprouts, fresh herbs, and the puffed crispy rice noodle nest—add contrasting crispness and crunch in every bite.
👃 Aroma
Fragrant warm spices (star anise, cinnamon, toasted coriander and cloves) mingle with the beefy, roasted aroma of charred onion and ginger. Underneath is a pronounced fermented tang and savory depth from kimchi and fish sauce, with fresh herbal top notes of basil and cilantro.
🍷 Pairs Well With
A crisp, cold lager or pilsner to cut richness; alternatively a dry Riesling or lightly brewed jasmine tea will complement the spicy-sour notes.
🥗 Side Dishes
Fresh Vietnamese spring rolls (gỏi cuốn) with a light dipping sauce, a simple cucumber and carrot nuoc cham salad, or steamed Asian greens (bok choy or gai lan) make good side dishes.
Ingredients(23 items)
- 12 pounds beef bones (knuckle or marrow bones)
- 21 pound beef brisket (sliced thin)
- 38 cups beef stock
- 41 large onion (halved)
- 54 inches fresh ginger (sliced)
- 62 star anise pods
- 71 cinnamon stick (3 inches)
- 81 tablespoon coriander seeds
- 91 teaspoon cloves
- 102 tablespoons fish sauce
- 111 tablespoon sugar
- 122 cups kimchi (chopped, including juice)
- 133 tablespoons kimchi juice (reserved)
- 148 ounces dried rice noodles (banh pho)
- 153 cups vegetable oil (for frying)
- 162 ounces rice noodles (for crispy nest)
- 174 cups fresh bean sprouts
- 181 bunch fresh Thai basil (leaves only)
- 191 bunch fresh cilantro (chopped)
- 203 green onions (sliced thin)
- 212 fresh red chilies (sliced)
- 222 limes (cut into wedges)
- 23Salt and white pepper to taste
Nutrition Information(per serving)
485
Calories
32g
Protein
52g
Carbs
18g
Fat
Instructions
- 1
Char the onion halves and ginger slices directly over a flame or under a broiler until blackened on the surface, about 3-4 minutes per side. This caramelization adds depth to the broth.
- 2
Toast the star anise, cinnamon stick, coriander seeds, and cloves in a dry pan over medium heat for 2-3 minutes until fragrant. Do not burn.
- 3
In a large pot, bring 8 cups of beef stock to a boil. Add the beef bones, charred onion, charred ginger, and toasted spices.
- 4
Reduce heat to low and simmer for 45 minutes, skimming any foam that rises to the surface. This creates a clear, clean broth.
- 5
Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return to heat and bring to a gentle simmer.
- 6
Add the fish sauce and sugar to the broth. Stir in the chopped kimchi and 3 tablespoons of kimchi juice. Simmer for 10 minutes to infuse the kimchi flavors throughout.
- 7
While the broth simmers, bring a separate pot of water to boil. Cook the dried rice noodles according to package directions (usually 4-5 minutes). Drain and rinse with cold water to prevent sticking.
- 8
Heat 3 cups of vegetable oil in a deep pan or wok to 350°F (175°C). Test with a single noodle strand—it should sizzle and puff immediately.
- 9
Separate 2 ounces of dried rice noodles into small bundles. Carefully place one bundle into the hot oil and fry for 30-40 seconds until it puffs and becomes crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining noodles to create a nest-like texture.
- 10
Season the thin-sliced beef brisket with salt and white pepper.
- 11
To assemble each bowl: Place a portion of cooked rice noodles in the bottom of a deep bowl.
- 12
Arrange several slices of seasoned raw beef brisket on top of the noodles. The hot broth will cook the beef as it's poured.
- 13
Carefully ladle the hot kimchi-infused pho broth into each bowl, ensuring the beef is submerged and cooks from the residual heat.
- 14
Top each bowl with a generous handful of fresh bean sprouts, Thai basil leaves, and cilantro.
- 15
Garnish with sliced green onions and fresh red chilies.
- 16
Place a crispy rice noodle nest on top of each bowl for textural contrast and visual appeal.
- 17
Serve immediately with lime wedges on the side. Guests can squeeze lime juice into their pho and adjust seasoning to taste.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!