CHEF Red Bridge Cooking School Vietnam
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For the Broth
I Kilo of Beef Bones – 3 Litres Of Water – I piece of Ginger – 2 Pieces of Star Anise – 2 Cinnamon Sticks
I Whole White Onion – I Cardamon – 2 Shallots – 2 Teaspoons of Salt – 2 Teaspoons of Rock Sugar
Add the water to a large stock pot and bring to boil. Grill the beef bones to reduce the fat and add to water
for about 4 minutes. Grill the remaining broth ingredients for about 2 minutes and add to stock. Add Salt
Grilling opens up the flavours and gives the broth an even taste.
Lightly simmer for about an hour skimming and skimming off any fat on the top
Ingredients For The Pickle
1 Cup of White Vinegar – 3 Cloves of Peeled Garlic – 3 Peeled Shallots – 1 Red Chilli
I Green Chilli – 1/2 Teaspoon of Salt – I Teaspoon of Sugar
Add the vinegar to a small bowl. Cut ingredients into similar small pieces
Place the salt sugar and ingredients into the water. Stir for 30 seconds and let it sit
Making The Noodles
Rice Batter – I Cup of White Rice – I Pinch of Salt – 1 Bamboo or Kebab Stick
Soak the rice in fresh water overnight . Wash the rice at least 3 times, draining the water each time
The Rice should be white and all the water drained away.
Mix one cup of rice and two cups of water and add a pinch of salt. Place in an blender and blend for
10 – 15 minutes – then leave for one hour.
Method For Making The Noodles
Cover a pot of boiling water with a sheet of thin white cotton and secure it using elastic.
Using a big soup spoon scoop out the batter and pour onto the cotton. Use the bottom of the spoon to move
the batter around to form a circle. Steam the batter for one minute , then use the bamboo stick to life the
batter from the cotton. After cooling for one minute, cut thin 1 cm strips of noodle and place in a soup bowl
Serving – 300 grams of Filet Of Beef
Top the noodles with a few pieces of beef , cover with the stock and some sliced spring onion.
Add herbs and pickle to taste.
For The Side Dish Of Herbs – Spring Onion – Asian Basil ( also know as Vietnamese mint )
Sawtooth Coriander – Vietnamese Celery – Lime – Bean Sprouts