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Vietnamese shrimp soup with mint and lemongrass

MAINS, Fish, Seafood & Shellfish

The typical Vietnamese Pho.

Ingredients

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)

Cucumber

1 Unit(s)

Red pepper

2 Unit(s)

Green onion

5 Sprig(s)

Mint

30 Gr

Crushed peanuts

200 Gr

Rice vermicelli

200 Ml

Water

5 Gr

Coarse salt

5 Sprig(s)

Fresh cilantro

For the bouillon

30 Ml

Sugar

2 Gr

Long pepper

35 Ml

Oyster sauce

35 Ml

Fish sauce nuoc-mâm

35 Ml

Light soy sauce

1 Unit(s)

Lime

1 Liter(s)

Fish stock

1 Clove(s)

Garlic

0.25 Stick(s)

Lemongrass

Salt and pepper

Preparation time: 30 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.