Lẩu Bò Nạm Gầu (Beef Brisket and Cartilage Hot Pot)
Món truyền thống · Vietnamese
A flavorful variation of Lẩu Bò focusing on the rich texture and taste of beef brisket (nạm) and cartilage (gầu). The broth is enhanced by the collagen from the cartilage, creating a slightly thicker and more unctuous soup base. Served with similar fresh accompaniments.
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 brisket with some fat and cartilage600g
- Beef shank or bones300g
- Lemongrass stalks3 stalks
- Ginger1 piece
- Garlic4 cloves
- Shallots2
- Star anise2 pods
- Coriander seeds1 tsp
- Fish sauce4 tbsp
- Rock sugar1 tbsp
- Water spinach (rau muống)1 bunch
- Oyster mushrooms1 cup
- Tofu puffs1 cup
- Rice vermicelli noodles200g
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Boil beef brisket and bones in water for 10 minutes, then drain and rinse to remove impurities.
- 2
Prepare aromatics: Bruise lemongrass, slice ginger, halve garlic and shallots. Toast star anise and coriander seeds briefly.
- 3
In a large pot, combine the blanched beef, bones, lemongrass, ginger, garlic, shallots, toasted spices, and water. Bring to a boil, then simmer for 1.5-2 hours until beef is tender.
- 4
Remove beef and bones. Strain the broth. Cut the brisket and cartilage into bite-sized pieces.
- 5
Return broth to the pot. Season with fish sauce and rock sugar. Add beef pieces back. Adjust salt and pepper.
- 6
Prepare vegetables: Wash water spinach and mushrooms. Halve tofu puffs.
- 7
Cook rice vermicelli noodles.
- 8
Serve the hot pot with the broth, beef, vegetables, tofu puffs, and noodles arranged around the central pot.
