Canh Rong Biển Thịt Bò Nấm Hương (Seaweed Beef Soup with Shiitake)
85% chuẩn vị · Vietnamese
A flavorful variation of the classic soup, enhanced with the earthy, umami depth of shiitake mushrooms. This version offers a richer broth and a more complex flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Dried seaweed (e.g., wakame)20g
- Beef sirloin or flank steak200g
- Dried shiitake mushrooms4-5 mushrooms
- Garlic2 cloves
- Fish sauce2 tablespoons
- Scallions2 stalks
- Cilantrosmall bunch
- Water1.5 liters
- Saltto taste
- Black pepperto taste
Các bước
- 1
Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice the caps.
- 2
Rinse and soak dried seaweed as in the classic recipe. Squeeze dry and cut.
- 3
Thinly slice the beef against the grain. Mince garlic.
- 4
In a pot, sauté minced garlic until fragrant. Add the sliced beef and stir-fry briefly until it just starts to change color.
- 5
Add water and bring to a boil. Skim off any foam.
- 6
Add the rehydrated shiitake mushrooms and seaweed to the pot. Season with fish sauce, salt, and pepper.
- 7
Simmer for 15-20 minutes, allowing the mushrooms to release their flavor into the broth.
- 8
Chop the scallions and cilantro. Serve the soup hot, garnished with scallions, cilantro, and black pepper.
