It is quite a shame that Vietnamese cuisine in Paris is usually quite bland and also not very authentic as most Asian restaurants will promote themselves as Chines/Vietnamese and as such have never enticed me much as the food is at best bland and generic and at its worst not edible really...
So, it is quite a discovery for me to explore this subtle melange of Asian flavours and French technique as I have already reported in my article on Mama's Buoy, and over my numerous visits to La Mint in East Sydney.
Eat Fuh motto is: Turning Pho lovers into FUH-natics. And as far as I am concerned I have been turned!
But what is Pho, or Faux or Fuh? Well, I found this on "Food Republic" and I thought it was very close to the description Woang - I hope this is rightly spelled - made of it at the Orange Grove Organic Market on Saturday, so here it is without further delay:
"everybody in Vietnam judges the pho by its broth. The herb and vegetables garnishes,are available everywhere and always exceptionally fresh. The noodles are the bomb, which is also the norm. But a stall with a shitty broth reputation will just not stay open. A good pho broth is crystal clear, like a French consommé, and packs two punches. For pho bo (beef), there’s the underlying earthiness brought on by the long simmering of bones, oxtail and flank. For pho ga (chicken), the entire bird is used. The second component of the broth is spices and aromatics. In pho, cinnamon and star anise lead the charge, with assists from cloves and cardamom. Roasted and/or charred onions and ginger are the key vegetable components. It’s simply the standard. In the broth typically rests a minimal amount of meat (and sometimes tendon and meat or fish balls). Those are cooked individually, placed in a basket and thrust into a pot of boiling water for a couple seconds before finding their way into the soup."
At Eat Fuh, the very hot broth is thrown over a bowl full of noodles, soja beans, raw and cooked finely sliced beef and chillies, and it is so subtle and flavoursome...Un délice! I was so visibly interested that I was given a small pot of broth and garnish to take home for lunch. It fed the three of us very nicely, and was supplemented with some saucisson from La Bastide, cheeses from John Clanon and bread from Pierre Labancz. Our Chateau Doyac 2010, a Haut Médoc, didn't cut the mustard though with the Pho, but was very appropriate with the charcuterie and fromages! Probably a beer would have been a better match with the Pho.
Eat Fuh is a family affair and operates only from markets and were mentioned as one of the ten best at the Night Noodle Markets in Sydney. You can find more info on their Facebook and Instagram pages as they do not have a website, which I don't think they need, as they are well on their way to a roaring success!
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Born in France, well travelled, relocated to Sydney in 1997.
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