Pho Fries, Pho-Poutine, Phoutine!
Immerse your taste buds in a tantalizing dance of flavors with my Loaded Pho Fries – a twist on traditional Poutine and Pho.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Russet Potatoes
- 2 cups Oil (For Frying)
- 1 cup Leftover Pho broth
- 1 tbsp Flour
- 1 tbsp Butter
- 1 lb Thinly Sliced Ribeye
- 1 tbsp Oil
- 1/4 White Onion
- Salt and Pepper To Taste
- 1 wedge Laughing Cow Cheese
- Green Onion
- Cilantro
- White Onion
- Black pepper
Instructions
- 1
Peel and cut potatoes to the desired shape and thickness, rinse them, and soak them in cold water to remove excess starch. Pat fries dry with a towel and then fry in 375-degree oil until golden brown. Season with salt immediately after removing from the fryer
- 2
Make a roux with butter and flour in a pan, and cook until the roux turns a light brown color. Add leftover pho broth and combine until smooth. Keep warm and set aside to prepare the remaining components
- 3
To a clean pan on high heat, stir fry thinly sliced ribeye with oil and sliced onions. Season to taste with salt and pepper
- 4
To assemble the plate, add fries, crumble Laughing Cow cheese right on top, add the stir-fried beef, and spoon over a generous amount of the pho gravy. Garnish with green onions, cilantro, white onions, and ground black pepper