Đề Xuất 12/2022 # Viết Đoạn Văn Về Cách Làm Phở Bò Bằng Tiếng Anh / 2023 # Top 16 Like | Ctc-vn.com

Đề Xuất 12/2022 # Viết Đoạn Văn Về Cách Làm Phở Bò Bằng Tiếng Anh / 2023 # Top 16 Like

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Prepare the onions and ginger. Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.

Char the onions and ginger. Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) – until the onions and ginger pieces show charred spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits; set aside.

Toast the spices. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant, 1 to 2 minutes. Stir frequently to prevent the spices from scorching.

Combine the broth ingredients. Add the broth, tamari or soy sauce, fish sauce, carrots, and charred onions and ginger.

Cover and simmer the broth. Increase the heat to medium high and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer 30 minutes to give time for all the spices and aromatics to infuse in the broth. Meanwhile, slice the beef, cook the noodles, and prepare the toppings.

Freeze the beef for 15 minutes. Place the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.

Slice the beef into thin slices. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef across the grain into very thin slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.

Cook the rice noodles. Bring a second saucepan of water to a boil. Add the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Drain the noodles, then run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls, or toss them with a little neutral-tasting oil to prevent sticking.

Prepare the rest of the pho toppings. Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.

Strain the broth. When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer – you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.

Prepare the pho bowls. If you haven’t already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.

Ladle the hot broth on top. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.

Serve the pho with toppings. Serve the pho at the table and let each person top their bowl as they like.

Viết Một Đoạn Văn Nói Về Cách Làm Món Phở Bò Bằng Tiếng Anh Câu Hỏi 1426391 / 2023

Pho is one of the Vietnamese traditional food. The most delicious and typical brand of Pho in Vietnam is Ha Noi Pho with wonderful flavor. Pho is made from rice noodles, beef or chicken and other spices. Pho is a noodle soup; therefore, it’s better when being added with beansprout. Eating Pho with family not only reflects Vietnamese tradition but also creates cozy atmosphere. At weekends, my friends and I usually go to a cafeteria to enjoy Pho because Pho is served at many restaurants in Vietnam. There are two main kind of Pho: noodle soup with beef and sliced chicken, both of them are delicious and high nutrients. Pho is favorite food of almost Vietnamese and often served as breakfast. Moreover, Pho is popular in international market for its pleasant taste and reasonable price. Foreign tourists visit Vietnam and they really like the taste of Pho here. I am very proud of it. In near future, I hope Pho will be more famous in other countries so that foreigners can enjoy this cuisine and understand about Vietnamese culture.

Bản dịchPhở là một trong những món ăn truyền thống của VN. Phở ngon và có thương hiệu nổi tiếng nhất VN là phở Hà Nội với hương vị tuyệt vời. Phở được làm từ bánh phở, thịt bò hoặc thịt gà và những gia vị khác. Phở là một món nước, vì thế sẽ ngon hơn khi ăn cùng với giá. Ăn phở với gia đình không chỉ phản ánh truyền thống người Việt mà còn tạo nên không khí ấm cúng. Vào cuối tuần, tôi và bạn bè thường đi ra tiệm ăn phở vì phở được bán ở rất nhiều hàng quán tại VN. Có 2 loại phở chính đó là phở bò và phở gà, cả hai đều ngon và bổ dưỡng. Phở là món ăn yêu thích của hầu hết người Việt và thường được phụ vụ như bữa sáng. Hơn nữa, phở còn phổ bién ở thị trường quốc tế bởi vị ngon và giá thành phải chăng. Du khách nước ngoài đến VN và họ rất thích hương vị phở ở đây. Tôi rất tự hào về điều đó. Trong tương lai, tôi mong phở sẽ càng nổi tiếng ở các nước khác để họ có thể thưởng thức và hiểu hơn về văn hoá Việt.

Cách Nấu Mì Quảng Bằng Tiếng Anh(Đoạn Văn) Câu Hỏi 111672 / 2023

Mi Quang is a perfect mix of texture and flavors. What makes it unique? The wide yellow turmeric noodle and the broth make Mi Quang different from others..

Ingredients to cook the broth are pork and dried shrimp or chicken, duck, crab living in rice field. There are various recipes to make the broth but the broth must be yellow, slightly gelatinous, rich and have attractive smell.

The broths of other noodle soups such as Pho, Hue noodle soup and Clear noodle soup are cover the noodles completely.

The Mi Quang’s broth is served enough to barely cover the noodles and it will be soaked up by the noodles in a few minutes if you don’t eat the bowl of Mi Quang fast. Unlike other Vietnamese noodle soups, Quang style noodle is almost like a noodle salad.

In a small bowl, combine paprika, sugar, salt, msg or mushroom seasoning, onion powder, and garlic powder. Paprika gives the characteristic red colour and a mild spicy flavor. Omit it if you can’t tolerate spicy food.

Ask the butcher to chop the pork neck bones into 3 inch chunks. If you use spare ribs have them chop them into 2 inch pieces.

This step is to be done before boiling to remove any impurities from the bones. In a stock pot, cover the pork with cold water, bring to a boil, and simmer for 5 minutes before draining. Remove the pork. Rinse under running cold water. Discard the blanching water.

Cover the pork bones again with cold water. Add onion and garlic, Bring to a boil, then reduce to a simmer until the meat is cooked through, at least an hour.

Frequently skimming any additional foam, and debris from the surface. Add more water if needed. You can make the stock a day ahead.

Half way through, place the dried shrimps in the tea ball strainer and drop it in the pot with the hanger hangs from the side of the pot.

By now, the pork neck bones should be cooked and the meat is soft. Transfer the sauteed pork belly and shrimps into the pot of pork bone stock.

Bring it back to a slow steady boil. Remove the shrimps from the pot to prevent them from overcooked. Set aside.

Add a tablespoon of fish sauce to boost up the flavor of the broth. Simmer the broth for a little longer, about another 20 minutes.

You can also get store-bought fresh white noodle. To make the noodle yellow, bring a pot of water and a teaspoon of turmeric powder to a boil. Then add noodle to blanch it for a minute. Drain and set aside.

Dried pre-made mì Quảng noodle or dried wide rice noodle would also work. Follow the instruction on the package for how to cook the noodle.

Banana Blossom: prepare a bowl of water with juice from a lemon. The acidity of lemon will prevent the banana blossom from discoloration. Cut banana blossom lengthwise, peel purple leaves and discard the small flowers in between the leaves.

Wash the leaves thoroughly then stack and roll leaves together and finely cut. Place in bowl of water. When you are ready to serve, remove shredded banana blossom for the water bowl and gently squeeze it to remove the access water.

Bean Sprouts, Perilla Leaves, Mint Leaves, and Lettuce: you can keep them separately or mix them together.

Black Sesame Rice Crackers: untoasted black sesame rice crackers can be found in Asian markets. It can be microwaved for about 2 minutes until crispy. They also sell pre-toasted ones as well.

Fish Sauce and Red Chili Peppers: Mix cut chili peppers and fish sauce in a dipping saucer.

Roasted Peanuts: coarsely crush the roasted peanuts.

Green Onion and Cilantro: in a bowl, mix thinly sliced green onion and coarsely chopped cilantro.

In bowl, add noodle, pork neck bone, or spare ribs, slices of pork belly and shrimps. My daughters love fried fish patties so I always add it to mì Quảng bowl. Serve this dish with less broth than other kinds of noodle soup.

Therefore, the broth for mì Quảng need to be tasty. Ladle the hot broth over the noodle bowl (about 1/2 of the bowl). Garnish with green onions and cilantro, then top with roasted peanuts.Serve mì Quảng with shredded banana blossom, lettuce and herbs and black sesame rice crackers which you break into small pieces. Mix everything together and enjoy – perhaps with a cup of green tea!

Giới Thiệu Về Cách Làm Bún Bò Huế Bằng Tiếng Anh / 2023

Học cách làm bún bò Huế bằng tiếng anh hấp dẫn dễ nấu

Giới thiệu về bún bò Huế bằng tiếng Anh như sau

If people come to Hue, they will unforgettable the flavor of Bun bo Hue – a specialty of Hue. A bowl of noodles with white noodles, pieces of pig’s trotters… will make unique impression about Hue cuisine.

Whether North, South or Central, “Bun” also creates unique and specific dishes in each region. However, in Hue, they like “bun” rather than other one because of style of “bun Hue”. Hue style not only is the elegant, sophisticated, precise dishes but also feel the spirit of the processor. Coming to Hue, either morning or afternoon, walking along the small streets, people can find easily “bun bo Hue”. Someone must select the correct address with preferred flavor.

The major ingredient to cook “bun bo Hue” is beef and pork. Beef is chosen carefully, pork would be taken from elbow down to the pig’s feet. Then take them washed, shaved pork, boiled them about half an hour. After that, they crush lemongrass and put into the boiling water. “Mam ruoc” will be used with suitable quantity in order to create an attractive scent and charming sweetness.

The Hue is famous for fussy beauty of each dish. “bun bo” bowl seem meager but elegant with sweet broth, white “bun”, few slices of red chilli and lemongrass. Pieces of pork mixed with beef creates delicious dish. The flavor is felt not only by sense but also by smell. In addition, guest must enjoy “bun bo Hue” with banana flower and white basil. Life changes and “bun bo Hue” also has some changes. Although, it has some changes, some differences, people cannot forget special dishes in Hue.

Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.

Bún bò originated in Huế, a former capital of Vietnam. Outside the city of Huế and some parts of Central Vietnam, it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Spicy chili oil is added later during the cooking process.

Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig’s knuckles. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.

Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce is added to the soup according to taste. Ingredients might be varied by regions due to their availability.

Theo: Wikipedia

Chuẩn bị nguyên liệu và cách làm bún bò Huế bằng tiếng anh đơn giản

1. Ingredients:

*For the broth:

1 kg beef/pork bones (2.2 lb)

1 kg pork trotters (pig’s front feet)

1 kg beef shank

1 kg rice vermicelli noodle

1 tbsp salt

1 tbsp sugar

1 yellow onion peeled

6 stalks lemon grass bruised

*For the Saté:

3 tbsp vegetable oil

1 tbsp minced lemongrass

1 tbsp minced shallot

1 tbsp chili powder/ chili flakes

2 tbsp fish sauce

2 tbsp sugar

4 tbsp beef broth


2 tbsp Vietnamese fermented shrimp paste (mam ruoc)

1 kg dried round thick rice vermicelli (normally labeled as Bun Bo Hue)

400 g boiled blood cubes (Huyet) 16 oz (optional)

200 g Vietnamese shrimp patties (Cha Hue) 7 oz (optional)

200 g Vietnamese ham (Cha Lua) 7 oz (optional)


50 g spring onion (1/2 cup) chopped

50 g cilantro chopped

1 medium yellow onion paper-thin sliced

Fresh greens: mint, Vietnamese mint (rau ram), bean sprouts, shredded banana blossom or shredded lettuce/ cabbage etc.

2. How to cook Vietnamese Bun bo Hue

– Step 1: Place the beef/pork bones and the pork trotters in a stockpot filled with enough water to cover. Bring to a boil over high heat and cook for 5-10 minutes until the impurities rise to the top. Dump out the whole pot, rinse the bones well to wash off the scum. Wash the pot clean.

– Step 2: Return the bones and pork trotters to the pot and fill with 5 liters water. Also add the beef shank.

– Step 3: Smash the lemongrass with a pestle or a knife handle to release the fragrance. Tie them up and add to the stockpot. Also add 1 peeled yellow onion, 1 tbsp salt, 1 tbsp sugar. Bring to a boil over high heat, then lower to medium and simmer uncovered for 1 hour.

– Occasionally skim off the scum. When the beef shrank and pork trotter is cooked, remove the meat and soak in a bowl of cold water for 5 minutes to prevent it from turning dark.

– Then drain, let cool and slice thinly into bite-sized pieces. Meanwhile continue to simmer the bones for 1-2 more hours. If you cook the stock more than 2 hours, add the bruised lemongrass only at the last hour.

– Step 4: To make the Saté, heat vegetable oil in a pan, sautee minced lemongrass, garlic and shallot until fragrant and slightly golden. Then take off the heat.

– Add chili powder, fish sauce, sugar, beef broth, stir well and simmer under low heat for 5 mins until smooth. Add half of this saté to the stockpot. Save the rest in a small bowl for serving later.

– Step 5: Cook the rice vermicelli following package instructions. Then rinse under cold water to stop the cooking process and remove the outside starch. Then rinse again under hot water. This helps the noodles to get dried faster (hot water evaporates quicker) and become more fluffy (rather than stick to each other and turn lumpy).

– Step 6: Dissolve Vietnamese fermented shrimp paste (mam ruoc Hue) in 1 cup of cold water. Let it sit for 10 minutes to settle the dregs. Fill a saucepan with 2 cups of water, add the shrimp paste liquid (discard the dregs at the bottom). Bring to boil, then remove from the heat and let it sit for 15 mins, undisturbed, to settle the dregs again.

– Then extract the clear broth on top and add to the simmering stockpot. Discard the dregs. Adjust the flavor of the broth to your taste with salt, fish sauce and chicken/pork stock.

– Step 7: To assemble the dish, place a handful of the rice vermicelli in a serving bowl. Top with the sliced beef and pork. Also add boiled blood cubes (Huyet), Vietnamese shrimp patties (Cha Hue) or Vietnamese ham (Cha Lua) if available.

– Ladle the broth over the noodles and garmish with the chopped spring onion, cilantro and paper-thin sliced onion. Serve with extra sate and the fresh vegetable platter.

Nguồn: Danangcuisine

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