
Ingredients :
- 300 g of chicken breast
- 300 g of rump
- 300 g of salmon fillet
- 300 g of hake
- 300 g of prawns
- 1 chinese cabbage
- 2 carrots
- 8 small white onions
- 1 bunch fresh cilantro
- 2 vegetable broth cubes
- 2 teaspoons of sesame oil
- 25 g of black mushrooms
- 2 lemons
- 2 handfuls of bean sprouts
- 1.5 liters of water
- 200 g rice vermicelli
- spicy chinese sauce
- soy sauce
- nuoc mam sauce
- sweet and sour sauce
Material
- a fondue set
- 8 small metal strainers Chinese
Preparation :
Cut the meat and fish into thin strips and shell the shrimp.
Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and cut lemons into quarters.
Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.
Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).
Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.
Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.
Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.
You can drink the broth fragrant.
Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques, the black mushrooms or shiitake or mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .
In Cambodia, Nhoam svay bekie krime is used as a basic entry or dish with marinated chicken fried or...
Banh tom chien is the famous shrimp fritters, this dish is originally from Vietnam in all Asian rest...
The curried cauliflower and potatoes is widespread in Nepal. It is served in daal bhaat.
Moh hin gha or mohinga is a fish soup with noodles is the national dish of Burma.
Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are seve...
The Peking duck is as its name suggests originally from China. This dish is very famous and known wo...
Popiah a spring roll is famous in Asia, here is a recipe found in china, taiwan, malaysia, singapore...
Macher jhol is a dish of fish curry is a traditional dish from Bangladesh.
The rojak or rujak is a popular dish in Singapore, Malaysia and Indonesia. There are several variati...
Balachaung is a preparation of fried dried shrimps served with rice, and this is the most popular of...