la soupe à boeuf, a photo by no9blue on Flickr.

This soup is somewhat an in-between version between Vietnamese and French cuisine. Recently, I have made a ‘real’ French version followed recipe of La Tartine Gourmande. That was good, with the aroma of thyme. However, I would switch between the two versions since it takes less time to make the beef softer in the Vietnamese way. Also, it is a good alternative if you want to reduce the fat from butter, which occurs a lot in French cuisine.

In Vietnam, all the vegetables in this dish are called winter vegetables. Probably, they all came from the time when the French came to the country.