Filet Mignon Vermicelli Soup (Bun Bo Hue)

Filet Mignon Vermicelli Soup (Bun Bo Hue)

Ingredients for Soup
1 kg of filet mignon | 1 pcs of oxtail (cut into pieces) | 4 stalks of lemongrass (pounded) | 1 tsp ground pepper | 1/3 cup of chopped shallots | 1/4 cup of minced lemongrass | 2 tbsp of chili powder | 1 tbsp of minced garlic | 1 tbsp of shrimp paste | 2 tbsp of sugar | 1/4 cup of vegetable oil | 2 tbsp of salt | 3 liters of water | Rice vermicelli | Coriander, sliced spring onion | Fresh vegetables; basil, Vietnamese coriander, cabbage, peppermint, lemon and sliced onion

Direction
1. Put filet mignon and oxtail in a pot, add water, pounded lemongrass and boil until tender. Then set filet mignon and oxtail, aside. Prepare the broth by filtration sieve.
2. Heat pan, add chili powder, shallots, garlic, lemongrass and shrimp paste. Stir fry for 2 minutes or until fragrant. Put them in broth pot (no. 1). Season with salt, sugar, ground pepper. Simmer for about 20 minutes.?
3. Put rice vermicelli, pieces of filet mignon and oxtail in a bowl. Pour soup, top with fried KANI. Sprinkle with coriander and spring onion. Serve with fresh vegetables.

Ingredients for Fried KANI
100 g of KANI SUPREME (tear into small pieces) | 1/2 cup of crispy flour | 1/2 tbsp of curry paste| 1/4 tsp of sugar | 1/2 cup of water | Vegetable oil for deep frying

Direction
?1. Mix crispy flour, curry paste, water and sugar. Stir well.
?2. Add KANI SUPREME into the mixture and stir well. Fry them in hot vegetable oil over medium heat. Flatten it (beware not to be too thick). Scoop out and drain.