500 grams / 1.1 pounds beef, chopped

3 carrots, rolling sliced

55 grams / 2 ounces vermicelli

2 tablespoons cooking oil

1 teaspoon salt

2 tablespoons soy sauce

1 cinnamon stick

1/2 teaspoon black pepper

5 dried red chilies

1 piece ginger, sliced


1. Rinse the beef, drop in a stew pot, pour some cold water in the pot, heat the pot over high heat, bring to a boil, turn off the heat, take out the beef, drain


2. Slice the red chilies, soak the vermicelli in water


3. Heat a pot over medium heat, pour cooking oil in the pot, drop the beef in the pot, stir until even


4. Drop the cinnamon stick, ginger, black peppers, and red chilies in the pot, stir until fragrant


5. Drop the carrots in the pot, stir until fragrant


6. Pour some water in the pot, bring to a boil


7. Pour the all ingredients in a stew pot, heat the pot over low heat, stew for 80 minutes


8. Drop the soaked vermicelli in the stew pot, stew for 20 minutes


9. Season with salt, stew for 2 minutes


10. Serve

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