[Recipe for losing weight] Making rice noodles with Vietnamese r
I'm Luna on a diet with a diet recipe. These days, Korean rice noodles are too expensive to make pasta with rice noodles and love rice noodles in Korea is too expensive. It's homemade rice noodles, but I wanted to enjoy the taste of Vietnamese rice noodle restaurants, so I ordered Vietnamese rice noodle stock online and ate it with my family for lunch on the weekend. Once you taste it, you can't forget how to make it to your taste! Go, go!
4 serving
Within 60 minutes
춤추는루나
Ingredients
  • Beef
    300g
  • Rice noodle
    400g
  • Host
    50g
  • Sesame leaf
    suitably
  • leek
    suitably
  • peperoncino
    suitably
  • Rice noodles sauce
    50g
Cooking Steps
STEP 1/6
You have to do it first. Soak rice noodles in cold water for about 30 minutes! We have to prepare the ingredients while we make rice noodles.
STEP 2/6
Add beef to boiling water, cut off until the color is gone and rinse in cold water! It removes blood as well as impurities! Pour 2 liters of water into a pot, add green onions and meat and boil for about 10 minutes!
STEP 3/6
Wash the bean sprouts in running water about three times!
Luna's tip here!
Place the bean sprouts in the colander and place the ball underneath!
And if you pour the water that's been cut off with an electric pot and take it out in a minute, you can blanch the bean sprouts easily!
After blanching like this, the bean sprouts are more crunchy, so I think they're blanched perfectly!
It's too easy
STEP 4/6
The broth is clean without having to remove the foam! Remove the meat and let it cool because it is hot. Luna, who is impatient, grabs hot beef and it's hot! It's hot! I cut it while putting my hands in cold water
STEP 5/6
Add the sliced meat to the broth and add the rice noodle stock! Add the soaked rice noodles and cut it for about a minute!
STEP 6/6
I'll pile up the blanched bean sprouts. I put perilla leaves and pepperoncino on top! I like cilantro, but my family doesn't like cilantro! So instead of cilantro, I used perilla leaves that I wanted to call Korean cilantro! For the spicy taste, I used pepperoncino!
It tastes like rice noodles sold in stores using rice noodle stock!
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