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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Hot hot pots are always an essential choice for gatherings or family reunions on weekends. Today, the Cooking section of TasteVN would like to introduce you to a special hot pot dish, which is sour and sweet beef hot pot with giang leaves, incredibly delicious and unique. Let’s show your cooking skills right away!
Ingredients for Beef Hot Pot with Giang Leaves Serves 4 people
Beef brisket 1 kg (or any other cut of beef as desired) Giang leaves 1 bunch (about 400g) Green onions 2 stalks Rice paddy herb 2 stalks (ngò ôm) Vietnamese coriander 1 stalk (mùi tàu) Fresh chili 4 pieces Fresh ginger 2 pieces Garlic 1 bulb Lemongrass 2 stalks Tomatoes 3 pieces Fermented tofu 2 tablespoons Fresh noodles 1 kg (to serve) Cooking oil 1 tablespoon Salt 1 tablespoon Common spices a little (salt/ monosodium glutamate/ sugar/ pepper)
How to choose fresh and delicious ingredients
How to choose fresh beef
- For this dish, you can choose cuts of beef such as brisket, shank, tenderloin, or flank according to your preference.
- When buying, you should press the beef with your hand; if it is good quality beef, it will have a firm texture and good elasticity, not sticky to the touch, and free of any unpleasant or abnormal smell.
- You should not buy beef that has a pale green or dark red color, with dark yellow fat, white spots on the meat, and feels mushy and slimy when touched.
How to choose fresh tamarind leaves
- Choose tamarind leaves that are dark green, as these are larger and older leaves that will have a better sour taste compared to lighter colored leaves.
- Choose leaves that are intact, not bruised, and do not have too many white or black spots on them.
- If you do not use all the tamarind leaves you buy, you should immediately store them in the refrigerator. Do not wash them before storing as this will cause the tamarind leaves to wilt quickly.
How to choose fresh tomatoes
- You should choose tomatoes that have bright red skin and are plump because they are naturally ripe tomatoes.
- When you touch them, you can feel a certain softness, and when you hold them, they feel firm.
- Do not choose tomatoes that are dark in color, with hard skin, as they have been treated with chemicals or are force-ripened.
- Avoid choosing tomatoes that feel too soft to the touch, with wrinkled skin that is no longer smooth and shiny, as they are old tomatoes that have been stored for a long time.
How to Prepare Beef Hot Pot with Guava Leaves
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Prepare and Marinate Beef Brisket
To eliminate the odor from the beef brisket, rub coarse salt all over the meat and let it sit for about 5 minutes, then rinse thoroughly with water.
Slice the beef brisket into thin pieces for easy eating. Marinate the beef brisket with 1/2 minced garlic, minced ginger, 1 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, and 1 tablespoon of fermented bean curd. Mix well and let it sit for about 30 minutes for the beef to absorb the spices.
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Prepare Other Ingredients
Wash the tomatoes and slice them thinly. Clean the lemongrass, smash it, and chop it finely. Remove the stems from the chili and chop it small.
Pick the leaves from the guava and wash them clean. Wash the Vietnamese coriander, green onions, and culantro, then cut them into pieces.
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Cooking the broth
Place a pot on the stove, add 1 tablespoon of cooking oil into the pot. When the oil is hot, add the minced lemongrass and the remaining garlic and sauté until fragrant.
Next, add the tomatoes into the pot and stir well for about 5 minutes until the tomatoes are cooked and soft. Add 1/2 teaspoon of salt, 1 tablespoon of fermented soybeans, and chopped chili.
Stir continuously for another 2 minutes for the tomatoes to absorb the seasonings, then add 1 liter of water into the pot, cover, and bring to a boil.
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Completion
Once the broth is boiling again, season it with 1 tablespoon of sugar, add wild betel leaves, Vietnamese coriander, cilantro, and chopped green onions.
Prepare a bowl of vermicelli, placing a few slices of beef on top. When the broth in the hot pot is still boiling, ladle the broth over the vermicelli so that the beef is lightly cooked and ready to enjoy immediately.
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Finished Product
The beef hotpot with wild pepper leaves combines the sweetness of beef, the refreshing sourness of wild pepper leaves, and a hint of spiciness from chili, making it incredibly delicious and appealing.
Enjoying the hotpot while it’s still hot with family on the weekend is unbeatable!
See more
Your menu for entertaining the family on the weekend has definitely become more diverse with beef hotpot with wild pepper leaves. Give it a try in the kitchen; this delicious dish will surely not disappoint you!
*Refer to the recipe and images from the YouTube channel Like to Eat, Then Cook
