Beef and leeks Tonkinese

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


  • 2 L (8 cups) of chicken broth
  • 30 ml (2 tablespoons) of chopped ginger
  • 2 chopped garlic cloves
  • 1 minced lemongrass stem
  • 30 ml (2 tablespoons) of soy sauce
  • 1 cinnamon stick
  • 1 star anise
  • Chili pepper up to taste
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 6 minced shiitake mushrooms, dehydrated into hot water
  • 1 package of 227 gr of rice noodle
  • 350 gr (3/4 pounds) of beef for Chinese Fondue
  • 250 ml (1 cup) of bean sprouts
  • 125 ml (1/2 cup) of finely chopped fresh coriander
  • Roasted peanuts up to taste
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  • Boil chicken broth in a large casserole, add ginger, garlic, lemongrass, soy sauce, cinnamon, star anise and chili pepper. Boil 5 minutes. Sieve broth.
  • Set back broth in casserole, bring to a boil, add sliced leeks and shiitake mushrooms.
  • Cook noodles with packaging instructions. Drain
  • Divide noodles into 4 large bowls. Divide garnishing into bowls, add beef slices and bean sprouts. Pour broth with very hot leeks. Garnish with coriander and peanuts.

Chef's notes