越式半生熟牛肉湯河 越式食譜

牛骨放入凍水，煮滾之後繼續煮5分鐘，然後倒走所有水份，牛骨拿出來洗一洗，這個步驟可以去除血水

鍋中加入少許油，洋蔥去皮切半，加入洋蔥，薑和芫荽煎一煎！之後加入牛骨，再倒入水和其他材料，大火煮滾之後細火繼續煮兩小時

把所有材料隔走，最後加入調味料即成牛骨湯

牛河材料: (2人用)

河粉 500g

牛肉，扎肉，芽菜 適量

金不換，芫荽，辣椒碎 適量

青檸 1個

河粉，一半牛肉和扎肉，用水煮一煮！

碗中加入所有材料，把牛骨湯煲滾，立即倒在生牛肉上面，即成

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Beef Bone Broth:

Ingredients:

kg beef bones

onions

slices ginger

bunches coriander

ml water

bay leaves, 2 star anise, 1 tbsp black peppercorns, 2 cinnamon sticks

Seasoning:

tbsp fish sauce, 1.5 tsp salt, 1 tsp sugar (to taste)

Instructions:

Boil beef bones in cold water for 5 minutes, then rinse.

Sauté onions, ginger, and coriander in oil. Add bones, water, and other ingredients. Boil, then simmer for 2 hours.

Strain and add seasoning.

Beef Rice Noodles (Serves 2):

Ingredients:

g rice noodles

Beef and Vietnamese Sausage (to taste)

Bean sprouts, Thai basil, coriander, crushed chili (to taste)

lime

Instructions:

Cook noodles, Vietnamese Sausage and beef briefly in water.