Vietnamese shrimp soup with mint and lemongrass
Mains, Fish, Seafood & Shellfish
The typical Vietnamese Pho.
IngredientsRecipe for 4 persons
For the shrimps
For the vegetables
For the bouillon
- Salt and pepper
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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