Broth Recipes

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Pho Bo Recipe (Vietnamese Beef Noodle Soup) Recipe

This weekend, we had a quiet dinner with only my family and I decided to make my dad the Vietnamese dish I think I make the best. There are several variations of Vietnamese beef noodle soup; I wanted to make Papa’s favorite, which is the one with beef tendon, called phở bò tái gân.

We watched la Météo (weather forecast) yesterday on TV and it seems it's going to be raining all week!.The clear broth is absolutely delicious and it's perfect if you feel under the weather, which seems be happening to us given the rain!


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Bun Bo Hue Recipe (Hue-Style Vietnamese Beef Noodle Soup) Recipe

If you're familiar with phở, bún bò Huế is another beef rice noodle soup. The beef soup dish originated in the city of Huế, the old imperial capital of Vietnam. Like traditional phở bò, the broth of bún bò Huế is simmered with beef bones and Asian spices such as ginger, but the similarities pretty much end there. The real difference is that the broth is finished with lemongrass and red chiles.

I made a very basic soup with thinly sliced beef shanks, but some people are more adventurous and add pig knuckles, congealed pig blood called huyết (which I do not like), and serve shrimp paste on the side as a condiment. I garnished the soup with the commonly used bean sprouts, lime wedges, cilantro and raw sliced white onions, thinly sliced purple cabbage and shredded iceberg lettuce. Purple cabbage makes sense because it most closely resembles the texture of banana flowers, which are traditionally included in bún bò Huế. The taste is obviously different though.

Once the dish is prepared, everyone should roll up their sleeves and commence slurping down the bowl of beef broth in front of them. This is not a subtle dish; your taste buds will be bombarded with sweet, savory and spicy flavors. My mouth waters just thinking about it!


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Beef Hot Pot (Bo Nhung Dam, Shabu Shabu) Recipe

If you're a beef and seafood lover, this Vietnamese-style beef hot pot recipe is for you. Bỏ nhúng dấm (literally beef dipped in vinegar) is the Vietnamese equivalent of the Japanese dish called shabu shabu, but with additional seafood ingredients. The broth is made with coconut soda, chopped onions and tomatoes. On a separate platter, gather the raw beef, shrimp, baby squid and octopus, fresh pineapple, cooked rice noodles, bánh tráng (dried rice paper sheets) and various aromatic herbs. The prep work is quite labor-intensive; you have to have a lot of company to make the meal worthwhile. The more, the merrier.

Place an electric hot pot in the middle of the dining table and let everyone dip and cook the beef and seafood in the fragrant broth and assemble their own rolls using the rice paper sheets. Dip the rolls in mắm nêm dipping sauce. It's made of fermented fish paste, which is very strong. If fermented fish paste is too overwhelming, you could ultimately use nước mắm chấm (fish sauce) or soy sauce (nước tương chấm) for a milder flavor.

Vietnamese beef hot pot is a very festive meal because it's fairly expensive and quite time-consuming to prepare. It's what one of my uncles would call "đặc biệt", or "only for special occasions" in English. On my Papa's side of the family in France, all my cousins (including me) married non-Vietnamese spouses but I can guarantee you they all know the meaning of the word "đặc biệt" (which means special). Whenever, we're invited to my uncles' homes, they offer a lot of đặc biệt meals. "Lulu, it's đặc biệt, you should try this, it's delicious!" as one of my uncle always says to my husband. So this recipe is dedicated to my uncle François, whom I call Chu Bay (Uncle #7. He's Papa's 7th brother and that's how you show respect in the Vietnamese tradition).

It's perfect for a winter meal and just in time for the Chinese New Year, which is coming very soon.

Bo Nhunh Giam Recipe with Picture


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Vietnamese Fried Bean Curd Soup (Hu Tieu Chay) Recipe

Lulu calls hủ tiếu chay (fried bean curd soup in Vietnamese) the ultimate Asian comfort food. The hearty broth is flavored with bold Asian ingredients, such as ginger, garlic and mushroom seasoning salt. There are a couple of uncommon elements; I used Fuji apples and rock sugar to add a touch of sweetness to the broth, and a Vietnamese variety of cured daikon radish (củ cải khô) that provides the signature flavor of hủ tiếu broth.

The real treat though, is the addition of fried tofu skin. It's used throughout vegetarian Vietnamese cuisine as a substitute for fried pork or chicken skin in mock meat dishes. The texture is crispy, yet chewy, and really shows off the versatility of tofu.

Bean Curd Noodle Soup


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Korean Tofu Soup with Rice Cakes Recipe

Rice cakes are made from glutinous rice flour. We buy them at the Korean market. They're a great alternative to bánh phở or ordinary noodles. What I love most about this product is  that they're made with no additives or preservatives. They're a favorite at our house. The texture is very nice, and works well in a simple, clear vegetable broth. If you're looking for a healthy meal, this is not your average diet cabbage soup.

Korean Tofu Soup with Rice Cakes Recipe with Picture


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