Recipe: Chinese Fondue

Name: Chinese Fondue
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 5 liters (5.25 qt) of beef, poultry or vegetable broth prepared; 400 g (14 oz) of well-trimmed rump steak cut into thin slices; 400 g (14 oz) of chicken or guinea fowl fillets without skin cut into thin slices; 400 g (14 oz) of calf liver well cleaned and very pale cut into thin slices; 250 g (8.75 oz) of pork or veal tenderloin cut into thin slices; 1 calf kidney well cleaned and trimmed; 400 g (14 oz) of firm fish fillet (grenadier, bonito, mackerel, hake for example) also cut into thin slices.; 300 g (10.5 oz) of raw shrimp or langoustine tails shelled.; 300 g (10.5 oz) of Chinese noodles or soy vermicelli.; 1 very fresh egg per person.

By chef patrick Asfaux 4.9/5 (21 reviews) · 🍳 17 made it

Prep 20 min

Cook 15 min

Total 35 min

Servings 8 serv.

Unlike other types of fondues, Chinese fondue invites you and your guests to dip thin slices of meat and fish into a vegetable or beef broth rather than hot oil as in Burgundy fondue. Much more digestible and much less caloric, Chinese fondue also has real gastronomic interest

Ingredients for 8 servings

Adjust for

servings

5 liters (5.25 qt) of beef, poultry or vegetable broth prepared
400 g (14 oz) of well-trimmed rump steak cut into thin slices
400 g (14 oz) of chicken or guinea fowl fillets without skin cut into thin slices
400 g (14 oz) of calf liver well cleaned and very pale cut into thin slices
250 g (8.75 oz) of pork or veal tenderloin cut into thin slices
1 calf kidney well cleaned and trimmed
400 g (14 oz) of firm fish fillet (grenadier, bonito, mackerel, hake for example) also cut into thin slices.
300 g (10.5 oz) of raw shrimp or langoustine tails shelled.
300 g (10.5 oz) of Chinese noodles or soy vermicelli.
1 very fresh egg per person.

Step-by-step directions

1 First of all, blanch your noodles in salted water, bring to a boil, cool them and drain them by adding a little olive oil so they don't stick. place them in a bowl on the table.

2 On the heating device, put your pot filled 3/4 with broth and bring to a boil (fresh broth will be added as its level decreases).

3 Then arrange all the ingredients you have prepared harmoniously around the table.

4 Each guest will have a bowl in front of him, a long fondue fork, a porcelain spoon and a pair of chopsticks.

5 The game, as you have understood, is as follows:
You take a piece of what you want, dip it in the boiling liquid then season it with your favorite spices by serving yourself a little broth from time to time and taking some salad.

6 When you have eaten your fill, the hostess will cook the noodles in the broth for three minutes.

Chef's tip

Chinese fondue is first and foremost a shared meal, where everyone cooks what they want in the hot broth and chats for an hour. Historically from China of course, it arrived in the West in the 1960s, first in Switzerland with cheese, then as a meat version with boiling broth. Here it's the Asian variant, where you cook sirloin, veal liver, chicken and shrimp in just three minutes in a consommé that must stay at a gentle simmer. It's a family dish, perfect when it's cold outside and you have people at the table, especially November to February. The meats must be very fresh, sliced paper-thin the day before or that morning. Veal liver pale in colour, shrimp impeccable, firm fish that won't crumble during cooking. Plan your shopping with a good butcher. For wine pairings, it's straightforward: chilled Chinese beer as suggested, or a light dry white like Sancerre or Chablis. Avoid reds, they take up too much space against the subtlety of the broth. For seasonings, arrange everything around the table: various mustards, chilli sauce, nuoc-mâm, rice vinegar, Guérande sea salt. Everyone seasons their bowl as they like, that's the whole point. The rest of the meal builds around it: fresh salad of watercress, spinach and coriander roughly chopped, Chinese noodles blanched just before. At the end, when everyone has finished eating, the hostess cooks the noodles for three minutes in the broth, then everyone breaks their soft-boiled egg to warm it inside. It's simple, warm, unpretentious.

Frequently asked questions

Can beef broth be replaced with chicken or vegetable broth?

Yes, absolutely. Chicken broth gives a lighter result, vegetable broth works if you have vegetarians at the table. Just avoid heavily flavoured or spiced broth that would overpower the delicate meats. Good homemade broth or basic store-bought is fine.

How do you prevent meat from tearing when dipped in hot broth?

It's key: meat must be ultra-thin, almost translucent. Slice it along the grain with a sharp knife, or ask your butcher. Count 2 to 3 seconds maximum dipping time. Beyond that it toughens. A light fondue fork, a dipping spoon, that's all you need.

Do all ingredients need to be prepped the day before or can you do it in the morning?

Morning is better, maximum 6 hours before. Thinly sliced meats and fish oxidize quickly in air. Keep them cold under plastic wrap. Noodles can be blanched the day before and stored at room temperature with a little oil. Heat broth only at the last moment.