Sốt hủ tiếu trộn
Serves 1
Directions
- 1Add 20g cooking oil, 15g minced garlic, 15g minced shallots, and 5g minced chili to the pan.
- 2Fry the ingredients until fragrant.
- 3Add 200g of ground pork and stir-fry until cooked and firm.
- 4Add 400g of water, 40g of soy sauce, 20g of fish sauce, 50g of oyster sauce, 40g of chili sauce, 40g of sugar, 10g of MSG, and 20g of pork seasoning.
- 5Bring to a boil until all the seasonings are dissolved.
- 6Add 2g of ground pepper and 10g of annatto oil, stir well.
- 7Add 10g of cornstarch mixed with 20g of water to create a thick sauce.
- 8Boil 100g of dry hu tieu and 30g of bean sprouts in boiling water for about 10 to 15 seconds.
- 9Put pork, lettuce, and the sauce in a bowl with the noodles and bean sprouts.
- 10Top with fried garlic, fried shallots, and chopped coriander.
Ingredients
- 20 g dầu ăn
- 15 g tỏi băm
- 15 g hành tím băm
- 5 g ớt hiểm băm
- 200 g thịt heo xay
- 400 g nước lọc
- 40 g nước tương
- 20 g nước mắm
- 50 g dầu hào
- 40 g tương ớt
- 40 g đường cát
- 10 g bột ngọt
- 20 g hạt nêm heo
- 2 g tiêu xay
- 10 g dầu màu điều
- 10 g bột bắp
- 20 g nước lọc
- 100 g hủ tiếu khô
- 30 g giá
- thịt sườn luộc cắt lát mỏng
- lá xà lách
- tỏi phi vàng
- hành phi
- ngò gai cắt nhỏ
Equipment
chảo
Tips
- The sauce can be cooled and stored in the refrigerator for up to 10 days.
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