Vietnamese beef powder(yue nan niu rou fen )

Vietnamese beef powder

Introduction:

Production steps:

Step 1: beef bone (or beef neck bone, beef ribs are OK), it is best to add old chicken, blanch in boiling water, add an onion, and then boil in pressure cooker or slow stew until crisp, skim the oil and filter the residue. Add star anise, salt, lemon leaves, fish sauce, sugar, basil and lemon juice to the clear soup and cook for a few minutes.

Step 2: Vietnamese rice noodles or fresh rice noodles (Figure 2)

Step 3: cook with boiling water and immediately cool with cold water (Fig. 3)

Step 4: prepare ingredients: sliced beef (sliced snow beef or mutton with hot pot), bean sprouts, beef balls, beef shutters. Then prepare some leaves of the nine layer tower, lemon, chili sauce, etc. for seasoning at any time (Fig. 4).

Step 5: put the cold rice flour into a bowl, turn it in the microwave for 1 minute, and take it out. The ingredients are scalded in the boiled beef broth, quickly picked up and put on the noodles, and then immediately poured with the scalding beef bone soup. That's it. In restaurants, raw beef slices are put directly in a bowl and cooked in hot soup. To be on the safe side, I suggest you put the sliced beef in a hot pot, but it's not delicious if it's overcooked. It's better to scald a few slices and quickly pick them up to keep the meat fresh and tender.

Step 6: put the cold rice flour into a bowl, turn it in the microwave for 1 minute, and take it out. The ingredients are scalded in the boiled beef broth, quickly picked up and put on the noodles, and then immediately poured with the scalding beef bone soup. That's it.

Materials required:

Ox bone: 2 lbs

Vietnamese rice noodles: 300g

Sliced beef: 300g

Beef balls: 100g

Beef louver: 200g

Bean sprouts: 100g

Leaves of the nine storey Pagoda: 10g

Green lemon: 1

Star anise: 3, 4

Salt: 1 / 2 teaspoon

Fish sauce: 2 tbsp

Sugar: 1 tbsp

Note: in the restaurant, raw beef slices are put directly in the bowl and cooked with hot soup. To be on the safe side, I suggest you put the sliced beef in a hot pot, but it's not delicious if it's overcooked. It's better to scald a few slices and quickly pick them up to keep the meat fresh and tender.

Production difficulty: ordinary

Process: water

Production time: one hour

Taste: other

Chinese PinYin : Yue Nan Niu Rou Fen