Hủ Tiếu Bò Kho Nam Vang (Phnom Penh Style Beef Stew Noodles)
85% chuẩn vị · Vietnamese/Cambodian
A variation of Hủ Tiếu Bò Kho influenced by Cambodian flavors, often including a wider array of spices and sometimes pork offal for added depth.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef chuck800g
- Beef tendon200g
- Carrots2 large
- Yellow onion1 large
- Garlic6 cloves
- Lemongrass4 stalks
- Star anise6 pods
- Cinnamon stick1
- Cloves4
- Fennel seeds1 tsp
- Annatto oil2 tbsp
- Fish sauce4 tbsp
- Rock sugar1.5 tbsp
- Beef broth1.2 liters
- Rice noodles400g
- Saltto taste
- Black pepperto taste
- Wateras needed
- Bean sproutsfor serving
- Fresh herbs (mint, basil)for garnish
- Limefor garnish
- Chilifor garnish
Các bước
- 1
Cut beef and tendon into large pieces. Marinate with salt, pepper, and 2 tbsp fish sauce.
- 2
Prepare aromatics: bruise lemongrass, toast star anise, cinnamon, cloves, and fennel seeds. Mince garlic and chop onion.
- 3
Heat annatto oil in a large pot. Sauté onion and garlic until fragrant.
- 4
Add beef and tendon, searing until browned.
- 5
Add toasted spices, remaining fish sauce, rock sugar, and beef broth. Add water to cover. Bring to a boil, then reduce heat and simmer for 3 hours, or until beef and tendon are very tender.
- 6
Add peeled and chopped carrots during the last hour of cooking.
- 7
Season the stew with salt and pepper to taste.
- 8
Cook rice noodles according to package directions.
- 9
Serve the stew with beef, tendon, and carrots over rice noodles in a bowl. Garnish with fresh herbs, chili, lime, and a side of bean sprouts.
