How to cook delicious Bac Lieu spicy beef noodle soup with restaurant taste

Material:

– Beef encrusted meat: 1 kg

– Fresh coconut: 1 fruit

– Orange: 1 fruit, squeeze the juice

– Onion: 1 piece

– Fresh vermicelli: 1 kg

– Chili, lemongrass, onion, garlic, ginger

– Spices: Cashew oil, satay, seasoning seeds, cinnamon powder, turmeric powder

– Anise, cinnamon, cardamom, dried tangerine peel

– Served with raw vegetables: Basil, coriander, bean sprouts

Processing:

– Purchased beef is washed with dilute salt water and then cut into bite-sized squares.

– Boil 1 pot of water, drop a few crushed ginger branches in, put the beef in, then take it out and wash it clean.

– Onions, garlic peeled, chopped. Lemongrass smashed, cut into pieces. Peel the onion, cut into pieces. Vegetables picked and washed.

– Anise, cinnamon, cardamom, dried tangerine peel are roasted in a hot pan for a few minutes until fragrant and then put in a small cloth bag tied.

– Marinate the meat with 1 teaspoon of turmeric powder, 1/2 teaspoon of cinnamon powder, 1 tablespoon of satay, 1/2 tablespoon of seasoning, 1/2 tablespoon of sugar, 1/2 part of minced shallot, water Squeeze oranges, mix well, leave for at least 30 minutes to infuse.

– Put the pot on the stove, heat 2 tablespoons of cashew oil, put 2 smashed lemongrass bulbs and the rest of the minced red onion into the pan. Put the beef in the stir-fry.

– Put fresh coconut water with the package of cinnamon, cardamom, tangerine peel, bring to a boil over high heat. Then reduce the heat to low and cook for about 30-40 minutes until the meat is tender. If the water runs out, you can add more boiling water. When the meat is tender, remove the cinnamon and lemongrass package to allow the water to clear, then turn off the heat.

– Put the vermicelli in a bowl, scoop the broth and beef into it and eat it hot with raw vegetables.