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Pho Bo My Caravelle style (rice noodle soup with US beef tenderloin)

Update: December, 01/2014 - 15:36

with Iron Chef Le Xuan Tam from Reflections Restaurant, Caravelle Saigon Hotel

Before joining the Caravelle Hotel in 2010, chef Tam worked at several five-star hotels and luxury restaurants in HCM City. Last year, he won Viet Nam's Iron Chef Competition.

Tam's version of pho (Vietnamese beef noodle soup), a popular dish among foreigners as well as locals, is slightly different from the standard preparation. Although it retains the traditional taste, he adds a special touch that makes his soup stand out.

Ingredients: serves four

Beef stock

  •   400 g US beef tenderloin
  • 1,000g beef bones
  • 1,000g vein steak
  • 400g onion
  • 60g red onion
  • 40g ginger
  • 3pcs anise
  • 14g cinnamon
  • 3pcs cardamom
  • 2pcs clove
  • 100ml fish sauce
  • 2 pcs carrot
  • 60g celery
  • 80g leek
  • 400g rice noodles

Decoration

  • 20g basil
  • 20g cilantro
  • 20g spring onion
  • 20g coriander
  • 20g lemon
  • 30g chilli sauce
  • 1pcs egg
  • 15g chilli

Method:

  • Put beef tenderloin, beef bone, vein steak, onion, red onion, ginger, anise, cinnamon, cardamom, clove and fish sauce into 20 litres of water and boil.
  • After the stock boils, remove the foam at the top.
  • Lower the heat and simmer for about three hours.
  • Add carrot, celery and leek to the stock and continue to cook for about 1.5 hours.
  • Season additionally if needed and pass the soup through a sieve.
  • Serve hot with scalded rice noodles and beef.

You can sample the beef noodle soup prepared by chef Tam at the Reflections Restaurant at the hotel.

To book a reservation, contact Caravelle Saigon at +848 38234 999 or visit the website at http://www.caravellehotel.com. The hotel is located at 19 Lam S?n Square, District 1, HCM City.

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