Colombe St-Pierre’s Vietnamese-Style Fondue

Ingredients

• Broth

  • 1 1/2 cups (60 g) dried shiitake mushrooms
  • 6 cups (1.5 litres) boiling water
  • 2 onions, thinly sliced
  • 1 garlic bulb, cloves peeled and crushed
  • 3 tbsp fresh ginger, chopped
  • 2 tbsp (30 ml) toasted sesame oil
  • 10 cups (2.5 litres) mushroom broth
  • 5 star anise
  • 3 to 4 pieces dry sea lettuce
  • 1 to 2 pieces dried dulce (sea bacon)
  • 1 to 2 pieces dried kombu
  • 1 to 2 pieces dried wakame
  • 1/4 cup (5 g) bonito flakes
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 1 bunch Thai basil, stems and leaves separated
  • 1 bunch cilantro, stems and leaves separated
  • 1 bunch Vietnamese cilantro, stems and leaves separated
  • 1 bunch shiso, stems and leaves separated

• Rose Vinegar and Maple Sauce

  • 1/2 cup (125 ml) rose vinegar (see note)
  • 1/2 cup (125 ml) maple syrup
  • 1/2 cup (125 ml) fish sauce
  • 1/2 cup (15 g) Thai basil leaves, finely chopped

• Seaweed Sour Cream

  • 1 1/2 cups (375 ml) sour cream
  • 1 shallot, finely chopped
  • 1 tbsp nori flakes
  • 1 tbsp bonito flakes
  • 1 bird’s eye chili pepper, seeded and finely chopped, or more to taste

• For dipping, your choice of

  • 1/2 lb (225 g) shrimp with shells intact (in season)
  • 1/2 lb (225 g) halibut fillet without skin, cubed
  • 1/2 lb (225 g) redfish fillets with or without skin, cut into small pieces
  • 1/2 lb (225 g) beef filet mignon, cubed
  • 1/2 lb (225 g) pork belly, cubed
  • 1/2 lb (225 g) fresh white mushrooms or oyster mushrooms, halved
  • 1/4 lb (115 g) whelks (sea snails)
  • 1/4 lb (115 g) baby bok choy, quartered or Napa cabbage, cut into large cubes
  • Kimchi, to taste
  • Nori sheets, to taste
  • Cooked vermicelli or ramen noodles