Ramen maniacs…Tampopo and ramen burger stories

[LOVE TIP] Other than phở there is also ramen. Called  “mi” in Vietnamese , generic name for all wheat soup, noddles while “pho” et “hu tieu” come with rice noddles, and that “mien” are made with transparent vermicelli out of mungo beans. Last but not least there are also”banh canh”, with kind of udon noddles. Today amongst all soups, I am into ramen.


Ramen cause real fervour. Tampopo is a delicious road movie for food lovers, about a guy in search of the best ramen in town. Sounds weird? It should not. Have a glance at all the dedicated blogs (!) and you will realize how maniac some are about ramen. Go Ramen!goes even beyond fiction. Watch the real story of a dream come true in this rewarded clip

Ramen burger! This is the last fad by Keizo Shimamoto, authentic ramen maniac of Go Ramen


After a shopping session in Bellevile (Chinese district in Paris) and quite some time ahead I went  to cook some mi from scratch.


– Wheat noddles (if posssible fresh)

– 300 g of pork (here belly)

– Vegetables : Chinese celery, bamboo shots, bean sprouts, chives blossom

– Spices and sauces (you can stock them easily): salt, sugar, 5 spices blend, garlic, shallot or onion, hot sauce (sri racha) and/or fresh hot chili, soy sauce, fish sauce, sesame oil, black vinegar. White miso paste (optional, for more Japanese flavour)

– Fresh herbs : cilantro, green onions

It is a meal in itself, and it has endless customizations. Sprinkle your favorite condiments and herbs while piping hot. And savour the moment to come …

1. Prepare the 5 spices pork (“xa sieu”). Marinades vary from home to home and there are ready-made marinades. But if you prepare this at home you will not regret it. It is much  tastier and will take you no more than 5′ : Puree a garlic clove, mix with a pinch of 5 spices, 1 tea spoon of sesame oil, a pinch of salt, 1 soup spoon of soy sauce, 1 tea spoon of sugar. If you want a more liquid sauce, add a tea spoon of water and a tea spoon of oil. You could also add a tea spoon of hoisin sauce but be careful as its flavours are really powerful. In this case you may want to double quantities of 5 spices. Let marinate for at least 2 hours, then cook in the oven. This meat is also a key ingredient of Vietnamese sandwiches “banh mi”.

2. Wash and cut all vegetables and herbs. Set cilantro and green onions on the side 

3. Prepare the broth with the white part of onions, bamboo shoots, chives and celery that will impart a lot of taste to this vegetal broth. No need for instant cube, nor bones . Once simmered for 15′ add a ts of fish sauce and 2 ss of miso paste.


4. Fried shallots: Slice thinly the shallots and fry them golden. Soak extra fat on tissue. These shallots can be kept for a week in the fridge. They bring delicious aroma and crisp to salads and soups. Again you can find ready-made ones. But if you prepare them at home you can even freeze them…

5. Cook the noodles, keep them AL DENTE.

6. Set the bowls  with a handful of noddles, raw bean sprouts, minced meat, fried shallots. Warm up the broth. Just before it boils, pour it on the noddles. Customize with herbs and sauce (chili, vinegar). Now slurp, no, just kidding!

If you are short of time , this is an improved minute version :instant noodles , egg and/or ham, salad (to be cooked), vinegar (sour, don’t use balsamic) , cilantro and/or chive. 

So are you ready to cook? it is nothing difficult, only calls for some organization. What do you think?


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