|
|
|
|
|
Chao Thit Bo Recipe
|
A yummy Chao Thit Bo recipe for any occasion.
|
|
|
Chao Thit Bo Recipe Ingredients:
Beef and Marinade:
8 ounces ground lean beef (eye or bottom round)
1 small onion, minced
1 tablespoon nuoc mam (Vietnamese fish sauce)
freshly ground black pepper
Soup:
2 tablespoons roasted peanuts, ground
1/2 ounce cellophane (bean thread) noodles
2 tablespoons vegetable oil
1 teaspoon grated fresh gingerroot
1/3 cup raw long-grain rice
3 tablespoons nuoc mam (Vietnamese fish sauce)
1 tablespoon sugar
1 1/2 teaspoons salt
2 large garlic cloves, minced
1 tablespoon fresh minced lemon grass
1 tablespoon shredded coriander
2 scallions, thinly sliced freshly ground black pepper
|
|
|
Chao Thit Bo Recipe Directions:
Prepare the beef and marinade: In a soup tureen, combine the beef, onion, fish sauce and black pepper to taste. Mix well, cover and refrigerate.
Prepare the soup: Prepare the roasted peanuts. Set aside. Soak the celophane noodles in warm water for 20 minutes. Drain and cut into 2-inch lengths. Set aside.
In a 4-quart saucepan, heat 1 tablespoon of the oil. Add the ginger and rice and stir until the rice puffs up and becomes milky white, about 1 minute. Add 7 cups of water and bring to a boil. Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the rice is very tender. Stir in the fish sauce, sugar and salt.
Heat the remaining 1 tablespoon oil in a small skillet. Add the garlic and lemon grass and saute over low heat until fragrant and golden, about 1 minute. Stir the mixture into the soup; add the celophane noodles.
Bring the soup to a boil. Pour the hot soup over the meat mixture in the soup tureen. Use chopsticks or a fork to break the lump of meat into small pieces. The boiling broth will cook the beef instantly.
Sprinkle on the ground peanuts, coriander, scallions and black pepper before serving.
|
|
|
|
|
Others Who Looked At The Chao Thit Bo Recipe Also Looked At:
|
|
|
|
|