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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Soft and chewy minced meat cake soup, delicious and hot, will definitely be an ideal choice for your family’s nutritious breakfast! What are you waiting for? Let’s join TasteVN into the kitchen to showcase your skills in making this soup right away!
Ingredients for Minced Meat Cake Soup For 5 people
Rice flour 300 gr Minced meat 300 gr Shrimp 5 pieces Quail eggs 10 eggs Green onion a little (chopped) Minced shallots and garlic 4 teaspoons Cooking oil 2 tablespoons Fish sauce 1 teaspoon Tapioca starch a little Common spices a little (salt/ sugar/ seasoning/ ground pepper)
How to choose fresh ingredients
How to choose fresh minced meat
- Choose meat that is bright pink, with a shiny color, a dry surface, and a slightly firm texture.
- When pressed, the meat should have good elasticity, not leave a dent when you remove your hand, should be dry, and not ooze slime.
- You can buy pre-minced pork at the market and then cook it, but it will be hard to check the quality of the meat. It is best to buy whole pieces of pork and grind it yourself using a meat grinder to ensure safety and quality when using.
How to choose fresh quail eggs
- When shining a light on the quail eggs, if the air pocket inside is small, then these are fresh eggs, and you should buy them.
- Try dropping the quail eggs into a glass of water; fresh quail eggs will sink to the bottom, while older eggs will float more easily.
- You can also check by shaking them; fresh eggs will not make a sound or will only make a very faint noise. Conversely, if the eggs make a loud noise when shaken, you should not buy them as they may be stale.
How to choose fresh shrimp
- Choose shrimp with a translucent shell that still has a slight sea smell, not a fishy odor, and do not buy shrimp with dark patches or uneven colors.
- Fresh shrimp will have tails that are tightly curled together, while if the tails are spread out, it indicates that the shrimp have been injected with chemicals or water to make them look plump.
- Fresh shrimp usually have slightly curved bodies, firm flesh but not abnormally plump, and the shell joints on the shrimp body are flexible, not detached.
- The head and body of the shrimp are tightly attached, and the legs are firmly connected to the body, indicating that they are fresh. Avoid buying shrimp that are mushy or have an unusual foul smell.
How to make Minced Meat Cake Soup
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Prepare the ingredients
Marinate the minced meat with: 1/3 spoon of ground pepper, 2 teaspoons of sugar, 2 teaspoons of seasoning, 1 teaspoon of fish sauce, 2 teaspoons of minced shallots and garlic, mix well and marinate for about 20 minutes to let the meat absorb the spices.
Wash the shrimp clean with water about 2 – 3 times and then let them drain.
Quick way to devein shrimp: Bend the shrimp head at about a 45-degree angle, then gently squeeze the head off, and slowly and carefully pull to remove the vein along the back of the shrimp.
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Boil quail eggs
Wash the quail eggs, then place them into a pot to boil with 400ml of water for about 5 – 7 minutes until the eggs are just cooked, then remove them and wait for a while for the eggs to cool down before peeling.
Quick and simple ways to peel quail eggs:- Method 1: After boiling the quail eggs, place them in a bowl of cold ice water; the ice water will cool the eggs quickly and make them easier to peel.
- Method 2: Place the boiled eggs in a container, cover it, and shake vigorously to quickly crack the eggshells.
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Mixing the dough
Gradually add about 100 – 200ml of boiling water to 300gr of rice flour, using a spoon to mix well. When the dough cools down a bit, use your hands to knead until the dough no longer sticks to your hands and forms a homogeneous mass.
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Making the cake strands
To prevent the dough from sticking to the cutting board, spread a little tapioca flour evenly on the surface of the cutting board, then place the dough on it, roll it out into a thin sheet, and cut into bite-sized strands.
To avoid the cake strands sticking together, you should coat an additional layer of tapioca flour on the strands!
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Prepare the broth
Place a pot on the induction stove with 2 tablespoons of cooking oil and heat on high. When the oil is hot, add 2 teaspoons of minced shallots and garlic and sauté until fragrant.
Next, add the marinated minced meat, stir-frying until the meat is just browned, then add 1.5 liters of water.
Bring to a boil, then add the shrimp and season with 2 teaspoons of salt, 2 teaspoons of sugar, and 3 teaspoons of seasoning powder, stirring well for about 1 minute.
Remove the white foam on the surface, adjust the seasoning to taste, and then remove the shrimp and minced meat.
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Boil the tapioca noodles
Next, add the tapioca noodles to the pot of broth that is boiling on the stove, stirring well for about 3 – 5 minutes until the noodles float to the top and are just cooked, then turn off the heat.
Note: If you want them to last longer, it’s better to boil the tapioca noodles separately rather than adding them directly to the pot of broth!
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Final product
When eating, you just need to place the banh canh in a bowl, add shrimp, eggs, minced meat, and a little green onion, then ladle more broth over it, and it’s ready to enjoy.
A hot bowl of banh canh with minced meat is fragrant with chewy noodle strands, rich quail eggs, crispy fresh shrimp, tender cooked minced meat, evenly soaked in spices. All the combined ingredients create a rich broth with a naturally sweet and appealing flavor.
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Hope that with this article sharing how to cook minced meat bánh canh delicious, nutritious and extremely simple from TasteVN will bring your family a really attractive breakfast!
