Vietnamese cuisine - Phở Sốt Vang

in vietnamese •  last year  (edited)

The method of making beef noodle soup requires a bit of sophistication, a little hands but the finished product "very hot". On cold winter days like this, if you enjoy a bowl of beef noodle soup hot sauce, fat, nose a nose after waking up every morning what is equal. It is not difficult to make beef noodle soup with your own hands. Prepare this dish for family members to have breakfast, which will make them very enjoy.
800 g bones

300g beef tendon.

500 g of rice noodle

100ml red wine.

4 dried onions, 1 ginger, 2 garlic.

5 petals, 3 cardamom fruits, 1 cinnamon, 7 dried wormwood.

Onions, coriander.

Seasoning: Salt, seasoning, cornstarch, five flavors, turmeric powder.


Wash the cows with water. Then add about 2 hours.

Ginger washed thin slices, peeled garlic minced.

The cows are washed, sliced ​​into small pieces. Sautéed beef with 1/2 sliced ​​ginger and garlic, spices, turmeric and 50ml of wine. Leave for about 30 minutes.

Scallion, cilantro clean small cleft.

Heat the cooking oil in the saucepan, drain the beef into the sauté. Then pour water over the veins.

1/3 of the ginger in the remaining shell cooked with dried onion, cinnamon, anise, cardamom. Ninh for about 1 hour.

When the beef has been cooked, you mix the corn flour with water to dissolve and then pour into the pot, just pour and stir the hands. Finally, let the remaining 50ml of wine into the wine pot, boil.

Phở nở by boiling water, onions, coriander up. Next you have a scoop of baskets all over, then the chan to use it and enjoy it.

Good luck!

Authors get paid when people like you upvote their post.
If you enjoyed what you read here, create your account today and start earning FREE STEEM!
Sort Order:  

sáng nay mình mới ăn phở sốt vang xong