What exactly is mongolian fondue?
What we know as Chinese fondue was actually initially Mongolian fondue; in fact, Mongolians introduced the Far East to this culinary dish as far back as the 14th century when the meat of predilection was mutton. Although the recipe has changed a bit since, the principle remains the same: cooking meat and vegetables in a seasoned broth. Our recipe features coriander, goji berries, cardamom, ginger and lemon grass. You can opt for strips of lamb, beef or pork filet, or even homemade meatballs or store-bought dumplings… and of course, lots of veggies!
Two for one
Our broth recipe makes two fondues. In one half, we’ve added chili peppers and sambal oelek sauce; in the other, coconut milk. Two flavours that are sure to please everyone. You can find double fondue pots in Montréal Chinatown, or simply use two single pots.
Preparation: 30 minutes
Cooking: 30 minutes
Cost per serving: about $8.00
6 to 8 servings
1.5 L (6 cups) water
14 g (1/2 oz) dried shitake mushrooms
6 green onions, cut into chunks
12 slices of ginger
4 cloves garlic, crushed
1 lemon grass stalk, crushed
6 cardamom pods, crushed
15 mL (1 tbsp) ground pepper
15 mL (1 tbsp) coriander seeds
45 mL (3 tbsp) goji berrie (optional)
250 mL (1 cup) thick coconut milk
2 chili peppers, thinly sliced
30 mL (2 tbsp) hot sauce, such as sambal oelek
Salt to taste
225 g (1/2 lb) variety of mushrooms (shiitake, button, oyster)
Vegetables (bok choy, corn, spinach, napa cabbage)
Noodles (udon, vermicelli)
225 g (1/2 lb) each: lamb filet, beef filet or round steak, pork filet, all thinly sliced
225 g (1/2 lb) each: tiger prawns, scallops and mussels
1 bunch Thai basil (optional)
1. Bring all ingredients for the broth to a boil with the exception of the coconut milk, chili peppers and hot sauce. Let simmer over low heat for 20 minutes. 2. Divide broth in two. In one half, add coconut milk and in the other, add chili peppers and hot sauce. 3. Serve with dips and sauces.
What to drink with this Mongolian fondue?
With the combination of spices used in the broth, as well as the mushrooms, meat and vegetables you cook in it, this fondue would pair beautifully with a Syrah. Sicilian red Cusumano exudes notes of spices and plum, as well as a subtle violet aroma. Another option would be Château Pesquié, a Grenache/Syrah blend that features notes of licorice, pepper and ripe red fruit. Feel like sipping on a white? Try Moillard Tradition, a Chardonnay that hails from Burgundy and pairs perfectly with the rich texture of coconut milk. Tip: It’s also the perfect accompaniment to seafood.
Château Pesquié Ventoux Édition 1912m
$15.80Red wine750 mlFrance, Vallée du RhôneSAQ code : 00743922
- Grape variety(ies):
Note: For vintage products, the vintage in stock may differ from the one displayed.
Reduced prices do not apply to SAQ Dépôt stores unless expressly stated to the contrary.
Three sauces for Mongolian fondue
Soy and lime
60 mL (1/4 cup) reduced sodium soy sauce
30 mL (2 tbsp) maple syrup
Juice and zest of 2 limes
30 mL (2 tbsp) toasted sesame seeds
1 diced green onion
Mix first three ingredients together, then garnish with sesame seeds and green onions.
Spicy sauce with peanuts
250 mL (1 cup) rice vinegar
125 mL (1/2 cup) sugar
1 pinch of salt
2 red chilli peppers (Bird’s Eye Chilli Peppers), finely diced
30 mL (2 tbsp) roasted, crushed peanuts
In a pot, bring vinegar, sugar and salt to a boil, and let reduce until it reaches half of its original volume, roughly 5 minutes. Pour mixture over chilli peppers, and garnish with peanuts.
Mustard and sesame sauce
45 mL (3 tbsp) Dijon mustard
15 mL (1 tbsp) grilled sesame oil
15 mL (1 tbsp) honey
15 mL (1 tbsp) soy soya
15 mL (1 tbsp) rice vinegar
5 mL (1 tsp) finely diced ginger
30 mL (2 tbsp) finely diced green onion
15 mL (1 tbsp) roasted, crushed peanuts
In a bowl, combine all ingredients, except for the green onions and peanuts. Once all other ingredients are mixed, garnish with green onions and peanuts.
Photos: Maude Chauvin