Ingredients with Measurements:
- 1 lb beef brisket, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 8 cups water
- 1 lb bánh canh noodles
- 2 green onions, chopped
- Cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant.
2. Add the beef brisket and cook until browned on all sides.
3. Add the fish sauce, sugar, soy sauce, and water. Bring to a boil, then reduce heat to low and let simmer for 1-2 hours, or until the beef is tender.
4. Remove the beef from the pot and set aside. Strain the broth to remove any solids.
5. Cook the bánh canh noodles according to package instructions.
6. To serve, divide the noodles among bowls. Top with the beef and ladle the broth over the top.
7. Garnish with chopped green onions and cilantro. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat.
- Bánh canh noodles can be substituted with udon noodles or rice noodles.
Variations:
- Add vegetables such as carrots, potatoes, or bok choy to the stew.
- Use chicken or pork instead of beef.
- Add chili paste or Sriracha for a spicy kick.
Tips and tricks:
- For a richer broth, add beef bones to the pot.
- To save time, use a pressure cooker to cook the beef brisket.
- To prevent the noodles from sticking together, rinse them with cold water after cooking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a spoon and chopsticks.
Garnishes:
Garnish with chopped green onions and cilantro.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Vietnamese pickles
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the broth is too salty, dilute it with water.
- If the beef is tough, cook it for a longer period of time.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bánh canh bò kho is a Vietnamese dish that originated in the southern region of Vietnam. It is a hearty noodle soup that is often served for breakfast or lunch.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with a side of steamed rice or crusty bread.
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Region: Vietnamese