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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
On weekends, everyone sits together chatting by the hot pot, which is incredibly happy. So let’s join TasteVN cooking this delicious and attractive beef offal hot pot with lemongrass right away!
Ingredients for Beef Offal Hot Pot with Lemongrass For 4 people
Beef offal 500 gr White cabbage 2 bulbs Carrot 1 bulb Cassava 1 bulb Lemongrass stalks 4 branches Chopped lemongrass 1 cup Garlic 3 cloves Chili 2 fruits Green onion 3 branches Cilantro a little Fresh coconut water 1 liter Fermented rice 3 tablespoons Fish sauce 3 tablespoons Satay 2 teaspoons Five-spice powder 1 teaspoon Cooking oil 4 tablespoons Common spices a little (salt/ sugar/ seasoning/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh beef intestines
- Choose beef intestines that are light pink in color, with the internal fluid being milky white; if the fluid is yellow, the intestines may be bitter.
- The intestines should be round and firm, with a bright color. When touched, they should feel thick and have a solid grip.
- Avoid choosing intestines that have lumps like rice grains on the outside or have an unusual odor.
- It is advisable to go to the market early in the morning to choose fresh beef intestines.
How to choose fresh carrots
- Choose carrots that are straight, with smooth skin, bright color, firm to the touch, and heavy, as these are tasty and rich in vitamins.
- Opt for those with small cores because the smaller the core, the sweeter the carrot.
- Avoid choosing carrots that have leaves or branches at the base, with a thick shoulder, as these tend to have larger cores, resulting in less sweetness and nutrients.
- Steer clear of carrots that are misshapen, dark in color, bruised, or wilted.
How to choose fresh white radish
- Choose white radishes that are medium-sized, tapered towards the tail. Those with a round tail are usually bland.
- Select radishes that are still fresh, with intact stems and roots.
- Avoid purchasing Chinese radishes, which can be identified by their smooth, fine, pure white appearance, relatively large size, thick and long body, and lack of roots.
- Additionally, do not buy radishes that have rotten stems while their skin is still smooth, as these have been injected with preservatives.
How to choose fresh cassava
- Choose cassava that has a balanced shape, smooth, thin skin, and an ivory color.
- The stem should be small and green. When you hold it, it should feel heavy and firm.
- Avoid buying cassava that is too large, with wilted leaves or bruised stems.
How to make Beef Offal Hot Pot with Lemongrass
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Prepare and marinate the beef offal
Wash the beef offal, cut it into bite-sized pieces. To eliminate the fishy smell of the beef offal, you can briefly boil it with a little sliced ginger for about 3 – 5 minutes.
Marinate the beef offal with 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce, 1 teaspoon of five-spice powder, 2 teaspoons of chili paste, mix well, and let it sit for about 20 – 30 minutes to absorb the flavors.
How to prepare beef offal without a fishy smell: You can rub the beef offal with salt and a little flour until it becomes less slimy, then rinse it thoroughly with water several times.See more: How to make clean and delicious boiled beef offal, without a fishy smell
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Prepare other ingredients
Carrots, white radish, and cassava are peeled, washed, and cut into bite-sized pieces.
Lemongrass is smashed. Garlic is peeled and minced. Chili is chopped.
Green onions and cilantro are washed and cut into pieces about 2 finger lengths.
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Make the dipping sauce
Prepare a bowl, add 3 tablespoons of fermented rice, the chopped chili, 1/3 of the minced lemongrass, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 2 tablespoons of fish sauce, and mix well.
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Stir-fry the beef offal
Heat a pan on the stove, add 2 tablespoons of cooking oil. When the oil is hot, add 1/2 of the minced garlic and sauté until fragrant.
Next, add the marinated beef offal and stir-fry for about 5 – 7 minutes.
Tip: Stir-fry the offal before cooking to firm it up and absorb the seasoning better.
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Cooking Hot Pot
Place a pot on the stove with 2 tablespoons of cooking oil. When the oil is hot, add smashed lemongrass and sauté for about 1 minute, then add the remaining minced garlic and stir well, followed by adding 1/2 of the remaining minced lemongrass to fry the mixture until fragrant.
Next, pour about 1 liter of fresh coconut water and 500ml of filtered water into the pot, stir well, and add the cassava to simmer over medium heat.
When the water boils, add the remaining carrot and white radish to stew for about 3 – 5 minutes.
Then, add the lightly sautéed beef intestines and cook for about 10 minutes, then add the remaining minced lemongrass and stir well.
Simmer for another 10 minutes, season to taste, then turn off the heat and add chopped green onions and cilantro to finish.
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Final Product
The beef intestines hot pot with lemongrass has a distinctive fragrant aroma. The broth has a natural sweetness, rich from the various vegetables blended with chewy and crispy beef intestines. Especially, this dish is amazing when served with a sour and spicy fermented rice dipping sauce! The dish is delicious whether served with noodles or rice vermicelli.
The dish lemongrass beef hotpot is delicious and nutritious with an extremely simple recipe. So hurry up and get into the kitchen with TasteVN to make it right away!
*Refer to the images and recipe from the YouTube channel: EASY DELICIOUS DISHES.
