Beef and leek Tonkinoise

Author: Les Cultures de chez nous
Tonkinoise au boeuf et poireaux
Preparation 20
Baking 20
Portions 4
Freezing No


  • 2 L (8 cups) chicken broth
  • 30 ml (2 tbsp) chopped ginger
  • 2 chopped garlic cloves
  • 1 stalk lemon grass
  • 30 ml (2 tbsp) soya sauce
  • 1 cinnamon stick
  • 1 star anis
  • Chilli pepper to taste
  • 1 package 250 gr (3 cups) Les Cultures de Chez Nous sliced leeks
  • 6 dried shitake mushrooms, thinly sliced, in hot water
  • 1 package (227 gr) rice noodles
  • 350 gr (3/4 lb) beef for chinese fondue
  • 250 ml (1cup) bean sprouts
  • 125 ml (1/2 cup) coriander finely chopped
  • Grilled peanuts to taste
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  • Bring the chicken broth to a boil in a large saucepan, add the ginger, garlic, lemon grass, soya sauce, cinnamon, anis and chilli pepper. Allow to boil for 5 minutes and strain.
  • Cook the noodles according to the manufacturer’s instructions and drain.
  • Place equal amounts of the noodles in 4 large bowls. Pour on the broth with leeks and mushrooms and add the beef slices and bean sprouts. Garnish with coriander and peanuts.

Chef's notes

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