Cook with the Intempora collection


  • 2 carrots
  • 1 leek
  • 1 onion
  • 5 cm ginger
  • 2 garlic cloves
  • 2 lemongrass stalks
  • 3 star anise
  • 2 teaspoons of ground coriander seeds
  • 10 peppercorns
  • 1 bay leaf
  • Sea salt

Number of persons:4
Préparation : 25 min.
Cuisson : 40 min.
Temps total : 65 min.

For the garnish

  • 2 pak choi
  • 1 fennel
  • 1 stick of celery
  • 200 g of rice noodles
  • 300 g of fish fillet (salmon, sea bream, cod, etc.)
  • 1 large handful of fresh herbs (basil, coriander, mint, etc.)
  • 2 spring onions
  • 1 red pepper (optional)
  • 1 lime
  • A dash of soy sauce

N°219 Santoku Intempora
Can be personalised
N°219 Santoku Intempora

Adaptable and resistant, the Santoku knife is usually used to chop and to slice. It is perfect to prepare fishes and shellfishes.

N°225 Paring Knife Intempora
Can be personalised
N°225 Paring Knife Intempora

A paring knife is a key part of any kitchen.


1Preparing the vegetables and the spices

Peel the carrots and wash the leek, then slice them up. Peel the onion and chop it into fine pieces. Peel the ginger and cut it up into small cubes. Peel the garlic cloves, then crush them with the side of the knife. Cut the lemongrass stalks into 2 cm lengths. In a hot casserole dish, roast the spices (star anise, coriander and pepper), stirring constantly, until the flavours develop. Pour in 1.5 l of water and add the sliced carrot and leek, ginger, garlic, lemongrass and bay leaf. Season with salt. Bring to the boil, cover and leave to simmer for 30 minutes.

2Preparing the garnish

While it simmers, prepare the garnish. Rinse the pak choi and cut them into two. Wash the fennel, trim its stalks and finely slice them up. Wash the celery stick and slice it up. Cook the rice noodles following the instructions on the packet. Use the Slim Line Knife to chop the fish fillets into slivers. Rinse, strip and finely chop the fresh herbs. Cut the spring onion and pepper into slim round pieces. Cut the lime into quarters.

3Preparing the broth

Sieve the broth and bring it back to the boil. Add the pak choi, fennel and celery and cook for about 8 minutes: the vegetables should stay a little crunchy. Try the dish and add soy sauce to taste.

4Serving the Asian broth

Put the cooked noodles, vegetables from the broth and fish slivers into 4 bowls. Pour the hot broth over the top and serve. Everyone can then garnish their soup as they like with fresh herbs, spring onions, pepper or lime juice.