Name: Vietnamese Hot Pot Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1/2 oz (14 g) dried sliced shiitake mushrooms; 1 cup (250 ml) boiling water; 1/2 lb (225 g) beef fondue, thinly sliced; 3 green onions, thinly sliced (white and green separate); 1 small red chili pepper, finely chopped (or to taste); 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) canola or olive oil; 5 cups (1.25 litres) beef broth; 2 tablespoons (30 ml) fish sauce (nuoc-mam); 2 tablespoons (30 ml) soy sauce; 1 cup (250 ml) snow peas, halved diagonally; 10 baby bok choy, halved; 1 1/2 cups (375 ml) bean sprouts; 4 eggs; 1/2 cup (125 ml) chopped fresh cilantro; Salt and pepper

Preparation

- In a bowl, rehydrate the mushrooms in the boiling water for about 20 minutes. Drain well.
- In a large saucepan over high heat, brown the meat, mushrooms and the whites of the onions with the pepper and garlic in the oil. Season with salt and pepper. Add the broth, fish sauce and soy sauce and bring to a boil. Cover and simmer gently for about 10 minutes.
- Add the peas and bring back to a boil. Simmer, uncovered, for about 2 minutes. Add the bok choy and bean sprouts and bring to a boil. Reduce the heat.
- Break four eggs, one at a time, in a saucer and slide them individually into the simmering soup. Loosely cover and simmer gently for 3 to 5 minutes or until the egg white is cooked.
- Ladle the soup and eggs in four warm bowls. Sprinkle with cilantro and the green of the onions.

Vietnamese Hot Pot Soup

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Ingredients

Preparation

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