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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.
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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

Ingredients

Imprimer ma sélection
  • stock

  • 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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    ORGANIC CELERY

    ORGANIC CELERY

    $3.99 ea.

    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 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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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 4
    green onions 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
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    SAVE $1.00
    PACIFIC BROTH OR SOUP

    PACIFIC BROTH OR SOUP

    $3.99 ea.

    1 l SELECTED VARIETIES


  • pork

  • 1/2 lb
    (225 g)
    extra lean ground pork
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    44TH STREET ENTRÉES

    $13.99 ea.

    550 - 680 g SELECTED VARIETIES


    FRESH 2 GO ROASTED PORCHETTA WITH MIXED PEPPERS

    FRESH 2 GO ROASTED PORCHETTA WITH MIXED PEPPERS

    $15.99 ea.

    1 kg, DELI SERVED, SERVED HOT


    SWISS CHALET PORK BACK RIBS

    SWISS CHALET PORK BACK RIBS

    $12.99 ea.

    FULLY COOKED, 600 g


  • 1/2 tsp.
    (7 mL)
    sesame oil
  • 1 Tbsp.
    (15 mL)
    chopped ginger
  • 1 Tbsp.
    (15 mL)
    chopped scallion
  • 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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    4.54 kg SELECTED VARIETIES599


  • 454 g
    baby spinach
  • 18-24
    large cooked shrimp
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    COLOSSAL FRESH WATER SHRIMP

    COLOSSAL FRESH WATER SHRIMP

    $14.99 /lb

    6 - 8 SIZE FROZEN OR PREVIOUSLY FROZEN, 3.31/100 g


    SHRIMP SKEWER

    SHRIMP SKEWER

    $1.99 ea.

    FROZEN OR PREVIOUSLY FROZEN, 74 - 90 g


  • 1/2 cup
    (125 mL)
    small carrot, sliced
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    AVOCADOS

    AVOCADOS

    3 for $5.00

    PRODUCT OF MEXICO RED MANGOES PRODUCT OF BRAZIL BABY CARROTS 340 g PRODUCT OF ONTARIO


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1/2 cup
    (125 mL)
    chopped scallion
  • 1/2 cup
    (125 mL)
    shredded chinese cabbage
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    ORGANIC GREEN KALE

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    $3.49 ea.

    PRODUCT OF U.S.A.


  • 1/2 cup
    (125 mL)
    thinly sliced white button mushroom
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    227 g PRODUCT OF ONTARIO


  • 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

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