The Tonkinese Soup

 

For 6 servings

Ingredients for the broth

• 2 liters chicken broth
• 2 onions, quartered
• 5 cm fresh ginger, peeled and quartered
• 250 ml fresh coriander
• 1 cinnamon stick
• 2 stars of anise
• 1 bird's eye chili, halved and seeded
• 2 lemongrass sticks, cut in half
• 15 ml salt
• 30 ml nuoc-mâm fish sauce
• 30 ml soy sauce

Ingredients for the filling

• 4 portions rice vermicelli
• 250 g beef fondue
• 1 onion, finely minced
• 1 bunch Thai basil, leaves removed
• 1 bunch of mint, leaves removed
• 2 green onions, minced
• 500 ml bean sprouts
• 1 lime, cut in 4

1. For the broth, place all the ingredients, except the fish and soy sauces, in a large saucepan, bring to the boil and simmer for 30 minutes over low heat.
2. Strain the broth and keep only the liquid.
3. Bring a large pot of water to a boil; remove from the heat and add the vermicelli.
4. Let stand 2 minutes and drain.
5. Divide the filling, except the lime, between large bowls.
6. When ready to serve, bring the stock to a boil again; add fish sauce and soy sauce.
7. Then pour the very hot liquid over the toppings in the bowls; let stand 2 minutes.
8. Serve the soup with the lime wedges.

BON APPÉTIT