- 4 carrots
- 4 onions, cut into thin strips
- 1 pack Japanese-style vermicelli
- 2 cubes chicken broth concentrate
- 1 cup [250 mL] white wine
- 1 pound [454 g] beef, cut into thin strips
- 1/2 pound [227 g] shrimps, shelled and deveined
- Hot boiling water
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- Peel carrots; cut onions and carrots into thin strips.
- Boil vermicelli into salted boiling water for approximately 3 minutes; drain.
- Melt chicken broth concentrate cubes into hot boiling water, as indicated.
- Pour chicken broth and white wine into a metal fondue pot; mix in drained vermicelli.
- Transfer fondue pot over burner onto the table.
- Serve, along with vegetables strips, beef strips and shrimps, for each guest to cook it's own food at the table.
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