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Vietnamese shrimp soup with mint and lemongrass

Mains, Fish, Seafood & Shellfish

The typical Vietnamese Pho.


Recipe for 4 persons

For the shrimps

24 Unit(s)
Peeled medium shrimps
15 Ml
Olive oil

For the vegetables

0.50 Unit(s)
Romaine salad
0.50 Unit(s)
1 Unit(s)
Red pepper
2 Unit(s)
Green onion
5 Sprig(s)
30 Gr
Crushed peanuts
200 Gr
Rice vermicelli
200 Ml
5 Gr
Coarse salt
5 Sprig(s)
Fresh cilantro

For the bouillon

30 Ml
2 Gr
Long pepper
35 Ml
Oyster sauce
35 Ml
Fish sauce nuoc-mâm
35 Ml
Light soy sauce
1 Unit(s)
1 Liter(s)
Fish stock
1 Clove(s)
0.25 Stick(s)
  • Salt and pepper
Vietnamese Shrimp Soup with mint and lemongrass

Preparation time: 30.00 min

  • For the preparations

    Wash and mince the salad. Peel the cucumbre, empty it and mince it in thin stripes. Peel and mince finely the green onion. Empty the pepper and mince it in thin stripes. Chop the mint and the cilantro. Crush the peanuts. Mince finely the lemongrass. chop the garlic.

  • For the rice vermicelli

    Bring a big pot of water to boil with the salt. Dump the vermicelli inside. Wait 2 minutes and turn the heat off. It will be cooked within 6 minutes. Strain it well.

  • For the shrimps

    Remove the tail of the shrimps, season it well. In a hot pan with vegetable oil, cook it for 1 to 2 minutes and reserve.

  • For the bouillon

    Bring the fish fumé to boil with all the others ingredients and let it cook for 10 minutes.

  • For the platting

    In a bowl plate, put the salad all around, add the vermicelli, the cucumber, the pepper and hte shrimps in the middle of the plate. Poor the boiling stock over, to fill the plate and add the peanuts, the mint, the cilantro and the green onions.

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