Bún xào nghệ với đuôi bò, fried vermicelli with turmeric and beef tail, is a dish from the central region of Vietnam. Beef tail is boiled until soft, fried with garlic and fresh turmeric, then tossed with fresh vermicelli. I first had it last year on a visit to the area, when the local people there recommended it to me. Ingredients 500 g beef tail 5–6 bulbs fresh turmeric Fresh vermicelli Coriander, salt, Maggi seasoning, fish sauce, garlic, chili and vinegar How to make bún xào nghệ với đuôi bò 1. Clean and boil the beef tail Clean the beef tail carefully 2–3 times in water with a little salt, then chop it into short pieces. Bring water to the boil with a little vinegar and salt, put the beef tail in for 5 minutes, then wash it again. Put the beef tail into a pot, pour in water to cover it and cook until the beef is soft. Lift the beef tail out into a bowl. 2. Prepare the turmeric and vermicelli Peel the turmeric and smash it well. Bring water to the boil and soak the fresh vermicelli in it for 5–8 minutes, then rinse it straight away under cold water. 3. Fry the beef tail with turmeric Heat the oil, add minced garlic to the pan and fry until fragrant. Add the turmeric and fry for 3–4 minutes. Add the boiled beef tail and season with 1 tablespoon fish sauce, 1 teaspoon salt, sliced chili and Maggi seasoning. Stir well so the seasoning gets into the beef tail. Add 1 tablespoon water (you can use the broth from boiling the beef tail for more flavour) and cook for another 15 minutes. 4. Add the vermicelli and serve Add the vermicelli to the pan and stir gently. Season again to your taste. Before serving, sprinkle sliced coriander over the top. Eat it hot. Share:
