Chinese-style Rice Vermicelli Soup with Ground Beef and Cilantro

Ingredients

1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped

Beef Marinade

1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water

Soup

4-1/2 cups or suitable amount of chicken stock
pinch of salt

Thickening

1/2 tsp cornstarch
5 tbsp water

Method

  1. Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
  2. Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
  3. Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
  4. Marinate beef for 10 minutes with marinade ingredients.
  5. Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
  6. Add hot soup to the vermicelli in the serving bowl.
  7. Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.

Source: Hong Kong Rice and Noodle

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