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Saturday, April 27, 2013

Making Vietnamese Style Beef Soup

Vietnamese style beef soup

Vietnamese style beef soup is a healthy addition to your meal. You can enjoy it from the comfort of your own home without having to go to a Vietnamese restaurant.

To make the Vietnamese style beef soup you will need three different stocks - vegetable, shrimp, and beef. You can make them simultaneously but you will need three pots. If you don't have three pots you can make them one after the other. But if you do that make sure to rinse the pot each time.

To make the vegetable stock:

Add the following ingredients to a pot filled with water - medium onion, large carrot, few stalks of celery and some Napa cabbage leaves. Add sea salt and place over medium heat. When the water comes to a boil simmer for about 40 minutes. Once done, remove the vegetables from the pot. You can discard the onion but keep the rest of the veggies for the soup. If you feel they are too soft you can throw them away and add fresh ones when you eat the soup but keep in mind that carrots and celery won't be soft.

To make the shrimp stock:

Take shrimp in its shell (at least 1/2 a pound), wash it and place into a pot filled with water. Cook the shrimp until it turns pink. When done remove the shrimp onto a bowl. Remove the shells from the shrimp, place back into the pot of water and let it cook a little bit more to bring in more flavor to the stock. When done remove the shells from the pot. You can use a skimmer to do that or drain through a colander. 

To make the beef stock:

Take a handful of thin slices of beef fat, rinse under running water and place into a pot of water. When the pot comes to a boil cook the beef fat for about 4 minutes.

To make the soup:

Combine the three different stocks in a large pot. Add the cooked slices of beef fat, and the cooked shrimp. Then add slices of carrot, Napa cabbage and celery - from the stock and/or fresh ones. Stir everything. Add some sea salt if you think the soup needs more salt. Then heat and enjoy!

You can also add some Enoki mushrooms. Before adding the Enoki mushrooms to the soup you need to cut off about an inch from the bottom of the stem, separate the strands and rinse under running water. Enoki mushrooms can be eaten raw so you don't have to cook them but they are a bit hard. To soften them, simply add them to the soup when you are heating it up on the stove. If you prefer you can place them into boiled water, cover, and hold for about 3 minutes, then drain, before adding them to the soup. This will make them softer.  

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