🫕 Fondue Chinoise
Fondue chinoise is a Swiss-style hot pot: paper-thin slices of beef are cooked at the table in a simmering, lightly seasoned broth, then dipped into a selection of sauces. Vegetables cook in the same pot, and at the end the enriched broth is often drunk as a soup. It is light, tender and sociable, and a favourite for Christmas and New Year's Eve in Switzerland.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g beef fillet or rump, very thinly sliced
- 1.5 l beef or vegetable broth
- 1 carrot, 1 leek and 1 onion, sliced
- 2 bay leaves
- Mushrooms, broccoli and peppers to cook in the broth
- Assorted dipping sauces
Method
- Simmer the broth with the carrot, leek, onion and bay leaves for 20 minutes.
- Arrange the beef on plates and the vegetables in bowls.
- Pour the broth into a fondue pot over a table burner.
- Each diner cooks beef slices for 20–60 seconds and vegetables a little longer.
- Dip into sauces and finish by serving the broth as a soup.
How to make it lighter
- Pick lean cuts like fillet or rump and keep to about 150–200 g per person.
- Choose light sauces such as tomato or herb-based ones and use them sparingly.
- Load up on vegetables cooked in the broth and drink the broth at the end.
History
As the name suggests, it is inspired by Chinese hot pot, and it became popular in Switzerland and France during the 20th century. Today it is one of the most common festive meals in Swiss homes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →