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Vietnamese Steamboat

Published on 24th May 2023 In |

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Ingredients

  • 2 pcs Mi Urai Ori
  • 300 g Sukiyaki Meat
  • 3 cloves garlic, chopped
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp black vinegar
  • ½ tsp sesame oil
  • For Soup:
  • 1,5 liters beef stock
  • 3 lemongrass stalks
  • 5 cloves garlic, crushed
  • 5 cm ginger, sliced
  • 2 spring onions, cut in to 5 cm length
  • For Dipping sauce:
  • 2 red chili, deseeded and finely chopped
  • 1 clove garlic, chopped
  • 1 tbsp sugar
  • ¼ cup lemon or lime juice
  • 1 tbsp black vinegar
  • 2 tbsp fish sauce
  • Steamboat:
  • Silken tofu, cut into cubes
  • Sliced Chinese cabbage
  • White enoki mushrooms
  • Bean sprouts
  • Sliced celery
  • Fresh coriander
  • Lime basil
  • Mint

Instructions

  • 1. Cook Mi Urai according to instructions on the package. Set aside
  • 2. For Marinate the Beef: Place the oyster sauce, soy sauce, black vinegar, sesame oil and garlic into a bowl. Add beef and mix well, set aside.
  • 3. For Soup: put all the ingredients into a claypot and bring to boil. Simmer for 20 minutes, set aside
  • 4. For Dipping sauce: put all the ingredients into a bowl and stir well. Set aside.
  • 5. Prepare all the steamboat ingredients including beef, noodle and dipping sauce around the soup, enjoy the steamboat straight away.
  • Servings : 3
  • Ingredient :

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