Canh Rong Biển Thịt Bò (Classic Seaweed Beef Soup)
Món truyền thống · Vietnamese
A nourishing and deeply flavorful Vietnamese soup featuring tender slices of beef and rehydrated seaweed in a savory broth. This classic version emphasizes the natural taste of the ingredients.
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
- Dried seaweed (e.g., wakame or other edible seaweed)20g
- Beef sirloin or flank steak200g
- Garlic2 cloves
- Fish sauce2 tablespoons
- Scallions2 stalks
- Ginger1 small piece
- Water1.5 liters
- Saltto taste
- Black pepperto taste
Các bước
- 1
Rinse the dried seaweed thoroughly under cold water and soak in a bowl of water for about 15-20 minutes until rehydrated. Squeeze out excess water and cut into bite-sized pieces.
- 2
Thinly slice the beef against the grain. Mince the garlic and ginger.
- 3
In a pot, heat a small amount of oil (optional, or use a non-stick pot) and sauté the minced garlic and ginger until fragrant.
- 4
Add the sliced beef to the pot and stir-fry briefly until it just starts to change color. Do not overcook.
- 5
Pour in the water and bring to a boil. Skim off any foam or impurities that rise to the surface.
- 6
Add the rehydrated seaweed to the pot. Season with fish sauce, salt, and black pepper to taste.
- 7
Simmer for about 10-15 minutes, allowing the flavors to meld. The beef should be tender and the seaweed cooked through.
- 8
Chop the scallions. Ladle the soup into bowls and garnish with chopped scallions and a pinch of black pepper before serving.
