Vietnamese Hot Pot Soup | RICARDO

Ingredients

• 1/2 oz (14 g) dried sliced shiitake mushrooms
• 1 cup (250 ml) boiling water
• 1/2 lb (225 g) beef fondue, thinly sliced
• 3 green onions, thinly sliced (white and green separate)
• 1 small red chili pepper, finely chopped (or to taste)
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) canola or olive oil
• 5 cups (1.25 litres) beef broth
• 2 tablespoons (30 ml) fish sauce (nuoc-mam)
• 2 tablespoons (30 ml) soy sauce
• 1 cup (250 ml) snow peas, halved diagonally
• 10 baby bok choy, halved
• 1 1/2 cups (375 ml) bean sprouts
• 4 eggs
• 1/2 cup (125 ml) chopped fresh cilantro
• Salt and pepper