Summary

Ingredients

• 4 small cucumber (s) (vegetable cucumbers)
• 1 root / n coriander, cleaned
• 4 cloves garlic, peeled
• 100 g pork, minced
• 100 g shrimp, rouhly chopped
• 100 g chicken, chopped
• 1 teaspoon fish sauce (alternatively light soy sauce)
• 1 liter broth, made from pork and chicken bones
• Coriander greens as a garnish
• Pepper, whiter
• 1 teaspoon egg (s), including the protein for binding
• 2 mushrooms (shitake), sliced

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Instructions

1. Divide the cucumber into three sections, scoop out the seeds and the soft stuff. Then peel it.
2. Puree the coriander root and garlic with soy sauce, egg white and white pepper, mix with the meat of the chicken, pork and the chopped shrimp. Stuff the mixture into the cucumber sections. Cook the cucumbers and the sliced shitake mushrooms in the broth for about 20 minutes. Pour the cucumber and stock into plates, garnish with coriander leaves.