Tag Archives: Vermicelli

The noodles are a variety of pasta shaped son purposes, often used in soups. They are widely used in Asian cuisine (Chinese, Thai, Vietnamese, etc …).
The term derives from a Latin word, vermiculus, through the Italian vermicelli, worms.

In East Asia, the term rice vermicelli is often used to describe the thin rice noodles popular in China, also known as Mai Fun in Cantonese, Thai Wûns̄ên, kya zan in Burmese, and Vietnamese Bun . The term can also refer vermicelli noodles made ​​from mung bean, which is translucent when cooked, while the rice vermicelli becomes white when cooked. Mung bean vermicelli is commonly used in Chinese cooking. On the other hand, are misua vermicelli are made ​​from wheat instead of rice. Although superficially like it has a very different texture and culinary uses to other uses.

Japchae – noodles with vegetables

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Ingredients :

  • 300 g of soy noodles
  • 200 g of pork (from rib)
  • 1/2 bell pepper
  • 1 carrot
  • 1 onion
  • 60 g of black mushrooms
  • 1 egg

Sauces:

Sauce for the preparation of pork :

  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of spring onions
  • 1 teaspoon of garlic
  • pepper

Chinese vermicelli Sauce :

  • 4 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar

Preparation :

Wash and cut into julienne the pepper and carrot and put them in separate bowls and season with salt.
Rehydrate the mushrooms for 20 minutes and drain. Cut the onion into thin slice .
Saute onion and mushrooms over low heat and put them aside.

Cook a fried egg breaking the egg yolk and then cut into strips. Set aside
Cut meat into thin slices, and fry gently to pan with sauce.

Boil water and cook the noodles for 3 minutes, rinse them and cut them in half then put them in a plate.
In same skillet cook the vegetables and season with soy sauce, salt, sesame seeds, sesame oil and a little sugar. Mix.

Put everything in a large plate and add the sliced ​​egg.

Tips : There are many variants of Japchae, is added usually seafood, potatoes and mushrooms.

Anecdotes : The Japchae (noodles with vegetables) is a dish served at parties Korean traditional. Formerly the Japchae was a dish for the king, he still maintains a lot of value in the eyes of Koreans. In our day it is found everywhere on the night market and street vendors, it is eaten in the street sat around small tables in front of the stands of street vendors.

yuk kae jang kuk – Beef Stew

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Ingredients :

  • 1 kg braising beef
  • 2 teaspoons of salt
  • 1/4 teaspoon of ground black pepper
  • 24 spring onions chopped
  • 1 teaspoon of sugar
  • 125 g of rice vermicelli
  • 2 tablespoons of sesame oil
  • 2 teaspoons of chili powder
  • 2 eggs lightly beaten

Preparation :

Put the meat in a pot with salt, pepper and enough water to cover.

Bring to a boil, simmer, covered, until beef is very tender. Let cool and then crumble the meat with your fingers.

Return to pot with spring onions and sugar and let simmer 10 minutes.

Soak the rice vermicelli for 10 minutes in hot water, drain and add to the pot with sesame oil and the chili powder. The red oil rises to the surface.

Pour beaten eggs into the stew, stirring constantly, for there form the filaments.

Serve hot with rice.

Chinese Fondue

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Ingredients :

  • 300 g of chicken breast
  • 300 g of rump
  • 300 g of salmon fillet
  • 300 g of hake
  • 300 g of prawns
  • 1 chinese cabbage
  • 2 carrots
  • 8 small white onions
  • 1 bunch fresh cilantro
  • 2 vegetable broth cubes
  • 2 teaspoons of sesame oil
  • 25 g of black mushrooms
  • 2 lemons
  • 2 handfuls of bean sprouts
  • 1.5 liters of water
  • 200 g rice vermicelli
  • spicy chinese sauce
  • soy sauce
  • nuoc mam sauce
  • sweet and sour sauce

Material

  • a fondue set
  • 8 small metal strainers Chinese

Preparation :

Cut the meat and fish into thin strips and shell the shrimp.

Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and  cut lemons into quarters.

Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

You can drink the broth fragrant.

Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

Bobun beef

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Ingredients :

  • 1 package of rice vermicelli
  • 2 steak ( or bavettes)
  • ½ cucumber
  • 2 carotts
  • 4  nems of chicken
  • 8 tablespoons of sauce for nems
  • 2 tablespoons of chopped unsalted peanuts
  • 1 lemon
  • mint

Preparation :

Prepare the noodles following the instructions.

Cut meat into strips and chopped peanuts.

Peel the cucumber and carrots and cut into julienne strips and put them in a bowl.

Brown the meat in a skillet for 3 minutes, then add the beef and noodles, nems cut into three, into the bowl containing carrots and cucumbers.

Mix in a bowl of sauce for nems and lemon juice and pour into the bowl.

Add the crushed peanuts and chopped mint, mix well.

Serve.

Tips : You can add peeled shrimp.