1. SOUTHERN BEEF NOODLES
Prepare:
– Beef.
– Roasted and crushed peanuts.
– Fresh noodles.
– Bean sprouts.
– Dry onion
– Herbs (basil, lettuce, marjoram…).
– 1 small onion, 1 cucumber, 1 carrot.
– 1 minced garlic clove, 2 chili peppers.
– 1 lemon.
Spices: salt, pepper, sugar, fish sauce, seasoning powder, cooking oil.
Making:
Step 1: Preliminary processing
– Thinly sliced beef, marinated with 1 teaspoon minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon seasoning powder, 1 teaspoon fish sauce, 1 teaspoon cooking oil, let absorb for about 10 minutes.
– Onions cut areca zone.
– Wash herbs and cut into small pieces.
– Wash and slice cucumbers; Wash and cut carrots.
Step 2. Stir-fry beef
– Stir-fry the beef over high heat in a large pan. After frying the garlic until it’s golden brown and the meat is 90% cooked, add the onions and bean sprouts, quickly stir-fry then take it out immediately.
– Slice purple onions, fry until golden and fragrant.
Step 3: Mix fish sauce
Mix well the juice of 1 lemon, 2 spoons of sugar, 2 spoons of fish sauce, 2/3 bowl (for rice) of cooled boiled water, 1 spoon of minced chili and 1 spoon of minced garlic.
Enjoy
– When eating, arrange herbs, bean sprouts, cucumbers, carrots, and stir-fried beef in a bowl with fresh vermicelli, sprinkle roasted peanuts and fried onions on top, then drizzle with fish sauce.
How to make delicious pickles to eat with:
Slice the papaya lengthwise to remove all the sap, then rinse under running water. Then peel and scrape out all the seeds in the fruit. Continue soaking in cold water mixed with diluted salt to remove all the bitter sap.
Chop lengthwise and slice thinly, sprinkle with salt again to keep the crispy taste and remove all the bitter sap.
Rinse with boiling water to cool and soak in a boiled solution of fish sauce – seasoning salt – rock sugar – honey – vinegar.
You can choose one of two ways to fry the garlic until fragrant then pour in this solution and boil it or not to fry the garlic but marinate it in cool fish sauce before adding the garlic and marinating until it absorbs all the spices.
2. NOODLES WITH SHRIMP
Ingredient:
– Vermicelli mixture: 4 tablespoons sweet chili sauce; 2 tablespoons water; 2 tablespoons lemon juice; 2 teaspoons fish sauce
– Make mixed vermicelli: 250g vermicelli; 100g small shrimp, peeled and deveined; shredded carrots; 3 sliced cucumbers; Finely chopped cilantro; 1 little mint, chopped finely; ½ bowl of crushed roasted peanuts; salad; 1 lemon
Note, if you cannot buy sweet chili sauce, you can make it yourself according to the following recipe. 5 large red peppers; 5 garlic bulbs; 200g sugar; 250ml rice vinegar; 180ml water; ½ teaspoon salt. Remove the seeds from the chili, then put all the ingredients in a blender and puree. Put the mixture in the pot, heat for 5 minutes, stir well until the sugar dissolves.
Making:
Mix sweet chili sauce, water, lime juice, and fish sauce together. You can adjust the amount of ingredients to suit your taste. Place noodles in a large bowl. Boil a pot of water, put the shrimp in until cooked, then take out.
Put shrimp in a bowl of noodles. Add chopped carrots, cucumbers, coriander, mint and roasted peanuts to the vermicelli bowl.
Add the water mixture from step 1 and mix well. Put the lettuce leaves into 2 bowls, divide the vermicelli noodles into these 2 bowls and serve with lemon.
3. MIXED Vermicelli
Ingredient:
(2-3 servings)
– Korean vermicelli (or other types of vermicelli, can be replaced with fresh or dry vermicelli) 150gr
– Vegetables and fruits of your choice: cucumbers, carrots, bean sprouts, bok choy, fresh mushrooms…
– Wood ear: 5 pieces
– Tofu: 3 covers
– Golden roasted peanuts: half a bowl
– 200g beef
Note: If someone is vegetarian, do not give meat and use vegetarian spices.
– Spices: soy sauce, seasoning powder, sugar, garlic, chili, sesame oil, oyster sauce…
– Aromatic herbs: spring onion, coriander
Making:
Step 1: Prepare ingredients
– Soak vermicelli in water for about 15-20 minutes until soft. Take it out, put it in a pot of boiling water, add a little cooking oil and boil when the vermicelli is soft, take it out into a bowl of cold water. Wait for the vermicelli to cool, take it out of the basket to drain, add 2 teaspoons of sesame oil to keep the vermicelli fibers from sticking together.
– Wash cucumbers, soak in diluted salt water, peel, remove intestines and cut into small pieces.
– Peel and slice carrots and blanch in boiling water. Wash choysum and cut into bite-sized pieces.
– Soak wood ear mushrooms, wash and cut into strips.
– Sliced onions.
– Add a little cooking oil to the pan, fry a little onion, then add carrots, wood ear mushrooms, mustard greens, and spring onions and stir-fry until cooked, add a little seasoning powder to taste.
– Finely chopped herbs. Roasted and shelled peanuts. Fried tofu, cut into small pieces.
– Blanch bean sprouts with boiling water.
Step 2: Marinate the beef
– Marinate the beef in advance with a little minced garlic, cooking oil and oyster sauce to make the beef more tender and fragrant when stir-fried.
– Put a little cooking oil in the pan, heat it, stir-fry the beef until cooked, then put it on a plate.
Step 3: Make sweet and sour mixture
– Mix a bowl of sweet and sour dipping sauce or soy sauce. Put three tablespoons of soy sauce in a bowl, add a teaspoon of sugar, a teaspoon of lemon juice, some fresh chili, cilantro and chopped green onions, mix well and season to taste.
Step 4: Mix vermicelli and enjoy
– When eating vermicelli, mix the ingredients together a little bit, with chopped vermicelli or vermicelli to avoid making the fibers too long when mixed.
– Drizzle a little soy sauce or sweet and sour fish sauce, sprinkle roasted peanuts and coriander on top and enjoy.
– Mixed vermicelli can be eaten instead of rice if you like.
4. THAI STYLE MIXED NOODLES
Ingredients needed:
– Chicken fillet 300 gr (chicken breast)
– Vermicelli 200 g
– Peanuts 20 gr
– 1 carrot
– 1 cucumber
– Lettuce ½ head
– 5 mushrooms
– 2 eggs
– 5 cherry tomatoes – 5 gr basil – 130 ml fish sauce – 60 ml lemon juice – 40 gr peanut butter – 10 ml sesame oil – 30 ml soy sauce – 60 gr white sugar – 1/2 spoon minced garlic coffee
How to make delicious mixed vermicelli:
Step 1: Prepare ingredients:
– Make peanut butter sauce: Put into blender 30ml fish sauce, 20ml lemon juice, 40gr peanut butter, 10ml sesame oil, 30ml soy sauce. Blend all ingredients.
– Mix dipping sauce: 100ml fish sauce, 60gr sugar, 1/2 teaspoon minced garlic, 40ml lemon juice, 20ml filtered water. Stir everything well and add chili if you like it spicy.
– Marinate chicken: Wash chicken, cut into small pieces. Marinate with prepared peanut butter sauce and 30ml of dipping sauce mixture for 15 minutes.
– Vegetable preparation: Lettuce, tomatoes, carrots, cucumbers are washed and drained. Lettuce cut into pieces, cucumber and tomato wedges, shredded carrots. Chopped basil and green onions. Crack the eggs into a bowl, beat them and fry until golden and fragrant. Cut eggs into small strips. Slice shiitake mushrooms, stir-fry until cooked.
Step 2: Make the dish:
– Pour water into the boiling vermicelli pot and boil until the vermicelli is cooked and chewy enough, then scoop into a sieve to filter out all the water.
– Place the marinated chicken on the grill or stir-fry in a hot pan, turning until the chicken is golden brown, then take it out and tear it into bite-sized pieces.
Enjoy food:
Put vermicelli in a bowl with chicken and chopped vegetables. Pour over the dipping sauce, sprinkle some roasted peanuts on the surface and enjoy.
5. KOREAN MIXED Vermicelli
Ingredient:
– 300g Korean fresh vermicelli
– 100gr beef
– 1 carrot; 1/2 onion
– 100gr spinach or bok choy
– 200gr green and red bell peppers
– 100gr fresh shiitake mushrooms
– 100gr fresh enoki mushrooms
– 2 chicken eggs
– Spices: Cooking oil, Korean soy sauce, sesame oil, roasted sesame, pepper, sugar, salt.
– Chopped onion and garlic.
Making:
– Use scissors to cut the vermicelli into moderate lengths, avoid cutting too short and the vermicelli will fall apart.
– Put the pot on the stove, bring water to boil, then add 300gr of vermicelli and boil for 5 minutes. At this time, the vermicelli will soften, then immediately take it out and put it in a bowl of cold water to soak for a while so that the vermicelli will be chewy and not sticky. then take it out to drain.
Note: Korean vermicelli is very tough, so boil it in boiling water to soften it, unlike Vietnamese dong vermicelli. When using other vermicelli, you should be careful when soaking the vermicelli to avoid crushing it.
– Peel the carrots and wash the peppers. Slice carrots, onions and peppers into long, thin strips. Wash the vegetables and cut them into pieces about 2 knuckles long.
– Boil a pot of water, put 3 types of vegetables in and blanch for about 1 minute, then dip in cold water, take them out into a basket to drain. 5 minutes later, pour into a bowl, add 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon salt and mix well.
– Wash shiitake mushrooms and slice thinly. Wash and drain enoki mushrooms, then pour into a bowl, add 1 teaspoon of sugar, 1 teaspoon of minced garlic, 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Stir well so the mushrooms absorb the seasoning.
– Put the pan on the stove, add 2 tablespoons of cooking oil and 2 teaspoons of minced garlic. Stir well until the garlic becomes fragrant, put the bowl of marinated mushrooms in the kitchen, turn the heat to high and stir well. Stir briefly, quickly add carrots, peppers, and spinach and stir well. Remember to keep the heat high so the vegetables won’t get watery. Stir the mushrooms and vegetables in the pan, turn off the heat and pour onto a plate.
Crack 2 eggs into a bowl, add 1 teaspoon of salt and stir well to loosen the eggs. Put the pan on the stove, coat the eggs very thinly, brown both sides then transfer to a plate. Wait for the eggs to cool and slice them into thin strips.
– Wash beef. You should choose beef fillet because the meat is soft and not as chewy as standard Korean mixed vermicelli. Cutting against the grain of the beef will make the meat more tender. Slice into thin, bite-sized pieces.
– Put the sliced beef in a bowl, season with 1 teaspoon of sugar, 1 tablespoon of soy sauce, 1 teaspoon of minced garlic, 2 teaspoons of sesame oil and a little white wine. Stir the meat well and leave for about 15 minutes for the spices to penetrate evenly into the beef.
– Put the pan on the stove, add cooking oil and minced garlic, fry until fragrant, then add the marinated beef to the pan. Stir well and quickly. Turn up the heat as high as possible. Stir-fry until the beef turns golden brown. Turn off the stove.
Put the pot on the stove, mix the sauce with the ratio: 3 spoons of sesame oil, 5 spoons of soy sauce, 5 spoons of Korean soy sauce; 1 teaspoon black pepper, 2 teaspoons sesame, 2 teaspoons brown sugar. Stir well then turn on the stove to boil, then turn off the stove to cool.
– Pour vermicelli into the pot of sauce, use chopsticks to mix well to absorb the spices, then add beef and beef stir-fry liquid, pre-processed vegetables and mix well. Finally, put the vermicelli on a plate and spread sliced eggs on top.
– Before eating, sprinkle a little sesame on top. So we have completed the Korean mixed vermicelli dish.
Looking at the colorful plate of Korean mixed vermicelli will make the family feel delicious and excited.
6. CHICKEN BALLS MIXED Vermicelli
Ingredient:
– Rice noodle: 4 bunches of vermicelli, blanched and drained; 4 chili peppers, chopped; 1 cucumber, thinly sliced; 1 handful of bean sprouts, washed; 1 little coriander, washed
– Make chicken meatballs: 500g chicken breast; 5g minced ginger; 1 clove of minced garlic; 1 teaspoon fish sauce; teaspoon brown sugar; ½ teaspoon salt; vegetable oil for frying chicken
– Vermicelli mixed water: 120ml delicious fish sauce; 60ml lemon juice; 30ml water; 60g granulated sugar; 1 teaspoon soy sauce; 1 clove of minced garlic; ½ grated carrot; 1 chopped chili; 1 chopped green chili
Making:
Pour boiling water into the vermicelli. Soak for 10 minutes or until the vermicelli is cooked, pour into a basket, and rinse in cold water to prevent the vermicelli from sticking.
Make chicken balls: mix all chicken ingredients in a bowl, marinate for at least 30 minutes. Then, roll the meat into balls and arrange them on a tray.
Heat cooking oil in a pan, then drop the chicken into the pan and fry until the chicken meatballs are golden brown, about 5-6 minutes. Put the chicken pieces on a plate.
Make the mixing liquid: Put all the mixing liquid ingredients in a bowl.
Divide the vermicelli into 4 bowls, arrange the ingredients of bean sprouts, cucumbers, carrots, chili, coriander, chicken meatballs on the vermicelli, sprinkle a little water to mix, stir well and enjoy!
Good luck!
Looking at these delicious and refreshing spring rolls, everyone is sure to like them.