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Vietnam

Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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VIETNAM CUSINE RECIPES

BEEF CHAO

(Southern style)

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Ingredients: (makes 4 bowls)

100 g normal rice
50 g glutinous rice
200 g lean beef
100 g pork shoulder (lean)
5 g dried prawn
2.5 liters pork broth (see dish No B1-II)
5 g sugar
1 shallot
50 ml cooking oil
20 g coriander, green onion
Fish sauce, salt, and pepper to taste

Preparation:

1. Mix normal rice with glutinous rice, wash, and drain.
2. Mince beef and pork along with shallot, add salt, pepper, and sugar to taste, and roll into small balls (5-7 g/ball).
3. Soak dried prawns in hot water so that they expand; finely chop.
4. Rinse coriander and green onion; dice and distribute equally among four large bowls.
5. Heat cooking oil to 110-130°, add washed rice, and roast until the grains turn a translucent white (but not golden). Remove from heat.

Cooking:

1. Bring pork broth to a boil and add roasted rice. When the water returns to a boil, skim off the bubbles, reduce heat, and simmer.
2. After 30-35 minutes, the rice should become bloated and the broth viscous. Add fish sauce and salt to taste, then add the prawns and meat balls. Cook for another 4-5 minutes until the prawns and meat are cooked through. Ladle into four large bowls. Serve hot.Each person can add fish sauce and pepper to taste individually.



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