Hướng dẫn chế biến bún

1. SPICY SOUR NOODLES

Ingredients: for 3 people to eat

- 300g fresh Hoa Hung noodle soup

- Fried tofu 2 pieces

- Mushroom straw 200g

- Pineapple fruit again, lemongrass 4 trees, tomatoes 4 fruits

- Sour tamarind, chili, lemon, lime leaf, 2 boaro

- Salt, sugar, seasoning seeds, vegetarian fish sauce

- Grated water spinach, bean sprouts, basil, and basil

Perform:

1. Preliminary processing of raw materials:

- Tofu cut into small pieces to eat and then fried.

- Minced lemongrass. Tomatoes areca zone status. Pineapple cut into small pieces to taste.

- Wash the mushrooms, cut in half.

- Tamarind soaked with warm water, then use a spoon to lightly scatter and then filter the juice.

2. Implementation:

- North pan on the stove, add cooking oil and add boaro, lemongrass in non aromatic. When the lemongrass begins to turn yellow, add mushrooms, tomatoes, and fragrant tomatoes and stir well. Add salt, sugar, seasoning seeds and sauté to absorb spices.

- Add water with a few crushed lemongrass trees and crushed lime leaves, a chili and fried whole tofu.

- Seasoning with spices and 1 tablespoon of vegetarian fish sauce and tamarind juice to taste, sweet and sour.

3. Noodle processing:

* Hoa Hung instant noodle: Dip in cold water, take out, put in bowl. Pour boiling broth to use immediately.

* Fresh Hoa Hung Noodles: Put the vermicelli in boiling water, cover, turn off the heat, soak for 8-10 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

4. Finished products:

Put the vermicelli in the bowl, ladle the broth.

Served with vegetarian fish sauce, lemon, chili, bean sprouts, raw vegetables and grated spinach.

2. THAI NOODLE SOUP

Ingredients: for 3 people to eat

- 300g fresh Hoa Hung noodle soup

- Fresh shrimp 300g

- Squid 100g

- Clam 200g

- Beef 100g

- Mushroom needles 50g

- Ginger 10g, galangal 10g, shallot 3 bulbs, lemongrass 5 plants, lime leaves 5 leaves, chili 2 fruits

- Tomato 150g

- Hanh 100g

- Fresh coconut water 4 cups

- Grated water spinach, shaved banana, bean sprouts, basil, and basil

Perform:

1. Preliminary processing of raw materials:

- Shrimp cleaning, cutting head to separate,

Cut squid to taste.

- Thinly sliced ​​beef.

- Ginger, galangal, yellow grilled chili.

- Tomatoes cut citrus.

- Hanh squeezed the water

- Minced 2 lemongrass trees

2. Cook broth

- Put 3 cups of water in the pot. Wait for the water to boil, put the shrimp head in the stew. Add a few slices of ginger and 5 grams of salt. Stew over low heat for about 30 minutes. Regularly skim the foam to make the broth clear. After cooking, filter the broth.

- Heat the pan, add oil. Add chopped purple onion, not aromatic yellow, for minced lemongrass and whole tomatoes and fry. Give ginger, galangal, chili, 3 communal plants crushed. Add 4 cups coconut water and the entire broth. Add 50g satay, 5 lemon leaves, cover and cook over medium heat.

- When the pot of vermicelli broth boils, season in a 50ml pot of almond water. Season with salt, sugar, seasoning seeds and 20 ml of fish sauce to taste. Boil it again, then turn off the heat.

3. Seafood processing:

Boil a pot of water, add shrimp meat, squid, clam and 10g ginger and steam for 10 minutes, until the seafood is just cooked, turn off the heat.

4. Noodle processing:

* Hoa Hung instant noodle: Dip in cold water, take out, put in bowl. Pour boiling broth to use immediately.

* Fresh Hoa Hung Noodles: Put the vermicelli in boiling water, cover, turn off the heat, soak for 8-10 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put the vermicelli in a bowl, cook the beef and mushrooms, scoop the broth. Add steamed seafood such as clam, squid and shrimp to the bowl.

Served with vegetarian fish sauce, lemon, chili, bean sprouts, raw vegetables and shaved spinach, grated banana.

3. CURRY VERMICELLI

Ingredients: for 4 people to eat

- 4 packs of Hoa Hung instant noodle or 400g of fresh Hoa Hung vermicelli

- 1 chicken is about 1kg

- 1kg of dried coconut for juice (or you can buy 1.5 liters of coconut milk available)

200g sweet potato, 200g potato, 300 gram taro

- Lemongrass 6 trees

- Cinnamon leaves, cilantro 50g

- Onions, purple onion, garlic, lemon, chili, salt and chili

Spices: sugar, salt, seasoning powder, monosodium glutamate, curry powder and pineapple leaves.

Perform:

1. Preliminary processing of raw materials:

- Sweet potatoes, potatoes, taro: peel, cut to taste, wash with dilute salt water to reduce pus and take out to drain.

- Lemongrass trees cut and smash.

- Dried coconut with concentrated essence and thin water (thick), separate.

- Purple onion, peeled garlic, minced.

- Onions peeled, cut areca zone.

- Chicken clean, drain, chop chicken into large pieces about 4-6cm.

2. Marinated meat:

- Marinate chicken with shallot, minced garlic, curry powder, sugar, salt, seasoning powder, monosodium glutamate. Marinate meat for more than 30 minutes to infuse the meat with spices.

3. Curry:

- Fry all the potatoes first, so that when they cook, they will smell and not be crushed.

- After marinating the chicken, sauté the meat with lemongrass over high heat for the meat to hunt.

- Take a large pot, add thin coconut water. Coconut water is boiling, add chicken with lemongrass and 2 chili and cook over low heat.

- When the chicken is soft, add the potatoes.

- When the potatoes are tender, add the concentrated juice to the pot. Season the seasoning again, when the curry is boiling, add the onions and turn off the heat.

4. Noodle processing:

* Hoa Hung instant noodle: Dip in cold water, take out, put in bowl. Pour in boiling water and mix well and then drain the water.

* Fresh Hoa Hung Noodles: Put the vermicelli in boiling water, cover, turn off the heat, soak for 8-10 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put the vermicelli in the bowl, scoop the chicken curry to top. To add cinnamon leaves, cilantro.

Serve with salt, chili, lemon.