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Vietnamese Pork and Shrimp Soup https://www.metro.ca/userfiles/image/recipes/soupe-repas-vietnamienne-porc-crevettes-6090.jpg PT45M PT1H10M PT1H55M
In a stockpot, put all stock ingredients and bring to a boil. Lower heat to medium and simmer for 1 hour. Strain and set aside. In a big skillet over medium-high heat, cook ground pork in sesame oil along with ginger, scallions, coriander and soy sauce until no longer pink. Keep warm. Meanwhile, bring reserved stock to a boil. Add carrots, scallions, cabbage, mushrooms and broccoli, and cook 2 minutes. To serve, put 1 tsp. (5 mL) roasted sesame oil and a dash of hot red pepper paste in each bowl. Add some cooked vermicelli, baby spinach and 3 shrimp. Spoon hot soup and vegetables into bowls. Garnish with hot pork, fresh coriander and chopped peanuts.
6
Vietnamese Pork and Shrimp Soup

Vietnamese Pork and Shrimp Soup

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  • Gluten-free
  • Lactose-free
6
servings
0:45
Preparation
1:10
COOKING
1:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • stock

  • 5 tsp.
    (25 mL)
    chopped lemongrass

  • 1 in. (2.5 cm) piece of ginger, peeled and cut in 2
  • 4
    garlic cloves, flattened
  • 1
    small bunch fresh coriander, stems and leaves (reserve some leaves for garnish)
  • 1
    small onion, halved, with a whole clove stuck into each half
  • 4
    green onion tops, coarsely chopped (reserve 2 tablespoon (30 ml) for pork
  • 1/4 cup
    (60 mL)
    soy sauce
  • 1
    star anise (optional)
  • 1
    cinnamon stick
  • 4 cups
    (1 L)
    beef broth
  • 4 cups
    (1 L)
    chicken broth
  • pork

  • 1/2 lb
    (225 g)
    extra lean ground pork
  • 1/2 tsp.
    (7 mL)
    sesame oil
  • 1 Tbsp.
    (15 mL)
    chopped ginger
  • 1 Tbsp.
    (15 mL)
    chopped scallions
  • 1/2 tsp.
    (7 mL)
    chopped coriander
  • 1 Tbsp.
    (15 mL)
    light soy sauce
  • soup

  • 3 Tbsp.
    (30 mL)
    roasted sesame oil

  • hot red pepper paste (harissa or sriracha) to taste

  • Sufficient quantity, rice vermicelli noodles, cooked, drained and drizzled with a little sesame oil
  • 454 g
    baby spinach
  • 18-24
    large cooked shrimp
  • 1/2 cup
    (125 mL)
    small carrots, sliced
  • 1/2 cup
    (125 mL)
    chopped scallions
  • 1/2 cup
    (125 mL)
    shredded chinese cabbage
  • 1/2 cup
    (125 mL)
    thinly sliced white button mushrooms
  • 1/2 cup
    (125 mL)
    small broccoli florets

  • fresh coriander to taste

  • chopped unsalted peanuts to taste for garnish
Imprimer ma sélection

Preparation

In a stockpot, put all stock ingredients and bring to a boil. Lower heat to medium and simmer for 1 hour. Strain and set aside.

In a big skillet over medium-high heat, cook ground pork in sesame oil along with ginger, scallions, coriander and soy sauce until no longer pink. Keep warm.

Meanwhile, bring reserved stock to a boil. Add carrots, scallions, cabbage, mushrooms and broccoli, and cook 2 minutes.

To serve, put 1 tsp. (5 mL) roasted sesame oil and a dash of hot red pepper paste in each bowl. Add some cooked vermicelli, baby spinach and 3 shrimp. Spoon hot soup and vegetables into bowls. Garnish with hot pork, fresh coriander and chopped peanuts.

Source : Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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