tastes exotic, succeeds easily / total preparation time: about 40 min.
Heat the soup in a fondue pot. Meanwhile, peel the ginger and chop very finely. Rinse and clean the lemongrass and cut into fine rings. Season the hot soup with fish sauce, ginger and lemongrass. Next, add the dried mushrooms.
Cut the meats into very thin strips, perhaps peel the crayfish tails out of their shells. Arrange the meat and the crayfish tails on a platter.
Briefly soak the glass noodles in cold water according to package directions, then cut into pieces. Clean and rinse the bell peppers, green onions, and Chinese cabbage, each according to variety, and cut into bite-sized strips. Arrange glass noodles and vegetables on a second platter.
In fondue, the various ingredients are cooked in small wire baskets or skewered on special forks in the boiling clear soup. Afterwards, they can be dipped in soy sauce or sweet chili sauce as desired.
When all ingredients are used up, pour the clear soup into small soup cups and spoon it out with relish!
Serve with: fresh baguette and the following dips and add-ons to taste.
Fiery sauce for Asian fondue / preparation time: approx. 30 min.
Peel the onions and chop them very finely. Heat the oil and stir the onions over a high temperature until they are lightly browned.