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.
OVietnam