Blanquette of veal phô style

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Blanquette of veal phô style

Blanquette of veal phô style

Blanquette of veal phô style
Blanquette of veal phô style

Number of people

600 g veal blanquette

4 carrots

1 chicken broth (without glutamate)

1 onion

2 cloves

1 cinnamon stick

2 star anise

1 bunch of fresh coriander

fresh basil leaf

1 fresh ginger

1 teaspoon nuoc mam

1 teaspoon of soya

1 tablespoon flour

50 g butter

Preparation: 20 min
Cooking time: 1h30
Step 1
Cover the veal with 1.5 litres of cold water and bring to a boil.
Step 2
Skim, add the broth, onion pricked with cloves, 15 sprigs of fresh coriander, cinnamon, ginger cut into sticks, nuoc-nam, soy sauce and carrots cut into small pieces. Leave to cook over a low heat for one hour.
Step 3
Make a roux: melt the butter, add the flour, let it brown slightly and then add two ladles of cooking juice. Once the roux is thickened, add the rest of the juice, reserving a tablespoon in a bowl. Simmer for 15 minutes.
Step 4
Add the veal and carrots to the sauce and simmer for 15 minutes. In the reserved bowl, add an egg yolk, mix well and add at the last minute before serving.
Step 5
Serve with Chinese noodles and basil and fresh coriander in a separate dish, which can be carved at will on the dish.
Author's note
Meeting between the veal blanquette and the Vietnamese phô.

I add my grain of salt

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