Tonkinese beef and shrimp soup

Serves : 4

Preparation time: 15 minutes

Cooking time : 30 minutes.

Ingredients

Broth

• 1 onion, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) canola oil or Mycryo cocoa butter (Cacao Barry)
• 2 to 3 badianes (star anise)
• 3 ml (1/2 tsp.) cinnamon
• 3 ml (1/2 tsp.) nutmeg, grated
• 1 ml (1/4 tsp.) cloves, ground
• 15 ml (1 tbsp.) coriander seeds, ground
• 15 ml (1 tbsp.) ginger, ground
• 2 l (8 cups) quality beef broth (homemade or low-salt)
• Salt and pepper to taste

Broth accompaniment

• ½ package fine rice vermicelli
• 200 g (7 oz) beef flank steak, thinly sliced
• 12 raw, peeled shrimp
• 30 ml (2 tbsp.) hoisin sauce
• 30 ml (2 tbsp) sesame oil
• 15 ml (1 tbsp.) Sambal Oelek
• ½ bunch Thai basil, leaves removed
• ½ bunch coriander, leaves removed
• 2 cups mango bean sprouts
• 1 green shallot, thinly sliced

Preparation

1. Soak the rice noodles in a bowl of cold water for 30 minutes, then drain.
2. To prepare the broth, sauté the onion and garlic in a little oil or Mycryo in a saucepan.
3. Add the spices, stir and sauté for 1 minute, before adding the beef stock. Cook for 20 minutes over medium heat.
4. Adjust the seasoning and keep warm.
5. For the side dish, mix the beef strips and shrimps in a bowl. Add the hoisin sauce, sesame oil and Sambal Oelek and toss to coat.
6. On the BBQ or in a hot frying pan, brown the shrimp and beef for 2 minutes on each side.
7. In 4 large bowls, divide the noodles, basil and coriander leaves, bean sprouts and shallot. Add the shrimp and beef. Pour the boiling broth into the bowls and serve.

NB: A gourmet version can be served with a soft-boiled egg in each bowl.