Loaded Pho Fries, Pho-Poutine, Phoutine!

I recently visited Canada for a bachelor trip, and between all the sightseeing and late-night adventures, one thing stood out— the poutine. I had some insanely delicious poutine that hit every note of indulgence: crispy fries, rich gravy, and gooey cheese curds. It was the perfect combination of textures and flavors, and it got me thinking… What if I combined everything I love about poutine with the flavor and essence of pho? Pho is one of those dishes that feels like a warm hug. The slow-simmered broth, the tender slices of beef, the fresh herbs, and the balance of sweet, savory, and umami—it’s comfort in a bowl. And poutine? It’s the king of hearty, crave-worthy food. So why not bring them together? Enter Pho Poutine, a mashup of crispy fries, pho-infused gravy, melty cheese, and all the classic pho toppings.

Breaking Down the Pho Elements in Poutine

To make this work, I had to think about what makes pho special and how to incorporate those flavors into poutine. Here’s how I did it:

Swapping Cheese Curds for Laughing Cow Cheese

Traditional poutine uses cheese curds, which add a salty, squeaky bite. But for this pho-inspired version, I swapped them out for Laughing Cow cheese. Why? Because it melts into the fries and gravy like a dream, creating a creamy, velvety texture that mimics the richness of a good pho broth.

Stir-Fried Ribeye for That Classic Pho Beef

One of the best parts of pho is the thinly sliced beef that gently cooks in the hot broth. To bring that element into poutine, I stir-fried thinly sliced ribeye with a touch of fish sauce, soy sauce, and garlic. The result? Tender, flavorful beef that sits perfectly on top of the fries.

A Pho-Inspired Gravy

Poutine isn’t poutine without gravy, so I made one using leftover pho broth. I reduced it down until it was rich and concentrated, then thickened it slightly to coat every bite. The star anise, cinnamon, and clove from the broth give it that unmistakable pho depth, making it the perfect sauce to drench over crispy fries.

The Essential Pho Garnishes

A bowl of pho isn’t complete without its toppings, and the same goes for this poutine. I finished it off with thinly sliced white onions, chopped green onions, and fresh cilantro for a burst of brightness and aroma. If you want to go all out, you can even add a squeeze of lime and a drizzle of hoisin and sriracha to tie it all together.

What type of fry should I use?

Now, let’s talk fries—because the foundation of any good poutine is the fries themselves. After some serious thought (and taste-testing), I landed on the crinkle-cut fry as the ultimate choice. Why crinkle-cut? Because they have the most surface area to get ultra-crispy while staying pillowy soft on the inside—almost like mashed potatoes in fry form. Plus, those ridges are perfect for catching all that pho-infused gravy and melty cheese. Every bite is a mix of crunch, creaminess, and savory goodness. Also, feel free to use frozen fries to skip the additional step of making them from scratch.