![]() (I like my noodles fairly long, but if you like them shorter, by all means cut some more). ![]() As soon as the noodles have softened, grab a scissors and make two cuts into the handfulls of noodles. Do a quick rinse of the vermicelly spools then place them in a wide bowl and cover with hot water from the tap (not boiling water).After about 10 minutes, mix the onions, ginger and garlic into the beef, then cover the pot again and let simmer for another 10 minutes (until the beef is tender). Put the lid on the pot and bring the beef to the boil, then turn the heat down and let simmer.Let brown for a few minutes, then add enough water just to cover the beef. When the oil begins to smoke, add the beef with its marinade. Heat up a large soup pot and add the peanut oil.You can chop up the aromatics while you’re waiting. Marinate the diced beef in 1 cup soy sauce, plus salt and pepper.Stir the remainder of the soy sauce, water, fish sauce and chili paste, put the lid on the wok and allow to cook for 2 minutes. ![]() Add noodles to the pan and gently fold it in.
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