MI VIT TIEM VIETNAMESE SOUP

PREPARATION 120MIN

SERVES 5 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 4 pieces of duck breast

1 drizzle of soybean oil

40g shiitake strips

10 ml fish sauce

500g egg noodles

20g spring onions

250 ml pork belly stock

80g cooked vegetables 


Pork belly stock:

1 tablespoon soya oil

250g pork belly

50g shiitake

50g onion

1 clove garlic

5g coriander seeds

40g chopped apple

5g star anise

5 cinnamon sticks

5 liters of water


PREPARATION METHOD

Pork belly broth:

Brown the pork belly in a drizzle of soybean oil - it's important that this process gives the pan plenty of color.

Remove the excess oil that will form. Add the onion, garlic, shitake, chopped apple, star anise, cinnamon and coriander seeds and sauté well.

Add 5 liters of water and boil for 2 hours, until the broth is reduced by half. Strain and leave to cool. When cold, remove the layer of fat that will form, leaving the broth cleaner.


To serve:

Place a non-stick frying pan over a high heat and add a drizzle of oil. When hot, brown the duck breasts and cut into slices. Set aside.

In the same pan in which the duck was browned, sauté the shitake in strips. Add the pork belly stock and adjust the salt, adding the fish sauce.

Rinse the noodles in hot water until cooked. Arrange the noodles in four bowls. Place the sliced duck breast on one side and the shitake slices, spring onion stalks and cooked vegetables on the other.

Add the hot broth and serve.


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