Fondue Chinoise Recipe

Name: Fondue Chinoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds, 3-13 ounces, weight Beef, Any Lean Cut; 1 whole Turkey Breast; 8 cups, 7 tablespoons, 3/4 teaspoons, 13 pinches Beef Broth; 1/2 pounds, 2-58 ounces, weight Glass Noodles; 2 cups Soy Sauce; 1 cup Water; 1 Tablespoon Lime Juice; 3 teaspoons Cornstarch; 2 cups Mayonnaise; 2 cups Curds; Salt And Pepper, to taste; 4 cups Sour Cream; 3 cloves Garlic; 3 whole Thai Chilies; 1 Tablespoon Ketchup; 1 teaspoon Orange Juice; 3 teaspoons Curry Powder

Servings: persons

2 pounds, 3-13 ounces, weight Beef, Any Lean Cut
1 whole Turkey Breast
8 cups, 7 tablespoons, 3/4 teaspoons, 13 pinches Beef Broth
1/2 pounds, 2-58 ounces, weight Glass Noodles
2 cups Soy Sauce
1 cup Water
1 Tablespoon Lime Juice
3 teaspoons Cornstarch
2 cups Mayonnaise
2 cups Curds
Salt And Pepper, to taste
4 cups Sour Cream
3 cloves Garlic
3 whole Thai Chilies
1 Tablespoon Ketchup
1 teaspoon Orange Juice
3 teaspoons Curry Powder

1
Cut the beef and the turkey into thin slices.
2
Halve them if theyre too long.
3
Prepare the glass noodles according to the package.
4
The sauces:
5
Soy sauce: Put the soy sauce, the water and the lime juice into a pan and bring to a boil.
6
Dissolve the cornstarch in a little cold water, then add it to the boiling soy sauce.
7
Mix well and let the sauce cool.
8
Other sauces: Mix the mayonnaise, the curds and the sour cream in a bowl.
9
Add salt and pepper to taste.
10
Youve now got a base for different sauces.
11
Garlic sauce: Peel the garlic and crush it.
12
Mix well with 2 cups of the base sauce.
13
Chilli sauce: Chop the chillies into small bits and mix with 2 cups of the base.
14
Salsa rosa: Add the ketchup and orange juice to 2 cups of the base sauce, mix well.
15
Curry sauce: Add the curry powder to the remaining base sauce and mix well.
16
Bring the beef broth to a boil and put the pan on a small tabletop stove.
17
Put the sliced meat on platters, the sauces into small bowls, and the glass noodles into a bigger bowl.
18
Everyone can now take the sauces they want and as much meat and noodles as they want.
19
Slowly cook the meat on fondue forks in the broth and dip into the sauces.
20
The soy sauce tastes excellent with the glass noodles or mixed with the garlic sauce.

2219

kcal

Calories

178

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds, 3-13 ounces, weight Beef, Any Lean Cut, 1 whole Turkey Breast, 8 cups, 7 tablespoons, 3/4 teaspoons, 13 pinches Beef Broth, 1/2 pounds, 2-58 ounces, weight Glass Noodles, and more.

Yes, Fondue Chinoise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fondue Chinoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions