Changde beef rice noodles

Method

1. 1 Simmer beef bones with ginger for 70 minutes to make a base broth, then strain it.
2. 2 Sauté the fermented soybean paste with dried chili peppers and cinnamon in oil for 4 minutes until the oil turns red and fragrant.
3. 3 Simmer diced beef shank in red oil with soy sauce for 50 minutes until tender but still retaining its shape.
4. 4 Keep the braised meat and bone broth separate, and combine them in a bowl; cooking them together will make the broth cloudy and lose the clear flavor of Thuong Duc rice noodles.
5. 5 Blanch the rice noodles for 90 seconds, then arrange them in a bowl and pour hot broth over them.
6. 6 Arrange the braised meat with red oil on top, then sprinkle with chopped scallions.

With an appliance

• Pressure cooker 1 hr

  Simmer the bones in high pressure for 30 minutes and braise the beef shank in high pressure for 20 minutes in two separate batches, without mixing the two pots together.