Richard’s adoration for this complex dish and a loss of Taiwanese eating places in New York City stimulated him to best this beef noodle soup recipe, which calls for constructing flavors with ingredients like ginger, goji berries, ginseng, cinnamon, licorice, a lot of soybean pastes, fuji apples, rock sugar, and extra. This fragrant soup also features braised beef shank and crunchy pickled mustard veggies.
Ingredients
1-liter beef broth
1-star anise
3 tablespoons nuoc mam
4 tablespoons soy sauce
white pepper
1 tablespoon brown sugar
1 package rice vermicelli
400 grams beef fillet (cut into strips)
3/4 cup bean sprouts (fresh)
1/2 bunch coriander
Directions
Boil beef broth with star anise for 5 minutes.
Add fish sauce, soy sauce, pepper, and sugar.
Add the noodles and beef and cook for another 3-4 minutes.
Remove from heat and remove the star anise.
Just before serving, add bean sprouts and chopped coriander.
Ingredients
1-liter beef broth
1-star anise
3 tablespoons nuoc mam
4 tablespoons soy sauce
white pepper
1 tablespoon brown sugar
1 package rice vermicelli
400 grams beef fillet (cut into strips)
3/4 cup bean sprouts (fresh)
1/2 bunch coriander
Directions
Boil beef broth with star anise for 5 minutes.
Add fish sauce, soy sauce, pepper, and sugar.
Add the noodles and beef and cook for another 3-4 minutes.
Remove from heat and remove the star anise.
Just before serving, add bean sprouts and chopped coriander.
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