Foie gras with pho, wagyu beef and lemongrass broth

Update: December, 21/2014 - 22:58

with executive sous chef Nguyen Thanh Van from Sofitel Legend Metropole Ha Noi

A Christmas gift from the hotel's chef for you and your loved ones in this holiday season. Enjoy!

Ingredients: serves 4

  • 2kg duck bones or chicken bones
  • 4 slices foie gras
  • 200g beef wagyu tenderloin
  • 400g rice noodles
  • Ginger, lemongrass, whole shallot to taste
  • Fish sauce, pepper to taste
  • Green onion, coriander, basil, chili to taste


  • Make a clear stock with duck or chicken bones. Add grilled ginger, grilled shallot and lemongrass. Season with fish sauce.
  • Tie foie gras with one lemongrass string and blanch in broth
  • Slice wagyu beef and marinate in fish sauce, lemongrass and ginger juice. Roll and blanch in broth.
  • Slice herbs and chili.
  • Soak rice noodles in hot water. Put in hot bowl and arrange foie gras and two beef rolls on top. Add herbs and chili. Pour boiling broth over everything.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen St, Hoan Kiem Dist., Ha Noi. Tel: (+84)4/38266919.