Executive Chef Hoàng Văn Nguyên from Eastin Hotel & Residences Hanoi

Welcome a new day full of energy with a bowl of signature PHObulous by Eastin Hanoi.

Containing an abundance amount of protein, iron and potassium, phở is very beneficial for health and especially for muscle development. A bowl of Signature PHObulous by Eastin Hanoi offers a comprehensive meal that combines fresh beef with a variety of spices, providing an impressively unique culinary experience.

Bring the signature PHObulous by Eastin Hanoi flavour to your dining table.

A bowl of Signature PHObulous by Eastin Hanoi

Ingredients:

• Filet mignon, sliced: 1kg
• Beef bones: 2kg
• Pork bones: 2kg
• Chicken bones: 1kg
• Thanh Hóa dried squid: 100g
• Dried shrimp head: 100g

Vegetable:

• Kohlrabi root: 1kg
• Carrot: 0.8kg
• Beans (cassava roots): 1kg
• Baby corn: 1kg
• Radish: 0.8kg
• Yellow cove beans: 0.5kg
• Green onions: 100g
• Coriander (scent of ships): 100g
• Basil (basil): 100g
• Mint (mind leaves): 100g
• Lime: 6 pcs
• Big red horn chilli: 100g
• Ginger: 200g
• Red onion: 200g

Traditional phở seasoning and other ingredients:

• Fish sauce: 500ml
• Hải Châu soup powder: 1 pack
• Brown sugar or rock sugar: 50g
• Hà Nội chili sauce: 1 bottle
• Garlic and chilli pickled in vinegar: 1 jar
• Cardamom: 10 pcs
• Cinnamon piece: 5g

Preparation:

There are two types of broth: Bone broth and vegetable and fruit broth.

Bone broth:

• Pour 30 litres of water in a large pot, then put in the cleaned bones and grilled squid, shrimp heads, cardamom, cinnamon, ginger, and onions into the pot.
• Boil the water, skim off the foam, then simmer gently for about 8 to 9 hours, the water volume is reduced to about 15 litres. Turn off the heat, decant the clear water, remove the bones.

Vegetable broth:

• Pour 15 litres of water in another pot, bring to a boil before adding all the vegetables. Simmer for about 4 hours until there are 5 litres of water left, turn off the heat. Strain the water to clear, discard the veg residue.

How to make phở broth:

• Mix two types of bone broth and vegetable broth together.
• Add in the pot of phở broth: 500ml of fish sauce, 1 packet of Hải Châu soup powder, 50g of brown sugar or rock sugar.
• Bring the broth to a boil.

Stir-fry the beef:

• Add 2tbsp of cooking oil into a hot pan. When the oil is hot, add the crushed garlic and sauté it until fragrant. Add the sliced beef and stir-fry quickly, and turn the heat to high. When the beef turns slightly pink, turn off the heat. Note: do not stir-fry thoroughly, as the beef will be dry and tough.

Presentation:

• Boil a pot of water to poach the phở rice noodles. Put about 100-150g of phở noodles into a strainer and dip into boiling water. Use chopsticks to stir the noodles, so they don't stick together. Remove the noodles from the strainer and place them in a bowl.
• Place a pinch of the mixture of onions, coriander, and basil on top of the noodles, then add 150g of stir-fried beef, and finally add the chopped onion stalks on top.
• Bring the phở broth to the boil, then pour the boiling broth over the top of the bowl of phở.
• Place one sprig of mint leaves on top of the bowl for decoration.

Enrich your culinary adventure with a curated selection of delectable food and drink at Eastin Café Restaurant in Eastin Hotel & Residences, Hanoi.

21 Duy Tân Street, Dịch Vọng Hậu Ward, Cầu Giấy District, Hà Nội. Tel: (024) 3825 5255.