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The Pho Fondue

Difficulty Level: Easy
Mild to Medium Spicy
4-6 persons
La Fondue Tonkinoise

This exotic and elegant fondue is a tribute to the delicious Vietnamese Pho soup. Savouring its fragrant broth will take you to the other side of the world. Tasty yet light, it is a perfect choice for the warmer season. It goes without saying: the leftovers can be made into a delicious soup.

The recipe below is available in two versions; simplified and traditional, details of which are presented in the Tips section. We hope you will be tempted by this great adventure in the land of flavours!

La Fondue Tonkinoise
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • 4 liters of beef broth
    • 1 ½ cup of Hoisin sauce
    • 1 white onion cut in half
    • 10 x 3mm slices of fresh ginger
    • 1 tablespoon of coriander seeds
    • 3 star anises
    • 2 cinnamon sticks
    • 6 green cardamom pods
    • 3 cloves
    • Salt and freshly ground black pepper to taste


    • 1 cup of store-bought real mayonnaise
    • 2 large tablespoons of Hoisin sauce
    • 2 teaspoon of Sriracha (or more, to taste)


    • Sliced fondue beef, chicken, shrimp, Asian beef dumplings (in the frozen department of Asian grocery stores), rice noodles blanched for 2 minutes in water before meal, sprouted beans, bok choi, King Oyster mushrooms in rounds, selection of fresh herbs (cilantro, mint, Thai basil), lime wedges, additional spicy sauce to taste.
  • Preparation


    • Mix the mayonnaise ingredients in a bowl and set aside.


    • Combine all the broth ingredients in a large pot, bring to a boil and let simmer for about 10 minutes to reduce the liquid by approximately one-third.


    • Parboil rice noodles in a generous amount of water and rince them. (They will soak up less broth this way!)
    • Arrange ingredients on serving plates.
    • Strain the broth and pour the required amount into the Fondussimo using a pitcher. Enjoy.

    A few tips


    • To enhance the flavours of this dish and give it a more authentic taste, place the ginger slices and the half-cut onion face up on a baking sheet. Burn them slightly with the high-powered broil with the range hood running to avoid triggering your fire alarm. This mild “burnt” taste will add a real depth to the broth!
    • Revive all spices in a pan over medium heat for 4-5 minutes before adding the remaining broth ingredients. This approach will activate their full aromatic potential.
    • This broth is so delicious that you will want to enjoy every drop. We suggest you serve your cooked ingredients in small bowls and top with a little steaming broth for a very successful effect.
    • To give this recipe an extra exotic kick, try adding up to 3 anchovies; they will enhance the salty-umami flavor profile of the broth.