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Le Chaudron recipe
Soupe pho bœuf vietnamien
Vietnamese beef pho
⏱ 60 minServes 2Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)thinly sliced beef
1 L (4¼ cups)beef stock
100 g (3½ oz)rice noodles
1onion
3cm of ginger
1star anise
1cinnamon stick
2 tbspfish sauce
60 g (2 oz)bean sprouts
1bunch cilantro
1lime
- 150 g (5 oz) thinly sliced beef
- 1 L (4¼ cups) beef stock
- 100 g (3½ oz) rice noodles
- 1 onion
- 3 cm of ginger
- 1 star anise
- 1 cinnamon stick
- 2 tbsp fish sauce
- 60 g (2 oz) bean sprouts
- 1 bunch cilantro
- 1 lime
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Halve the onion and cut the ginger into large pieces. Char them in a dry skillet for 5 minutes until blackened.
- Charring gives the broth its smoky flavor.
- Add the charred onion and ginger to the beef stock with the star anise and cinnamon stick.
- Cover and simmer gently for 30 minutes.
- Strain the broth through a fine sieve and add the fish sauce.
- Cook the rice noodles for 5 minutes, or according to the package, then rinse in cold water.
- Divide the noodles between 2 large bowls and fan the raw beef slices on top.
- Pour over the boiling broth; it cooks the beef in seconds. Garnish with bean sprouts, cilantro and a lime wedge.
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