Surprise beef leaves

First is the delicious aroma of white basil leaves and Siamese chili, mixed with the slightly sour smell of giang leaves and the hot taste of fresh beef. The green color of white basil - fresh Siamese chili, tinged with a little red from giang leaves and cooked beef. Everyone's eyes and nose suddenly lit up, so each person took a bowl and continuously slurped, exclaiming. Light, quick, but rich, sweet and fragrant. Everyone was surprised by the "deliciousness" of the sour beef soup with giang leaves.

Sour beef soup with sorrel leaves.

It turns out that this is a type of sour soup cooked by the Central Highlands people, absolutely no fish sauce. Just a little bit of sliced ​​lean beef, simmered in boiling water then scooped out. Continue to cook the pot of water with the whole leaves of the giang leaves. Season with salt to taste. Then pour the beef back into the pot of water, sprinkle with a little crushed green chili and a handful of white basil leaves. If you like seasoning powder, add a little. So you have a bowl of fragrant, steaming beef soup with giang leaves.

Those who like spicy and salty food can add a bowl of salt and pepper, and if you like, add a plate of white basil. Not only for snacking, the beef with giang leaves is delicious when eaten with rice, vermicelli, noodles or rice paper. Just be a little patient, anyone can cook this dish. Simple, quick, only takes ten minutes, but the aftertaste of sour beef soup with giang leaves is extremely impressive!

Hung Phien

Source: https://baodaklak.vn/du-lich/202505/bat-ngo-bo-la-giang-6131173/