Vietnamese fondue

Ingredients for Vietnamese fondue

Instructions for Vietnamese fondue

To prepare the Vietnamese fondue recipe, please follow these instructions:

Arrange meat, fish, squid and prawns in separate piles on a plate. Put tomato and løgskiver in the middle and sprinkle it all with pepper and dip with sesame oil. Style of the dish in the refrigerator, while the Cook prepares the bed sheet.

boil brine
Heat oil in a pan and stir-fry the garlic and shallots for about 30 seconds. Add the tomato puree, sugar, salt and vinegar and mix everything well. Pour the soup in, bring to the boil and pour the brine into a fondue pot.

the accessory
Arrange also vermicelli, mushrooms, tofu cubes and Chinese cabbage in separate piles on a serving plate. If you are using large sheets of rice paper, they must be cut in half before they are placed on a platter. Stuffed spicy fish sauce in small bowls.

When everything is clearly placed fondue pot in the middle of the table and guests taking either a slice of meat or a little fish with a little vegetables and dipping them into boiling soup, so they will be cooked quickly-usually not more than a minute.

Dip while 1 sheet of rice paper in warm water to soften the. Tag quickly the cooked food out of the broth and place it in the middle of the rice paper or lettuce leaf. Put a few Mint and cilantro leaves on and fund the paper or lettuce-leaved together into a neat little package. Dip it in the spicy fish sauce before it is eaten.