How to make spicy and sour vermicelli with Chongqing taste, no need to go far

Prepare
15 Minutes Processing
50 Minutes For
2 people

Spicy and sour vermicelli is a specialty of Chongqing people. When returning to Vietnam, they are very popular with Vietnamese people because of their extremely delicious taste. Today, let’s go to the kitchen with Tnhelearning.edu.vn to make this delicious dish right away.

Ingredients for spicy and sour vermicelli

• 400g Chongqing flat vermicelli
• 300g beef jerky
• 50g white tofu
• 500ml beef bone broth
• 50g thinly sliced lotus root
• Clove, cardamom, star anise, cinnamon tree
• Dried bay leaves
• Ginger, garlic, red onion
• Seasoning: Cooking oil, Sichuan pepper, dried chili, satay, salt, sugar, seasoning, vinegar

Some ingredients to make spicy and sour vermicelli

Good tip
Should choose to buy lotus root with large and short burning, full appearance, not convex. Delicious lotus root skin is usually yellow, when cut, you will see the large stomata inside, indicating that the lotus root has a lot of water and has a good taste.

Beef jerky should choose the type with bright red color, small and smooth meat, beautiful texture, the fat of beef is light yellow when smelling, it will have a characteristic aroma of beef. Should not choose pieces of meat with dark color, dark yellow fat, large meat fibers because it is an old cow, eating will be very tough.

Chongqing flat pieces you can find on e-commerce sites, if you don’t have them, you can also replace them with regular vermicelli.

Dried spices like cardamom, cloves, star anise, cinnamon, and dried bay leaves can be found in herbal stores or large grocery stores.

How to make spicy and sour vermicelli

Step 1Process materials

After buying the vermicelli, you soak it in boiling water for about 3-5 minutes to make the vermicelli soft. When you see that the vermicelli is shrinking, soft and tough, drain the water and let it dry.

Beef bacon you wash, thinly sliced and then rolled into rolls. Sliced white tofu. Ginger, garlic, red onion peeled, thinly sliced ginger.

Process materials

Step 2Stir-fry seasoning

Put 2 tablespoons of cooking oil in the pot, then add 6-7 slices of ginger , stir-fry until the ginger turns brown. In turn, add the dried spices including 10 cloves, 10g cardamom, 3g star anise, 10g cinnamon tree, 5 dried bay leaves, onions and garlic and stir-fry for about 5 minutes.

Next, you add about 20 Sichuan peppercorns and 10 dried chili peppers and stir-fry for another 2 minutes . Finally, add 200g of satay chili, stir for 2 more minutes to complete the seasoning.

Stir-fry seasoning

Step 3Cooking broth

Put 500ml beef bone broth and 50g lotus root in a pot and cook for about 10 minutes . After the broth has boiled, you add 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning, 2 tablespoons of vinegar, 50g of white tofu and 300g of beef, then cover and cook for about 3-5 minutes . , turn off the stove.

Good tip
If you don’t have beef bone broth, you can completely replace it with water with the same amount.

Cooking broth

Step 4Finish the dish

Put vermicelli soaked in boiling water in a bowl, then pour the broth over with tofu, pork belly and enjoy.

Finish the dish

Finished product

Chongqing spicy and sour vermicelli is delicious and attractive

Spicy and sour vermicelli with a distinctive aroma from Chongqing dry spices, when eaten, you will feel each soft and smooth vermicelli, tough and chewy pork belly combined with strong spicy broth. It will make you have a good compliment.

Recently, Tnhelearning.edu.vn has guided you to make extremely attractive spicy and sour vermicelli with Chongqing taste. Hope you will successfully make this dish.

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