Ingredient
Rice vermicelli (thick) 8 taels
Beef brisket 6 taels
Stock 4 taels
Choy sum 6 stalks
Ginger 4 slices
Chopped shallot 1 clove
Crushed garlic 1 clove
Seasoning
Chu Hou paste 1 tsp
Seasame oil 1/2 tsp
Chicken powder 1/2 tsp
Dark soy 1/4 tsp
Sugar 1/4 tsp
Salt a pinch
Method
Chop beef brisket in chunks. Blanch.
Saute shallot, garlic and ginger. Add Chu Hou paste and beef brisket. Stir well. Add water (enough for covering beef brisket) and simmer for 45 minutes.
Cook rice vermicelli in boiling water. Blanch choy sum in salty water with oil. Drain and set aside.
Bring stock to a boil. Add seasonings. Put in rice vermicelli and flank beef. Stir well. Add in chop sum and serve in a preheated casserole.
