Although she lives in Japan, Xuan Kieu Kado still loves and misses Vietnamese food. She often makes Vietnamese dishes for her family to enjoy. Recently, she made vermicelli noodles in the West and shared the secret for everyone’s reference.
Video: How to make vermicelli noodles of Ms. Xuan Kieu
According to Ms. Xuan Kieu, to have a delicious, fragrant and flavorful bowl of vermicelli noodles, there must be the following secrets:
– The secret is in choosing fish sauce, if you have good fish sauce, you will cook a delicious and attractive broth.
– The sauce is delicious for a long time, but don’t be too long it will lose its aroma and become too oily and salty.
– Should combine two types of fish sauce will be more delicious than 1 type. I use Linh fish sauce to create a fatty taste and choke fish sauce to create a sweet aroma for the broth.
– Seafood topping must be fresh.
– Fried spring rolls with bell peppers, the crispy part is crispy, the chili part must be crunchy and lumpy.
– Pre-boiled seafood is just cooked to not long boiled. Shrimp, squid, octopus will be tough, fish will break.
– Eggplant too, boiled just cooked until not boiled for a long time, softened, it will lose its deliciousness.
– Serve with raw vegetables of all kinds, if in the river area.
How to make vermicelli noodles in the West of Xuan Kieu Kado, please refer to:
Material:
– Spicy fish sauce 250g
– Linh fish sauce 250g
– Pork belly only 400g
– Shrimp, fish, squid, octopus, raw ham.
– Lemongrass 6 plants
– Garlic 4~5 cloves
– Purple onion (onion) 1 bulb
– Cooking oil
– Vegetables to eat with: Eggplant – Bitter vegetables (or sprouts) – Knots – Chives (generally optional)
Making:
Step 2: Preliminary processing
Wash the vegetables, then cut or chop the vegetables to taste.
Step 2: Fish sauce broth
Two kinds of fish paste put in a pot of water and cook for 15-20 minutes until the meat is crushed and only bones remain. Skim off foam if present.
– Filter out the bones, so you get a pot of fish sauce. Add pineapple (pineapple), lemongrass top, and onion to cook until the broth is mixed with spices, aromatic also has the effect of sweetening the broth. Lemongrass helps to make the broth more fragrant. Cook for about 30 minutes and then drain.
Step 3: Stir-fry the meat
Put the pan on the stove to turn cooking oil, onion, garlic and lemongrass, stir until fragrant, then add the thinly sliced pork belly and mix well until the meat is cooked and rare.
Step 4:
Put all the fried meat into the fish sauce pot in step 2, bring to a boil and skim off the foam.
Step 4: Boil the seafood
Put the pot on the stove, add water, salt, ginger, and lemongrass to boil. In turn, add fish, shrimp, squid, and octopus to boil briefly and then take them out.
The boiling water is always put into the pot of broth. Let the eggplant cook. If eating immediately, put the eggplant in the pot, if not eat it immediately, take out the cooked eggplant.
Season to taste according to family taste. Remember not to season with salt because the fish sauce already has a lot of salt in it, then add salt to make it salty, just season with sugar and seasoning powder.
Step 6: Fry stuffed bell peppers
Cut bell peppers in half or 4 as you like. Brush the chili with a layer of tapioca starch and then fill it with raw ham.
Put the pan on the stove, add the cooking oil, turn on the low heat until the oil is hot. When frying, I put the pork belly side down and fry it until golden brown, then turn to fry the chili, don’t fry for too long, it will be soft and not delicious.
Enjoy:
– Everything is ready, arrange the noodles and other ingredients in a bowl, pour in the broth and enjoy.
– Overnight broth will taste better. Note if reheating many times, you should add water and taste again. Because the steam will make the broth more salty.
The Western noodle soup cooked in this way is not only rich, fresh, delicious, has a unique aroma, and all kinds of seafood are extremely attractive, just looking at it makes you crave it.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
