Lunch 🤖 AI Generated

Vietnamese Pho Ramen Hybrid – Halal Chashu

A stunning fusion of Vietnamese pho's aromatic halal beef broth with chewy ramen noodles and melt-in-mouth chashu-style brisket. This Fat Switch version slashes 230 calories (40% savings) by swapping traditional pho bone marrow for lean beef chuck and using light coconut milk, delivering restaurant-quality indulgence without the guilt.

25m

Prep Time

120m

Cook Time

Servings

345

Calories

22g

Protein

🛒 Ingredients

✓ 250g lean beef chuck, 3cm cubes
✓ 150ml light coconut milk
✓ 800ml unsalted beef broth
✓ 4 cups water
✓ 2 star anise pods
✓ 1 cinnamon stick (5cm)
✓ 4 cloves
✓ 2cm piece fresh ginger, smashed
✓ 1 medium white onion, halved and charred
✓ 2 tsp sea salt (halal certified)
✓ 100g lean beef brisket, sliced thin
✓ 2 tbsp low-sodium soy sauce
✓ 1 tbsp honey
✓ 1 tsp sesame oil
✓ 200g fresh ramen noodles
✓ 2 scallions, whites and greens separated
✓ 1 red Thai chilli, sliced thin
✓ Fresh cilantro and mint leaves

👨‍🍳 Instructions

1. Char the aromatics: Heat a dry pan over high heat. Place onion halves cut-side down and char for 3–4 minutes until blackened. Char ginger chunks for 2 minutes. Transfer to a bowl; this deepens broth flavor without added fat.

2. Toast the spices: In the same pan, dry-toast star anise, cinnamon stick, and cloves for 90 seconds until fragrant. This releases essential oils and prevents spice bitterness.

3. Build the broth base: Add water, beef broth, charred onion, ginger, toasted spices, and salt to a pressure cooker (or large pot). Bring to a rolling boil, then add beef chuck cubes. If using a pressure cooker, seal and cook for 45 minutes at high pressure; for stovetop, simmer gently for 90 minutes, skimming foam every 15 minutes.

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4. Braise the chashu beef: While broth simmers, heat a small pan over medium-high heat. Sear brisket slices (no oil needed if using a non-stick pan) for 2 minutes per side until caramelized. Pour soy sauce, honey, and sesame oil over meat, then add 100ml water. Reduce heat to low, cover, and braise for 25–30 minutes until fork-tender and glossy.

5. Strain and finish broth: Strain broth through a fine sieve into a clean pot, discarding solids. Stir in light coconut milk. Taste and adjust salt; broth should be aromatic but not heavy. Keep at a gentle simmer.

6. Cook the ramen noodles: Bring a separate pot of salted water to a boil. Add fresh ramen noodles and cook for 3–4 minutes (follow package guidance for al dente texture). Drain and rinse under warm water to remove excess starch.

7. Assemble the bowls: Divide ramen noodles between two deep bowls. Pour 300ml hot broth over each nest of noodles. Top each bowl with 50g chashu beef slices, arranged in a fan.

8. Garnish and serve: Scatter scallion whites, red chilli slices, fresh cilantro, and mint leaves over each bowl. Drizzle any remaining chashu braising liquid over the top. Serve immediately with lime wedges and extra chilli flakes on the side.

📊 Nutrition per Serving

Calories345 kcal

Protein22g

Carbohydrates50g

Fat10g

🏷️ Tags

#halal pho recipe#low-calorie ramen bowl#beef brisket chashu

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