Bee Hoon (Mee Foon) Soup

Peel the carrot, cut into thin slices slightly at an angle.

In two separate boiling water bowls, rehydrate Shiitake mushrooms as well as black mushrooms.

Wash the "pak choïs" / "boy choys" or Chinese cabbage leaves, taking care to remove the soil if there is any. Cut them into strips in the direction of the width.

In a frying pan, make scrambled eggs with beaten the eggs, set aside. Saute the chicken in a drizzle of vegetable oil. Once it is golden brown, remove it and reserve. Do the same thing for the shrimps.

Take a ladle of broth, deglaze the pan and add to the rest of your broth.

Soak the bee hoon in hot water in a saucepan and cover.

Once the Shiitake mushrooms are rehydrated, cut into strips. If the black mushrooms are too big, you can cut them in half.

In the initial broth, add the chicken, shrimp, carrot slices, pieces of greens as well as the Shiitake and black mushrooms. Add the Mam Nuoc and the soy sauce. Cover and simmer for at least 15 minutes over medium heat. Then add the scrambled eggs and the bee hoon.

Sprinkle the Bee Hoon Soup with chopped spring onions. The carrot pieces should normally be cooked but firm. Rectify the seasoning according to taste.

Serve hot. This dish can be served with a Sriracha pepper sauce or with garlic and ginger.