Vietnamese Phở – the art of broth
A Vietnamese icon: a clear, intensely flavorful broth poured piping hot over rice noodles and thin slices of beef.
It all comes down to the depth of the broth; herbs and toppings bring freshness and contrast.
Thai basil, bean sprouts, chili, lime: everyone customizes their bowl just before eating. A labor of love that rewards you with every sip.
Make this if you live for deeply flavorful broths and shared table rituals
Authentique Phở Vietnamien
Samgyetang – ginseng chicken in a revitalizing broth
A whole chicken stuffed with glutinous rice, slowly poached with ginseng, jujubes and garlic: a true Korean classic.
Classed as a boyangsik (“restorative” dish), it replenishes your energy in summer and winter alike.
It is served with a simple, irresistible soy–vinegar–sesame dipping sauce. A clear, mild broth with soothing depth.
Make this if you want a nourishing, comforting bowl with gentle flavors.
Authentique Samgyetang – Soupe de poulet au Ginseng
Tom Kha Gai – coconut, galangal, lemongrass
Creamy yet light, it combines coconut milk, galangal, lemongrass and makrut lime leaves.
The chicken turns silky, tamarind adds a tangy tingle, and fish sauce brings balance: fragrant and clean-tasting.
Serve it almost like a light curry, ideally with jasmine rice. Ready in 20 minutes: perfect for a weeknight.
Make this if you enjoy sweet-tart flavors and creamy soups.
Authentique Soupe Tom Kha Gai
Kimchi Jjigae – bold, tangy kimchi stew
The beloved stew of Korean home cooking: fiery red, served bubbling hot in a ttukbaegi.
A homemade broth base, well (over)fermented kimchi for acidity, and meat to tie it all together.
The older the kimchi, the greater the depth and balance. Simple in spirit, intense on the palate.
Make this if you love tanginess, chili heat and the bold flavor of kimchi.
Authentique Kimchi Jjigae – Soupe de Kimchi
Jjamppong – spicy Korean seafood soup
Spicy red broth, tender noodles and a burst of seafood flavor: jjamppong warms you up instantly. An iconic Chinese-Korean dish, it gets its punch from stir-frying in a searing-hot wok, gochugaru and a hint of smokiness.
It brings together pork, napa cabbage, onion, zucchini… and whatever seafood is fresh. Big on comfort, fragrant and invigorating.
Make this if you love spicy broths and a taste of the sea on your plate.
Jjamppong – Soupe de nouilles aux fruits de mer
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