Unit 5 Vietnamese Food and Drink Lesson 7 Looking back project

• Then rang up five spice powder until fragrant, spring onion, ginger and cook until fragrant beating up a chilled broth into the pot for stainless steel into cloth bags or cages for 15 [r]

WELCOME TO OUR CLASS

Cook beef noodle soup

 0.5kg encrusted beef

 1 package of dry noodles (or 700g fresh noodle)

 Vegetables: 50 g basil, coriander 50g, 30g green

onions, cilantro 20g, 200g sprouts.

 25g ginger,25g onion,1 small onion,1 lemon,1 chili.

 Perfume: 1 package cooking flavor (or 6g of

cinnamon, anise 6g, 3g Packaging ceiling, 3g

cardamom, cloves 1g), milled white pepper.

 Spice seasoning for soups 2.5 liter: 20g of salt, 15g

MSG, seasoning powder 15g, 25g sugar candy

The evening before, you prepare the

following:

1 Put encrusted beef meat in the stew pot with 3 liters of

water for about 45 minutes (when boiling down very low) and turn off the heat for about 30 minutes, check the meat is tender, take out, to enter the freezer.

Balance available on quantitatively spices (2.5 liters broth: 20 g of salt, 15 g MSG,

seasoning powder 15 g, 30 g sugar candy)

Wash and cut vegetables, scallions, onions, cilantro available

In the morning ,you only need 20 minutes to complete the preparation of

6 bowls.

• First, cook the beef broth to 2.5 liters of boiling;

• Then rang up five spice powder until

fragrant, spring onion, ginger and cook

until fragrant beating up a chilled broth into the pot (for stainless steel into cloth bags

or cages) for 15 minutes (Cover cap, small fire); Season with spices until melted

• Soak the dry noodles warm water for 10 minutes Cut the meat

After that

• Put the noodle bowl, cut meat, soups , for onions, cilantro and pepper in a bowl of pho

• Enjoy with lemon, chili, vegetables, sprouts, hoisin sauce, chili sauce

Wish you delicious meals!

Goodbye! See you later!