Phớ Bò, Vietnam | 50 kitchens, one city - 50 recipes, 50 restaurants, 50 nations | 50 kitchens, one city | DW | 24.05.2017
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A culinary tour world tour through Berlin

Phớ Bò, Vietnam

This traditional soup is a Vietnamese classic. The beef stock is cooked for 24 hours in advance. But don't worry - you won't have to wait quite so long at Sĩ An Truong's restaurant District Môt to sample this specialty.

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Video: Cooking step-by-step

 

Sĩ An Truong: "Eating at a street vendor's in Vietnam is different from other cuisine."

Sĩ An Truong was 14 years old when his family left Vietnam for Germany. The oldest son is expected to pursue an academic career path, but he had another dream entirely. As a child, he had always loved to visit the market in his hometown of Ho Chi Minh City - also known by it's former name of Saigon - together with his grandmother. 

Sĩ An Truong (Photo: Lena Ganssmann)

Sĩ An Truong

Afterwards, he would help her out in the kitchen as she prepared delicious Vietnamese meals. So, at the age of 18, he resolved to become a chef. He waited until a week before his training began to inform his parents of his decision. After finishing cooking school, he completed training in the hotel business. Sĩ An Truong now runs three restaurants in Berlin - Si An, Chen Che and District Môt.

District Môt in Berlin's Mitte district

District Môt is named after a district in Ho Chi Minh City. It is more than just a restaurant - it is an immersive dining experience. Here, guests can enjoy authentic Vietnamese street food while also feeling like one is in the heart of Ho Chi Minh City.
 

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50 kitchens, one city: Vietnam

 

Phớ Bò Special

Serves 4

Ingredients:

For the stock:

  • 2 kg beef bone
  • 1 kg beef shank
  • 2 small soup chickens
  • 1 knob of ginger
  • 2 onions
  • Cardamom, star anise, cinnamon
  • Salt

For the meatballs: 

  • 200 g ground beef
  • Garlic powder
  • White pepper
  • Salt
  • Sugar

For the soup:

  • 500 g beef
  • 1 package rice noodles
  • Vary amounts as needed:
  • Bean sprouts
  • Green onions
  • Lime-chili sauce
  • Basil
  • Mint
  • Coriander
  • Chili

Preparation:

Place beef bone and beef shank into a pot. Fill pot with water and bring to a boil. Boil for five to ten minutes.

Pour off hot water and shock in cold water.

Sauté onions in a pan with ginger, anise, cardamom, and cinnamon. Place chicken, beef bones, and beef shank in a very large pot, and add five large bowls of water. Bring to a boil at high heat, then simmer at low heat for 24 hours. Add salt to taste.

After 90 to 120 minutes, remove boiled beef shank and allow to cool. Then slice into thin strips.

Once the stock is finished, blanch rice noodles and allow to dry in a sieve.

To finish the soup, slice beef into very thin strips and season. The meat will be cooked later on when the hot soup is poured over the top.

To make the meatballs, mix ground beef with spices, form into small balls, and boil in hot water.

Slice onions and green onions into thin strips. Chop coriander.

Place all vegetables on a plate. Place bean sprouts in a soup bowl, then add noodles. Add boiled beef shank, beef, and meatballs. Garnish with green onions and herbs, and ladle stock over the top. Garnish with lime and chili.

The soup is ready to be served.

Restaurant District Môt
Rosenthaler Str. 62
10119 Berlin

Tel.: +49 30 20089284

District Môt website

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