Tiếng Việt
1. Beef Porridge
Ingredients
200g glutinous rice
500g beef
1kg beef bone
1kg pork bone
Purple onion
Spring onion
Perilla
Ginger
Cooking oil
Necessary spices such as fish sauce, sugar, salt, monosodium glutamate, ground pepper …
Steps
Prepare the ingredients:
– Clean pork ribs and beef ribs, drain, and cut into short pieces.
– Blanch the bones in boiling water for 1 minute to remove all dirt, then put the bones in the stew with 4 liters of water on low heat. You can add a little salt to the bone broth to make the broth more flavorful.
– Regularly skim to make the pot of stew more clear.
– Clean beef and cut it into bite-sized pieces.
– Marinate beef with monosodium glutamate, salt, fish sauce, ground pepper, chopped red onion to taste. Mix well and let it sit for 15 minutes for the beef to absorb the spices.
– Wash and finely chop ginger, scallions, and perilla to taste.
– Peel and thinly slice the purple shape and then fry the pan until golden.
Cook the beef porridge:
– Wash the rice and then pour it into the pot of bone broth and cook until the rice grains soften into porridge.
– When the pot of porridge has softened, add ginger and season with salt, pepper, and fish sauce.
– You put the beef into the porridge pot and cook until the porridge is cooked, then scoop it out into a bowl. You add green onions and perilla and enjoy.
2. Vietnamese Beef Stew
Ingredients
800g beef
2 carrots
4 potatoes
Cinnamon
3 fragrant grilled anise
Garlic
Ginger
Ketchup
Chili sauce
Flour
Tapioca
Less butter
Red wine
Dried onion, garlic, celery, coriander
Pepper, monosodium glutamate, fish sauce…
Steps
– Clean and cut the beef into chunky pieces. Then, you blanch the beef over boiling water.
– Marinate beef with cinnamon powder, fish sauce, garlic, chopped ginger, pepper, wine, ketchup, chili sauce, and star anise. Marinate the meat for about 35-40 minutes.
– Clean, peel, and chop carrots and potatoes.
– Peel and then smash the onion and garlic and put it in a frying pan with a little butter.
– Put the beef into the frying pan to hunt and then season to taste.
– Put the meat in the pressure cooker and then pour water across the meat to stew. You turn on high heat to bring the water to a boil and then remove the foam. After the water is clear, tighten the pot valve and continue to stew for about 15-20 minutes, depending on whether you want to eat soft or hard beef.
– You add potatoes and carrots to the stew for another 5 minutes. Be careful not to overcook the potatoes, they will break easily.
– Mix tapioca flour with a little water and then pour it into the casserole pot to make the water thicker.
– Add wine and cook for 5 minutes, then season again.
– Ladle beef with wine sauce into a bowl and add pepper, celery and coriander to enjoy.
3. Korean Kimchi Stew
Ingredients
180g pork belly
Rice wine
Ground black pepper
250g kimchi
30g onion
5g green onion
50g shiitake mushrooms
150g tofu
Korean chili powder
Soy
Korean chili sauce
Minced garlic
Steps
– Clean and cut the bacon into bite-sized pieces.
– If you buy uncut kimchi, cut the kimchi into small pieces.
– Peel the onion, wash it, and slice it thinly.
– Clean and finely chop the scallions.
– Cut off the stem of the shiitake mushroom, wash, and slice thinly.
– Wash tofu and cut into bite-sized pieces.
– Marinate pork belly with rice wine and ground black pepper for about 15 minutes.
– Put the pan on the stove to stir-fry kimchi until soft.
– Sauce recipe: 1 tablespoon Korean chili powder, 1 tablespoon soy sauce, 1 teaspoon Korean hot pepper paste (Gochujang), 3g ground black pepper, and a little minced garlic.
– Mix the sauce into the pot with pork belly, kimchi, onion, mushroom, and tofu. Then, you add water to start cooking the soup.
– Start boiling with high heat and then reduce the temperature when the soup has boiled. Then, cook until the meat is cooked through.
– When the soup is cooked, you add green onions and enjoy.