Vietnamese Hot Pot Soup

Vietnamese Hot Pot Soup

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4
  • Freezes Yes
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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

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