Ingredients:
4-5C of water
250g of beef
25g vermicelli noodle (sotanghon)
2pcs. of Taro (gabi)
3pcs cabbage leaves
10g beef cubes
1tblsp of salt
1pc. red oninons
pinch of garlic powder
Directions:
On a stockpot put 4-5 cups of water add the 250grams of beef then bring to a boil for 5 minutes then simmer for 30minutes.
when its tender remove the beef and cut it into strips, from the broth add 10grams of beef cubes, onion then season with salt and garlic powder.
On another stockpot-
blanch sotanghon(vermicelli noodles), 3pcs. of cabbage and 2pcs of taro into boiling water.
In a serving bowl sotanghon, cabbage, taro must placed first, pour on the beef broth and add the tender beef on top and garnish with rose tomato and spring onions.
4-5C of water
250g of beef
25g vermicelli noodle (sotanghon)
2pcs. of Taro (gabi)
3pcs cabbage leaves
10g beef cubes
1tblsp of salt
1pc. red oninons
pinch of garlic powder
Directions:
On a stockpot put 4-5 cups of water add the 250grams of beef then bring to a boil for 5 minutes then simmer for 30minutes.
when its tender remove the beef and cut it into strips, from the broth add 10grams of beef cubes, onion then season with salt and garlic powder.
On another stockpot-
blanch sotanghon(vermicelli noodles), 3pcs. of cabbage and 2pcs of taro into boiling water.
In a serving bowl sotanghon, cabbage, taro must placed first, pour on the beef broth and add the tender beef on top and garnish with rose tomato and spring onions.
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