Ingredients for Beef Noodle Soup (For 6 people)
- Fresh vermicelli 1 kg
- Pork sausage 1 kg (Choose whether to buy pork belly or lean ham depending on your preference)
- Beef 300 gr
- Pre-boiled beef blood 200 gr
- Fish sauce 1/2 tbsp
- Sausage served with 300 gr
- Vegetables served with 1 little (banana flower/ herbs/ bean sprouts/ lettuce/ cilantro)
- Lemongrass 3 plants
- Onion 2 pieces
- Purple onion 3 pieces
- Green onion 2 branches
- Ginger 1 piece
- 5 fresh chili peppers
- Rock sugar 1 tbsp
- Common seasoning 1 little (salt/sugar/monosodium glutamate/ seasoning)
1. Preliminary Processing of Pork Shank and Beef
First, buy pork shank and corned beef and wash it with salt water.
To keep the beef and pork leg from having a bad smell, soak the meat separately in dilute salt water for 10 minutes. Next, you wash it through 2-3 times with clean water and let it dry.
Put in a pot of 1 liter of water and then put it on the stove, when the water boils, add the beef and pork leg and let it cook for about 3 minutes (from the time the water boils) to remove the dirt in the meat, then wash it again. with cold water.
2. Prepare Other Ingredients
Peel off the skin of 2 onions, then wash them. You take 1 tonic in half, cut the remaining onion thinly, then soak it in ice water to make the onion crispy.
Next, take 3 purple onions, peel them, wash them and smash them.
Lemongrass washed, then smashed.
Take 1 small ginger root, wash it and cut it into slices.
With the accompanying raw vegetables (banana flower, herbs, bean sprouts, lettuce, cilantro,…), you pick them up and mix them together, then soak in salt water for about 15 minutes, then wash them clean. .
Put 1/2 tablespoon of fish sauce in a cup, mix in a little water to settle the clear water to float on the cup.
Finally, cut the beef blood into bite-sized pieces.
3. Cooking Broth
Use a large pot and then put the pork leg, beef in the pot. Next, add the crushed lemongrass and red onion, 1 onion cut in half, 2 branches of scallions, and the sliced ginger part prepared above.
Then, put in a pot of 4 liters of water, cover the pot and bring to a boil. When the water in the pot starts to boil, turn down the heat to let the broth come to a simmer.
After the broth has boiled for about 5 minutes, you add 3 tablespoons of salt, 3 tablespoons of seasoning powder, 1 tablespoon of rock sugar and 1 tablespoon of MSG into the pot and cook for another 5 minutes so that the broth is fully absorbed.
4. Tasting Spices
After stewing for 30 minutes, take out the beef and then soak it in cold water to make it crispy. Continue to stew for another 10 minutes, then take out the pork leg and also soak it in cold water for about 10 minutes and then take it out to dry.
When the beef is drained, cut the meat into thin slices.
After taking out all the meat, put the fish sauce that has settled in, seasoning for the last time to taste. Finally add the beef blood and cook for about 5 more minutes.
Pour the vermicelli through the boiling water, then put the vermicelli in a bowl.
Put beef, pork leg, spring rolls, green onion, onion and a little ground pepper on top. Next, put the broth in a bowl. So you’ve got a delicious and attractive bowl of beef and pork vermicelli noodles.
6. Finished Product
Noodle soup with pork and pork with clear broth, with the natural sweetness of the bones and the strong aroma of the typical Hue fish sauce is hard to resist.
The pork shank and the beef are soft, and the seasoning is evenly absorbed. In particular, the skin still retains its crispiness because it is soaked in cold water immediately after taking it out.
When the broth is still hot, you add raw vegetables and mix well to help make the vermicelli more round.