Soupe Vietnamienne traditionnelle (Phò)

Soupe Vietnamienne traditionnelle (Phò)

  • Préparation

    Préparation : 40 minutes

  • Cuisson

    Cuisson : 3 heures

  • Portions

    Portions : 12 portions



Étapes de préparation

    Make ahead: 2 days

    • Wrap the first four ingredients in a square of cheesecloth or put in a tea infusion ball, and place in a large saucepan.

    • Add the beef broth, rice vinegar and the meat. Season with salt and pepper and bring to a boil. Reduce heat to low and simmer 3 hours, skim as needed.

    • Remove the wrapped herbs and discard. Remove the meat and wait 15 minutes before cutting into thin strips, perpendicular to the direction of the meat fibre.

    • Bring broth to a boil and turn off the heat. Return the meat to the broth and add the two types of onions.

    • Cover and serve immediately in a soup tureen.

    • Serve with Haiku rice vernicelli (prepared according to instructions on the package and lightly toasted in sesame oil), bean sprouts, Haiku minced coriander and various sauces (hoisin, fish and chilli).


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