Forum Taongo - Tao Ngo - Diễn Đàn Tao Ngộ

The noodle recipe from chị Quỳnh Như
125g rice flour
100g potato starch
25g tapioca starch
1 tsp Xanthan gum
1/2 tsp salt
130-140ml boiling water

Mix 5 times 3 minutes, rest 30 minutes. Extrude.

I used the Kenwood adapter disc 3mm x 1mm


4 lbs marrow bones
1 piece tendon (for me and only me;))
3 lbs brisket (we used this for the well done meat, not gầu)
Par boil the above 5-10 minutes. Wash well.

1 pho spice bag (Ông già quê hương), roasted and put in the included cotton bag.

Charred 1 onion and a piece of ginger. Wash and mash the ginger couple times

5 slices of daikon (about 1/2 inch thick)

Put all of the above to the 8qt Instant Pot. Add water to just under the max line. Add 1 tbsp sea salt + 2 tsp rock sugar + 2 tsp mushroom powder. Close lid. High pressure 30 minutes, natural release 20 minutes, then manual release the rest. Take out the tendon. Close the lid, let sit for 1 hour. Shock the tendon in ice water then wrap and to the refrigerator (for easier slicing later).
After 1 hour, take the brisket out, ice water shock, then wrap and refrigerate.
Take out the bones, daikon, ginger, onion.
Skim the fat to your reference. Add in more water to the 14 cup line. Put on Sauté mode to boil then adjust to your taste with rock sugar, salt, and fish sauce (I added 1 tbsp table salt + 2 tsp rock sugar + 2 tbsp fish sauce more). Add in beef balls.




@: Bé Na làm hủ tíu với máy Philips Pasta Maker HR2457/05