TONKINESE SOUP

Ingredients for 6 people

1 C. (15 ml) oil

1 C. (5 mL) grilled sesame oil

2 onions, cut in slices

4 cloves Garlic, minced

2 tbsp. (30 mL) fresh ginger, grated or chopped

1 C. (5 mL) ground cardamom

2 cloves

3 star anise (badiane)

1/4 cinnamon stick

5 cups (1.25 ml) beef or chicken broth

3 cups (750 ml) of water

2 tbsp. (30 ml) sugar

1/4 cup (60 mL) fish sauce

1 C. (15 mL) soy sauce

1 bunch fresh coriander (with roots)

2 packets of 198g flat rice noodles or vermicelli

2 packs of 350 g fondue beef, thawed

2 cups (500 mL) sprouted beans

1 Lime, quartered

2 green onions, chopped

Preparation

1. In a large cauldron, over medium heat, sauté in oil and sesame oil, onions for 5 to 7 minutes, until they are well discolored.
2. Add garlic, ginger, cardamom, cloves, star anise and cinnamon. Stir and continue cooking for 30 seconds.
3. Add the broth and scrape the bottom of the pan. Then add the water, sugar, fish sauce, soy sauce and well-washed root of a bunch of coriander. Bring to a boil and simmer for 10 to 15 minutes over medium heat until flavors mingle.
4. Meanwhile, cook 2 packets of rice noodles. Spread in the bowls. Add raw melt (100 g per bowl) on noodles and green onions.
5. Once the broth is ready, collect the spices and coriander roots with a spoonful.
6. Pour the boiling broth over the noodles, put the bean sprouts, lime and coriander in a small plate in the center of the table, with a large bottle of hot sauce to taste.