Mì Quảng Bò (Classic Beef Noodles)
Món truyền thống · Vietnamese
A classic and authentic Mì Quảng dish featuring tender slices of beef, a rich turmeric-infused broth, and a medley of fresh herbs and crunchy accompaniments. This recipe stays true to the traditional preparation methods and ingredients.
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
- Wide rice noodles (Mì Quảng noodles)500g
- Beef (sirloin or flank)300g
- Shrimp150g
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Shallots2, minced
- Garlic3 cloves, minced
- Chicken or beef broth1 liter
- Fish sauce2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Quail eggs12, hard-boiled and peeled
- Peanuts50g, roasted and crushed
- Crispy rice crackers4
- Fresh herbs (mint, cilantro, basil)1 cup, mixed
- Lime wedges4
- Chili1, sliced (optional)
- Vegetable oil2 tbsp
Các bước
- 1
Marinate the beef slices with 1 tbsp fish sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
- 2
Prepare the broth base: Heat vegetable oil in a pot. Add annatto seeds and cook until the oil turns red. Strain and discard seeds. Add minced shallots and garlic to the infused oil and sauté until fragrant.
- 3
Add turmeric powder and stir for 30 seconds. Pour in the broth, remaining fish sauce, sugar, salt, and pepper. Bring to a simmer.
- 4
Add the marinated beef to the simmering broth and cook until tender, about 10-15 minutes. Add the shrimp and cook for another 2-3 minutes until pink. Add the peeled quail eggs.
- 5
Prepare the noodles: Briefly blanch the Mì Quảng noodles in boiling water until softened. Drain well.
- 6
To serve, place a portion of noodles in a deep bowl. Ladle the hot broth with beef, shrimp, and quail eggs over the noodles. Garnish generously with crushed peanuts, fresh herbs, and a crispy rice cracker. Serve immediately with lime wedges and sliced chili on the side.
