Shrimps and leeks Tonkinoise
20
20
4
No
Ingredients
- 1 package 250 g (4 cups) of Les Cultures d chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- 30 ml (2 tablespoons) of chopped ginger
- 2 chopped garlic cloves
- 2 L (8 cups) of chicken broth
- 30 ml (2 tablespoons) of fish sauce (nuoc-mäm)
- Chili pepper up to your taste
- 24 large shrimps
- 1/2 package of rice noodles
- 8 to 10 chopped Paris mushrooms
- 250 ml (1 cup) of bean sprouts
- 125 ml (1/2 cup) of chopped fresh mint
- A lime into quarters if desire
Preparation
Side-by-side mode
- In a large casserole, roast leeks in oil with ginger and garlic for about 1 to 2 minutes.
- Add chicken broth, fish sauce and chili pepper. Boil for 3 minutes. Add shrimps and cook 2 minutes.
- Cook noodles with it's manufacturer instruction. Drain.
- Divide noodles in 4 large bowls. Divide shrimps in those bowls, add mushrooms, bean sprouts. Pour broth into warm leeks.
- Garnish with mint and lime.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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