French ambassador to Vietnam Jean-Noël Poirier: 
Today I will cook “pot au feu” for you, 
and this “pot au feu” may be called a combination of French and Vietnamese cuisine. 
We must have beef for this dish.
At 7 a.m., he went to Hang Be Market in Hanoi to select ingredients for “pot au feu” – which is similar to the Vietnamese noodle pho.
Ah, I forgot to buy some su hao (kohlrabies). 
I’ll take three kohlrabies, some carrots and leeks. 
"Pot au feu" is a French beef stew in which the beef is cooked with spices and root vegetables.
 The beef is stewed in three hours. 
My “pot au feu” is ready. 
As influenced by Vietnamese cuisine, my “pot au feu” has kohlrabi in it. 
The beef is dipped into the broth like this to make it medium rare. 
This is a complete “pot au feu” of the French Embassy in Vietnam.
