Beef and leeks Tonkinese
20
20
4
No
Ingredients
- 2 L (8 cups) of chicken broth
- 30 ml (2 tablespoons) of chopped ginger
- 2 chopped garlic cloves
- 1 minced lemongrass stem
- 30 ml (2 tablespoons) of soy sauce
- 1 cinnamon stick
- 1 star anise
- Chili pepper up to taste
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 6 minced shiitake mushrooms, dehydrated into hot water
- 1 package of 227 gr of rice noodle
- 350 gr (3/4 pounds) of beef for Chinese Fondue
- 250 ml (1 cup) of bean sprouts
- 125 ml (1/2 cup) of finely chopped fresh coriander
- Roasted peanuts up to taste
Preparation
Side-by-side mode
- Boil chicken broth in a large casserole, add ginger, garlic, lemongrass, soy sauce, cinnamon, star anise and chili pepper. Boil 5 minutes. Sieve broth.
- Set back broth in casserole, bring to a boil, add sliced leeks and shiitake mushrooms.
- Cook noodles with packaging instructions. Drain
- Divide noodles into 4 large bowls. Divide garnishing into bowls, add beef slices and bean sprouts. Pour broth with very hot leeks. Garnish with coriander and peanuts.
