Vermicelli and Beef Tail

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Vermicelli and Beef Tail
Boiled noodles are hot, mixed with spices, fat beef tails, fragrant aromas and especially the sensation of the tongue of turmeric, creating delicious and delicious dishes of Central Vietnam.
Vermicelli and beef tails
Material:

500 tails, can use pig tails
5 - 6 small fresh turmeric
Nut noodles, can use fresh noodles or vermicelli
Less saturated ship, salt, seasoning, fish sauce, garlic, chilli, vinegar.

Making:

Step 1:

The tail of the cow is washed, boiled with boiling water, added a little vinegar, salt, the tail of the cow to boil about 5 minutes, then poured into the basket, wash the cow back to clean it.
Next to the tail of the cow to the pot, until soft. To save time you can bend the tail with a pressure cooker.

Vermicelli and beef tails
Step 2:

The tail of the cow after soft, picking out the bowl to separate.

Vermicelli and beef tails
Step 3:

Fresh cut shells clean, puree.

Vermicelli and beef tails
Step 4:

If using noodles, soak the noodles in cold water for about 15 minutes, then boiling water, boiled noodles for about 5-8 minutes. Turn off the kitchen, tightly cover the lid of the noodles will continue to ripen, wait for you to cool down the cold water noodle and rinse the noodles to the bush. If you use fresh noodles, you use clean hands for the noodles.

Vermicelli and beef tails
Step 5:

Heat oil, non-garlic aromatic, for safflower to fry in fragrant.

Vermicelli and beef tails
Step 6:

Then fry the beef with a spoon, add a tablespoon of fish sauce, a little salt, chopped chili and nut seeds, using chopsticks to make the infiltration of the cow's tail, if the water can be poured into a little water. Filter, boil for about 15 minutes until dry.

Vermicelli and beef tails
Step 7:

Let the noodles into the island, lightly hand to the noodles are not crushed, tasting the spice just eat, off the kitchen add the smell of the chopped shrimp into the pan, hot dishes.