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Fondue at the cottage

Simple and delicious comfort food is perfect for a weekend getaway at the cottage. Our Mongolian fondue recipe is guaranteed to start the evening off right, and is sure to please. Oh! And make sure to check out our pairing suggestions!

Photos: Maude Chauvin

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.

Mongolian fondue

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.


Keep your leftover broth to make delicious Asian-style mussels, hearty soups, or any other dish that tickles your fancy!

What to drink with this Mongolian fondue?

Enhance the delicious flavours of this fondue—with its various spices and the mushrooms, meats, and vegetables we cook in it—with a fruity and spiced Languedoc wine with a “fruity and medium-bodied” taste tag, or a distinguished “aromatic and supple” Bordeaux. A fresh, enveloping “aromatic and mellow” Chardonnay also pairs perfectly with the creamy texture of the coconut milk. It’s also the perfect accompaniment to seafood.

  1. Taste tag : Aromatic and mellow
    Moillard Bourgogne Le Duché White wine | 750 ml France , Bourgogne
    AvailableOnline AvailableIn store
  2. Taste tag : Aromatic and robust
    Château Pesquié Ventoux Édition 1912m Red wine | 750 ml France , Vallée du Rhône
    AvailableOnline AvailableIn store
  3. Taste tag : Fruity and medium-bodied
    Cusumano Syrah Sicilia Red wine | 750 ml Italy , Sicily
    AvailableOnline AvailableIn store

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.