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Vietnamese Food

BEEF CHAO Southern style Cooking Vietnam Cusine Rice, Seafood, Beef, Grilled pork

Cooking Vietnam Cuisine

Rice, Seafood, Beef, Grilled pork

Table of contents

BEEF CHAO (Southern style)

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

Some time a version of the Beef Chao can be found on street corners an if you are lucky its cooked by a Vietnam grandma made to make your mouth water. It goes down well with a Vietnam beer.

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Preparation: How to prepare your Beef Chao

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.

Pho Vietnam restaurant Beef Dishes food recipes, cooking Vietnam cuisine

Cooking: How to cook your Beef Chao

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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After you enjoy your cooking - Check out booking that hotel in Old Quarter Hanoi in Vietnam

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