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Stir-fried vermicelli with celery – a traditional delicacy in Co Loa region

The noodles are chewy, the green celery is ripe until crispy, fragrant, and the taste is light. This is a dish served to guests of Co Loa people (Dong Anh, Hanoi).

  1. Vegetables need to pick up the roots, remove the leaves, soak in rice water or dilute salt water, wash and dry, gently squeeze out the essential oil (to make the vegetables more fragrant when stir-fried), twist into 4-5cm segments.

  2. Thinly sliced ​​beef tenderloin, marinated with a little minced garlic, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon seasoning, 1/2 teaspoon tapioca, 1/2 tablespoon oil Eat, mix well and marinate for at least 15-20 minutes.

  3. Put the vermicelli in the basket, rinse with cold water quickly to loosen the fibers, drain.

  4. Stir-fry minced garlic with pork fat until fragrant, add beef and stir-fry over high heat. When the meat is cooked, take it out and set aside.

  5. Continue to saute garlic and pork fat, add celery and stir-fry on high heat, quickly seasoning and stirring. Only need to stir-fry until rare, the stem is still green, then scoop it out and keep it separate. Stir-fry to ensure crispy on the outside and soft on the inside. If fried for a long time, it will be tough and lose flavor.

  6. Continue to put the vermicelli in the pan, season with delicious fish sauce, soy sauce, seasoning seeds to taste, stir to infuse the spices and stir-fry the vermicelli on medium low heat.

  7. When you see that the steamed vermicelli has a crackling sound, then quickly add the stir-fried beef and celery, mix well, turn off the stove, scoop out to enjoy hot.

  8. Finished product: The vermicelli is soft but still tough without being crushed, the green celery stalks are cooked until crispy and fragrant, the taste is light.

Attention:

  1. The original dish is only fried vermicelli with celery. According to your taste, you can flexibly add beef, pork or fat as you like.

  2. Using Mai Trang vermicelli (handmade, long fiber) is the best. Some people here have another way of doing it, which is vermicelli marinated with a little fish sauce, seasoning seeds, pork fat to loosen and absorb the flavor and then stir-fry.

  3. Using lard creates aroma, fat and makes the dish more delicious.

  4. Vegetables need to be sautéed on high heat and the experience of “need to be re-roasted” is satisfactory, both helping the dish keep its characteristic aroma and crispy sweet.

  5. Beef should not be salted when stir-frying, the water is tough. When marinating a little more tapioca starch will help retain water, the dish is soft and cooked faster.

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