5 Ways to make Nam Bo mixed vermicelli delicious to the heart

How to make Nam Bo mixed vermicelli is a hot culinary topic that is searched a lot. The recipe for making Nam Bo mixed vermicelli is very diverse. With Nam Bo mixed vermicelli, you can fully enjoy them for breakfast, dinner and dinner. Every day you are still struggling to ask the question what will you eat today? And for your menu to become more diverse, perhaps Nam Bo mixed vermicelli is a dish you cannot ignore. So today, please take a few minutes to follow Dung Ha Dry Food to find a way to make delicious Nam Bo mixed noodles!

1. Is it difficult to make Nam Bo mixed vermicelli?

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2. How to make Nam Bo mixed vermicelli with soy sauce

2.1.1 Preparation materials

• Fresh vermicelli: 1kg
• Tofu: 6 pieces
• Cucumber: 3 fruits
• Lettuce: 1 plant
• Coriander: 1 handful
• Lettuce: 1 little (yes or no)
• Roasted peanuts: 150g
• Chili: 3 fruits
• Soy sauce: 8 tablespoons
• Cooking oil: 4 tablespoons
• Salt: 1 teaspoon
• Sugar: 3 tablespoons

2.1.2 Preliminary processing of raw materials

• Buy tofu, soak it in warm water for about 5 minutes, then pick it up and drain
• Cut the tofu into bite-sized pieces, each piece 1 – 1.5cm thick
• Coriander picks up damaged, rotten, wilted stalks, … discarded. Wash coriander, drain and chop finely
• Lettuce picks up damaged leaves, old leaves go away. Wash
• Lettuce pick up stalks one by one, wash thoroughly. Let the water dry
• Chop lettuce small enough to eat
• Mix a bowl of diluted salt water. Put the lettuce + lettuce in it and soak it in salt water for about 5 minutes
• Pick up, rinse under running water, let dry
• Cucumbers are peeled, washed, halved, seeded and cut into strips
• Put the pan on the stove, wait until the pan is hot, then you put the peanuts in and roast them. Stir well with medium heat to avoid burning
• Pour into the basket, incubate for about 5 minutes
• Peanuts cooled, you close the shell, put in the mortar, smashed
• Chili cut the stalk, wash, filter the seeds, finely chop

2.1.3 Implementation steps

• Put the pan on the stove, add cooking oil, wait for the oil to boil, and fry the tofu until golden brown on both sides. Remove to a plate to drain the oil
• Mix the mixture including: 8 spoons of soy sauce + 2 spoons of white sugar + crushed peanuts + minced chili in a small bowl. Using chopsticks, stir well so that the sugar dissolves in the soy sauce
• Season and taste to suit your taste
• Put a pot of water on the stove, bring the water to a boil, and then you put the vermicelli in boiling water to make it easier to eat
• Put the vermicelli in a basket to drain
• Put on plastic gloves, load the vermicelli into bowls one by one, and arrange fried tofu on top. Around the bowl of vermicelli, you arrange cucumber + coriander + lettuce to make it eye-catching
• Slowly pour the soy sauce you just made into the bowl of vermicelli
• Using chopsticks, mix all the ingredients in the vermicelli bowl together and enjoy

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3. How to make dry Nam Bo mixed vermicelli

3.1.1 Preparation materials

• Beef tenderloin: 200g
• Fresh vermicelli: 350gr
• Bean sprouts: 200gr
• Roasted peanuts: 200g
• Purple onion: 3 pieces
• Garlic: 1 bulb
• Red horn chili: 2
• Raw vegetables: Lettuce, oregano, herbs
• Condiments: cooking oil, oyster sauce, fish sauce, sugar, salt, vinegar,…

3.1.2 Preliminary processing of raw materials

• Bought beef tenderloin washed under running water
• Mix a basin of diluted salt water, soak the beef in salt water for about 7 minutes to mask the smell
• Pick up the cow, wash it under clean running water, let it dry
• Drain the beef, cut the beef into small pieces just enough to eat. Put it in a bowl
• Bean sprouts washed
• Red onion peeled, washed, thinly sliced
• Garlic peeled, washed, minced
• Red horn chili, cut off the stem, remove the seeds, and finely chop it
• Raw vegetables pick up damaged, wilted, bruised, and rotten leaves, discard, wash
• Mix a new pot of salt water, put raw vegetables in and soak in salt water for about 7 minutes to clean the soil
• Pick up the vegetables, wash them with clean water, put them in a basket, sprinkle the vegetables with clean water

3.1.3 Implementation steps

• Put the pan on the stove, heat the pan. In a hot pan, add the roasted peanuts and roast them over medium heat for about 20 minutes
• Ripe peanuts pour into the basket, take a towel to incubate the peanuts for about 10 minutes
• Open the towel, close the peanut shell
• Get lost in the orphanage, smashed
• Put in a bowl of meat including: 1 seasoning + 1 fish sauce + 1 seasoning seed + 1 monosodium glutamate + 1 oyster sauce + 1 cooking oil + 1 ground pepper + 0.5 teaspoon minced garlic. Using chopsticks, mix well
• Let it sit for about 20 minutes for the beef to soak in the seasoning mix
• Put the pan on the stove, add cooking oil, wait until the oil is hot, then add the rest of the minced garlic and fry until it smells good
• The garlic is fragrant, you pour the marinated meat into the pan and sauté until cooked over medium heat for about 5 minutes
• Stir well to avoid burning beef, taste to see if the beef is to your taste or not
• The beef is just right, pour it out on a plate
• Wash the pan, put the pan on the stove, add cooking oil, wait for the oil to boil, then add sliced purple onions to fry until fragrant, then pour into a plate.
• Prepare a pot of hot water, pour vermicelli with boiling water + raw vegetables + bean sprouts and pour into a plate
• Put on the plastic gloves, put the vermicelli into the bowl, put the beef on top of the vermicelli
• Raw vegetables + bean sprouts + roasted peanuts arranged around the bowl
• Use chopsticks, mix well and enjoy

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4. How to make sweet and sour Nam Bo mixed vermicelli

4.1.1 Preparation materials

• Fresh vermicelli: 1kg
• Beef: 500gr
• Salt: 2 tablespoons
• Bean sprouts: 300gr
• Peanuts: 100g
• Chili: 2
• Dried onions: 3 bulbs
• Garlic: 2 bulbs
• Raw vegetables: Lettuce, basil, coriander, oregano,…
• Spices: Fish sauce, sugar, seasoning, monosodium glutamate, ground pepper, cooking oil, vinegar,…

4.1.2 Preliminary processing of raw materials

• Buy beef, you use a knife, filter out the fat as well as the white veins
• Clean beef under running water
• Mix a basin of diluted salt water, soak the beef with salt water for about 5 minutes to clean the pork and cover the odor.
• Pick up the beef, let it drain
• Put the beef on a cutting board, cut the beef into small pieces just enough to eat. Put it in a bowl
• Bean sprouts washed
• The raw vegetables you also pick up the leaves, wilted, crushed, rotten discarded boots. Wash under clean running water
• Mix two pots of diluted salt water, put bean sprouts + raw vegetables soaked in salt water for about 7 minutes to clean bacteria and sandy soil.
• Dried onion peeled, washed, smashed and minced
• Chili cut the stalk, wash, filter the seeds, finely chop
• Garlic peeled, washed, minced

4.1.3 Implementation steps

• Marinate beef with: 1 cooking oil + 1 seasoning + 1 ground pepper. Use chopsticks to mix the marinade
• Leave for about 20 minutes for the seasoning to penetrate deeply into each grain of beef
• Put a pot of water on the stove, bring to a boil, boil the bean sprouts + vermicelli and make 2 separate bowls.
• Put the pan on the stove, add cooking oil, wait for the oil to boil, then add the minced garlic and fry the garlic smell up
• When the garlic smells good, pour the seasoned beef into it and cook until it’s cooked for about 7 minutes. Remove the beef to the bowl
• Wash the pan, heat the pan, fry the peanuts until golden brown on medium heat for about 25 minutes
• Take out the peanuts in a basket and incubate them for about 10 minutes
• Close the peanut shell, put it in the mortar, pound it
• Put the pan on the stove, add cooking oil, wait for the oil to boil, then add the minced shallots and fry until fragrant. Take out the bowl
• Mixing the vermicelli mix includes: 2 tablespoons of filtered water + 2 tablespoons of fish sauce + 3 sugar + 1 tablespoon of white vinegar + minced garlic + minced chili. Use chopsticks to beat the sugar until dissolved. Taste it to see if it suits your mouth or not
• Wearing a nylon hand bag, scooping vermicelli into a bowl, using chopsticks to pick up stir-fried beef on top of vermicelli. Around the bowl of vermicelli, you put raw vegetables and peanuts around
• Slowly pour the sauce into the vermicelli, stir well and enjoy

5. How to make Nam Bo vermicelli with grilled pork

5.1.1 Preparation materials

• Fresh vermicelli: 350gr
• Pork belly: 250gr
• Salt: 4 tablespoons
• Roasted peanuts: 100gr
• Dried shiitake mushrooms: 75gr
• Carrot: 1 piece
• Kohlrabi: 1 piece
• Cucumber: 1 fruit
• Bean sprouts: 100gr
• Lemongrass: 1 piece
• Hot chili: 2
• Purple onion: 3 pieces
• Garlic: 3 bulbs
• Green onions: 3 branches
• Lemon: 3 fruits
• Ground pepper: 25g
• Seasoning: cooking oil, oyster sauce, soy sauce, fish sauce, white vinegar, white sugar, wild honey, five spices
• Raw vegetables: lettuce, herbs

5.1.2 Preliminary processing of raw materials

• Buy pork belly, wash it, use a scraper to shave it, and shave off the hair that’s still stuck on the pork skin
• Mix a basin of diluted salt water, put the pork belly in and soak it in salt water for about 5 minutes
• Pick up, let dry. Chop the pork belly into small pieces just enough to eat. Put it in a bowl
• The shiitake mushrooms are soaked in warm water for about 7 minutes to make the mushrooms soft and easy to prepare
• Using scissors, cut off the base of the mushroom
• Rinse the mushrooms with clean water, gently squeeze the mushrooms with your hands to drain the water
• Bean sprouts washed, drained
• Lemongrass cut off the head, cut away the withered stalks, crushed, washed, chopped and minced
• Peeled garlic, washed, crushed and minced
• Red onion peeled, washed, smashed and minced
• Green onions divide the onion root and onion leaves in half, wash and finely chop the onion head
• Shelled kohlrabi, washed, halved and then grated into fibers
• Grated carrots, peeled, washed, grated
• With raw vegetables, you pick up the withered, yellow, crushed, rotten leaves, discard them, and wash them clean.
• Mix a pot of diluted salt water, put the raw vegetables in a bowl of salt water for about 7 minutes
• Pick up, rinse with clean water, put in a basket to drain

5.1.3 Implementation steps

• Put in a bowl of pork belly including: 1 seasoning + 1 seasoning + 1 main noodle + 1 oyster sauce + 1 soy sauce + 1 fish sauce + 2 spoons of honey + 2 spoons of sugar + 1 five spices + 1 red onion minced + 1 minced garlic + 1 minced lemongrass + ground pepper + onion head. Using chopsticks, mix together with pork belly
• Wrap food in cling film, store in the refrigerator for about 30 minutes for the marinade to infuse each fiber of pork belly.
• Take out the pork belly, skewer it on a skewer. Keep skewering until you run out of ingredients, then stop
• Put the skewers on the charcoal grill. Bake until the meat is fragrant and reddish brown
• Making sweet and sour fish sauce to serve with vermicelli includes: 3 cups of warm water + 3 spoons of sugar + 4 spoons of fish sauce + lemon juice + minced garlic + minced chili. Using chopsticks, beat well until the sugar dissolves with the fish sauce
• Carrots + thinly sliced kohlrabi poured together. Add 2 tablespoons of sugar + half a teaspoon of fine salt + 2 tablespoons of vinegar. Mix well together
• On the stove, filter 500ml, bring to a boil, boil vermicelli and shiitake mushrooms with boiling water for about 3 minutes and then drain.
• Wearing plastic gloves, scooping up vermicelli and dividing it evenly into each bowl
• Put lettuce + herbs + bean sprouts + cucumber + kohlrabi + pickled carrots + grilled meat + fried shallots on top
• Finally, sprinkle peanuts + add sweet and sour mix, mix well and enjoy

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6. Conclusion

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