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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
Vietnamese Pork and Shrimp Soup
0:45
Preparation
1:10
COOKING
1:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • stock


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  • 5 tsp.
    (25 mL)
    chopped lemongrass

  • 1 in. (2.5 cm) piece of ginger, peeled and cut in 2
  • 4
    garlic cloves, flattened
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  • 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
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  • 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
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  • 4 cups
    (1 L)
    chicken broth
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  • 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
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  • 454 g
    baby spinach
  • 18-24
    large cooked shrimp
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  • 1/2 cup
    (125 mL)
    small carrots, sliced
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  • 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
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  • 1/2 cup
    (125 mL)
    small broccoli florets
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  • fresh coriander to taste

  • chopped unsalted peanuts to taste for garnish
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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

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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

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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