If you are a fan of Hanoi’s culinary delights, you definitely cannot miss the familiar dish of the locals here – mixed rice noodles. Today, let’s join TasteVN in the kitchen to make this delicious and appealing stir-fry that is extremely simple right at home!
1. Soy Sauce Mixed Rice Noodles
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Soy Sauce Mixed Rice Noodles For 2 people
Dried rice noodles 200 gr Beef 200 gr Water spinach 200 gr Carrot 1/2 piece Lettuce 1 piece Cilantro 1 sprig Vietnamese coriander 1 sprig Minced garlic 1 tablespoon Minced chili 1/2 teaspoon Roasted peanuts 1 cup (crushed) Oyster sauce 1 teaspoon Lemon juice 1 tablespoon Soy sauce 2 tablespoons (soy sauce) Fish sauce 1/2 tablespoon Cooking oil 2 teaspoons Common seasonings a little (sugar/ salt/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh water spinach
- Delicious water spinach that is grown naturally has stalks only as thick as a rice eating chopstick
- You should choose to eat water spinach in the right season (from April to June) to avoid consuming water spinach that has been treated with chemicals when grown out of season.
- Avoid choosing stalks that are abnormally large, have overly vibrant green colors, feel very brittle when bent, and have dark green leaves.
How to choose fresh carrots
- Delicious carrots have a deep orange color, are bright, have smooth skin, are not rough or have tiny bumps, and the green top is still fresh and firmly attached to the body.
- Should choose carrots that are of moderate size, elongated shape, and feel firm when held.
- Limit the selection of roots with damaged tops, slimy bodies, dark spots, and feel soft when pressed because these are carrots that have been stored for too long and can affect health.
- Avoid choosing overly large roots as they are old carrots with many fibers and very little nutrition.
See details: How to choose carrots correctly
How to prepare Noodle Salad with Soy Sauce
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Prepare and marinate the beef
Buy beef, trim off any excess white fat around the piece, wash it clean, let it drain, then slice it very thin, and place the beef in a large bowl.
Marinate the beef with 1/3 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of cooking oil. Mix well to ensure the seasoning is absorbed evenly into the meat, and let it marinate for at least 15 minutes.
How to remove the smell of beef
- You can rub salt evenly onto the piece of meat and then rinse it off with water.
- Soak the meat in a bit of diluted white wine for about 5 minutes and then rinse it off with water.
- Alternatively, you can use lemon to rub onto the piece of meat and then rinse it off with water.
See details: How to prepare clean, odor-free beef
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Prepare other ingredients
For the lettuce, separate the leaves, wash them thoroughly with diluted salt water, and then rinse with cold water until clean. After shaking off excess water, cut the lettuce into short pieces about 1 finger width, and place them in a basket to drain.
For cilantro and Vietnamese coriander, cut off the roots, remove any wilted leaves, wash away the dirt, cut the cilantro into pieces about 1 finger width, and chop the Vietnamese coriander into small segments. After cleaning, mix the lettuce, Vietnamese coriander, and cilantro together in the basket.
For water spinach, cut off the tough roots, remove any wilted leaves, then soak in diluted salt water for about 10 minutes, rinse thoroughly with cold water, and place in the basket to drain. Cut the water spinach into short segments about 1 hand width, and split the thick stems in half.
Peel the carrot, wash it thoroughly, and then carve flowers with 5 petals, and slice thinly.
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Boil rice noodles and water spinach
Place a pot of water on the stove over high heat until it boils. Then, add the dry rice noodles to blanch. After about 3 minutes, when the noodles have expanded and softened, remove them and place them into a bowl of cold water to soak until the noodles are completely cool, then drain in a colander.
Bring another pot of boiling water to a high heat and add a little salt. When the water is boiling vigorously, add the water spinach and cook for 5 minutes until fully cooked, then remove the vegetables and place them on a plate to cool slightly.
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Stir-fried beef
Place a pan on high heat and heat 1 teaspoon of cooking oil. When the oil is hot, add minced garlic and sauté until the garlic turns golden and fragrant, then remove half of the garlic to a bowl, while the remaining garlic in the pan is used to quickly stir-fry the marinated beef, continuously stirring until the beef is slightly cooked.
Once the beef is slightly cooked, add thinly sliced carrot flowers to stir-fry together. Season the pan with 1 teaspoon of oyster sauce, stir continuously until the beef and carrots are fully cooked, then turn off the heat and transfer the stir-fried beef and carrots to a plate.
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Make dipping sauce
In a bowl, combine the fried garlic that was removed with 2 tablespoons of soy sauce, 1/2 tablespoon of fish sauce, 1 tablespoon of lime juice, 1 teaspoon of sugar, and 1/2 teaspoon of minced chili, stirring well until all ingredients are dissolved.
Taste the mixture to see if the balance of saltiness, sourness, and sweetness is right and adjust the seasoning to your preference.
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Completion
You place the pan on the stove, add the rice paper, fresh herbs, and boiled water spinach into the pan. Add a suitable amount of stir-fried beef along with a little crushed roasted peanuts.
Drizzle the mixed fish sauce over the top, mix well to combine the ingredients and let them absorb the fish sauce evenly. Season again to taste and adjust to your preference.
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Finished product
The mixed rice noodles with soy sauce are served on a plate, extremely delicious and appealing. The large, soft rice noodles absorb the spices evenly, chewy, served with flavorful, juicy stir-fried beef. Fresh herbs and crispy boiled water spinach make the dish even more palatable, balancing nutrition.
This is a simple dish, easy to make, and time-saving, which can be easily prepared at home to change the flavors for family meals on weekends.
2. Spicy mixed rice noodles
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Spicy Mixed Rice Noodles For 2 people
Dry rice noodles 100 gr Beef 100 gr (sliced thin) Chicken egg 1 piece (can be replaced with duck egg) Pineapple 1/4 fruit (ananas) Lemongrass 1 stalk Chopped chili 1 teaspoon Satay 2 tablespoons Shallots 5 bulbs Soy sauce 2 tablespoons (soy sauce) Thai basil/coriander a little Annatto oil 1 tablespoon Sugar 1 tablespoon
How to choose fresh ingredients
How to choose fresh pineapples
- Color: Choose fruits that are bright yellow from the stem to the tail. There may be a few eyes that are slightly green, but if the pineapple is uniformly yellow, the sweetness will be higher. Avoid choosing fruits that are uneven in color, have dark brown spots, or are yellowish-red as they are overripe.
- Shape: Fruits that are round and short will have more flesh compared to long, cylindrical ones.
- Skin: The skin of overripe fruits will be wrinkled. Fresh, good fruits will not be too hard or too soft; when you press your finger on them, they should not feel indented.
- Pineapple eyes: The larger and sparser the eyes, the better.
- Fragrance: Smell the stem; if it has a fragrant smell, it should be chosen. Avoid those with little or no smell as they are not ripe. Also, do not choose fruits that have a slightly sour smell like fermented as these are overripe fruits.
See details: How to choose fresh pineapples
How to choose fresh chicken eggs
- You can use your hand to touch the surface of the eggshell; if the surface is rough and slightly coarse, it is a fresh egg, while a smooth surface indicates that the egg has been stored for a while.
- To check if the egg is still fresh, gently shake it; if there is no movement, the egg is fresh, and if there is strong movement, the egg is old.
- For chicken eggs with hard shells, check if there is a thin layer of powder surrounding the shell; if so, it is a fresh egg.
See details: How to choose fresh eggs
How to make Spicy Mixed Rice Paper
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Prepare the ingredients
Remove the dry, wilted outer leaves of the lemongrass, wash it clean, and cut it diagonally into small pieces.
The pineapple should be peeled and cored; rinse it briefly to remove any dirt, then cut it into bite-sized pieces.
Peel the shallots, wash them clean, and then cut each shallot in half.
Soak the dry rice paper in a bowl of water until it becomes soft and pliable.
Pick the fresh mint and coriander, discarding any wilted leaves, wash them clean, shake off excess water, and then chop them finely.
Place the eggs in pot of cold water, bring to a boil to achieve soft-boiled eggs, peel them, and rinse off any shell remnants.
Tips for boiling perfect soft-boiled eggs
- To prevent the eggs from cracking while boiling, if the eggs are taken from the refrigerator, you should let them sit outside until they reach room temperature before boiling.
- Put the eggs in to boil from cold water.
- To cook the eggs to a soft-boiled consistency, reduce the heat to medium so that the water simmers gently, then boil the eggs for 5 – 6 minutes.
- To keep the yolk centered, gently rotate the eggs with a chopstick while boiling.
- To make peeling the eggs easier after boiling, remove them and immediately soak them in a bowl of cold water.
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Blanch the beef and rice noodles
Add the prepared lemongrass and pineapple to a large pot of water over high heat, add halved shallots and 1 spoon of annatto oil.
When the water is boiling vigorously, add 100g of thinly sliced beef and blanch until the water comes back to a rolling boil, then remove the beef.
Add 100g of soaked rice noodles to the boiling broth, blanch the noodles for 3 minutes. When the noodles have expanded and are soft, remove them and soak them in a bowl of cold water until they cool, then drain in a basket.
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Completion
Put the soaked rice crackers into a large bowl, add beef along with a little coriander and mint, and add 1 teaspoon of chopped chili to the bowl.
Finally, drizzle the dressing on top and mix well for the ingredients to combine. The dish is complete and ready for you to serve on a plate, sprinkle a little chopped onion and coriander on top and get ready to enjoy!
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Final Product
The rice paper is cooked just right, chewy and soft, soaked in extremely delicious and flavorful spices and sauce. The strong, spicy satay flavor combined with the tender, sweet beef makes the dish even more attractive, making it hard for anyone to put down their chopsticks.
The mixed rice paper will be even more delicious when served with rich, tasty soft-boiled eggs!
3. Mixed Rice Paper with Tamarind Sauce
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Mixed Rice Paper with Tamarind Sauce For 2 people
Brown rice paper 300 gr Quail eggs 10 eggs Green mango 1 fruit Pork sausage 50 gr Vietnamese coriander A little Minced garlic 2 tablespoons Fried shallots 100 gr Tamarind paste 4 tablespoons Cooking oil 2 tablespoons Sugar 3 tablespoons Fish sauce 4 tablespoons
How to choose fresh ingredients
How to choose fresh quail eggs
- You can use your hand to feel the surface of the egg shell; if the surface is rough and slightly textured, it is fresh, while a smooth surface indicates the egg has been stored for a while.
- Quail eggs should be chosen with beautiful, sturdy shells, without gray color, and without any patterns.
- When purchasing, hold the egg near your ear and shake it. If no sound is produced, it means the egg is still fresh; if you hear a sound like liquid sloshing, it means the egg is old.
- Do not buy eggs that, when held up to the light, show a large air cell, a red yolk, and visible patterns, as these are old quail eggs.
How to choose crunchy green mangoes
- Choose mangoes that have a rounded waist, tapering towards the tail, and when pressed, the flesh should still feel firm.
- Good green mangoes have a skin color that is not too dark or too light. The stem should still be slightly moist, fresh, and sticky with sap, indicating that it is freshly picked mango.
- Do not choose mangoes that feel soft when pressed, as this indicates they have been stored for a long time or are overripe and no longer crunchy.
See details: How to choose delicious mangoes
How to choose delicious steamed pork sausage
- Delicious steamed pork sausage, when cut, should have an off-white color with a slight pink tint, and the surface should have many small holes, looking moist and slightly wet.
- You can press on the cut surface or squeeze the sausage; if it has elasticity and chewiness, it is good quality steamed pork sausage.
- If the sausage is too crumbly, lacks aroma, and has no small holes on the surface, it means it has been mixed with flour and should not be purchased.
- Do not buy steamed pork sausage that is excessively white, hard, or unusually smooth, as this may indicate it has been mixed with borax during preparation.
How to make Mixed Rice Paper with Tamarind Sauce
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Prepare the ingredients
The pork sausage you bought should be sliced thinly for easy eating.
The green mango should be peeled, washed clean, and then shredded using a grater.
The Vietnamese balm leaves should be picked to remove any wilted leaves, washed clean, and chopped small.
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Boil the eggs and rice paper
Put a pot of water on the stove over medium heat, then drop in the quail eggs and boil for about 10 minutes until the eggs are cooked.
After the eggs are cooked, take them out, peel them, wash them clean, and cut them in half.
Drop the rice paper into the boiling water and blanch for about 3 minutes, when the rice paper strands are soft, scoop them out to drain and put them in a large bowl.
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Make the sauce
Place a frying pan on the stove over high heat and heat 2 tablespoons of cooking oil. When the oil is hot, add 2 tablespoons of minced garlic and sauté until the garlic is golden and fragrant, then add 4 tablespoons of tamarind juice along with 4 tablespoons of fish sauce, 3 tablespoons of sugar, and 3 tablespoons of water.
Stir well until the sugar dissolves completely. When the mixture boils and bubbles, and the sauce thickens slightly, taste and adjust the seasoning as needed, then turn off the heat and remove the pan.
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Mixing the dish
You put into a bowl all the ingredients including rice noodles, shredded green mango, quail eggs, Vietnamese pork sausage, and finely chopped Vietnamese coriander. Add a bit of finely chopped fresh chili and fried onions to enhance the flavor of the dish.
Pour just the right amount of sauce over and mix well so that the ingredients blend together and absorb the sauce, and the dish is now complete and ready for you to serve on a plate and enjoy!
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Finished product
The rice noodles are chewy, soaked in a sour and spicy sauce with a garlic aroma, eaten with crunchy green mango, rich quail eggs, fragrant Vietnamese pork sausage, and the smell of fried onions and Vietnamese coriander making the dish more appealing.
This is a very simple dish, easy to make with time-saving, helping you to change the flavor for your family’s meal menu.
How to choose fresh and delicious beef
- You should choose pieces of beef that are bright red with white marbling and the fat should be bright yellow.
- It is advisable to buy beef when you gently press on the piece; it should have good firmness and elasticity, not sticky to the touch, and should not emit any unpleasant or unusual odors.
- Do not buy pieces of beef that are pale green or dark red, have white spots on the meat, and feel mushy and slimy to the touch.
See details: How to choose fresh beef
How to remove the smell from beef
- Method 1: Soak the beef in white wine for 15 minutes and then rinse with clean water.
- Method 2: Use lemon or vinegar to rub on the beef for 5 – 7 minutes and then rinse with clean water.
- Method 3: Roast a piece of ginger, then crush it, rub it on the beef, and then wash it clean.
See more
Above is an article guiding 3 ways to transform rice crackers into delicious and unique mixed rice crackers that are rich in flavor and extremely simple and easy to make at home, which anyone can do. Wishing you success with these 3 recipes!
*Refer to the images and recipes from the YouTube channel Handmade VN, Feedy VN, and Feedy Món Ăn Ngon.
