Beef and sotanghon (vermicelli noodles)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

To cook the beef :

500 g. of uncut beef brisket
some beef bones
a whole garlic
2 whole onions
a bay leaf
some peppercorns
a bunch of leeks
patis

To complete the dish :

500 g. of sotanghon
1 head of garlic, peeled and minced
a thumb-sized piece of ginger, grated
half a head of cabbage, shredded
12 shiitake mushrooms, stems cut off and the caps sliced thinly
a bunch of wansuy (cilantro or coriander leaves), leaves and stalks cut into 1-inch lengths
a bunch of onion leaves, cut into 1-inch lengths
about 6 c. of beef broth
about half a cup of light soy sauce (more if the beef broth is bland)
about 3 tbsps. of sugar
about 4 tbsps. of cooking oil

Cooking procedure :

Place the beef in a casserole. If you have beef bones, add them in–they will improve the flavor and the texture of the broth tremendously. Cover with water and bring to a boil. Remove the scum as it rises. Add the rest of the ingredients, season with patis, and simmer until the beef is tender. Remove the beef from the broth and cool for about 10 minutes (longer if possible–cooling the meat makes slicing easier) before slicing thinly. Strain the broth and set aside.

Soak the sotanghon in cold water for 10 minutes. Drain well.

Heat the cooking oil in a large shallow pan. Saute the garlic and ginger until fragrant. Add the beef slices and pan fry for a few seconds. Pour in the soy sauce, add the sugar and stir. Add the vegetables, including the mushrooms, then the drained sotanghon. Pour in about 4 cups of beef broth. Stir to distribute the vegetables evenly. Simmer until the broth has been absorbed by the noodles. If the sotanghon is not tender enough, add another cup of broth, then simmer as before.

And that’s it. Simple, huh? Well, less is more. The flavorful beef broth, the spices and the mixture of light soy sauce and sugar are all you need to make this wonderful dish.

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April 24, 2006  Print This Post   
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Comments

12 Responses to “Beef and sotanghon (vermicelli noodles)”
  1. Jayred says:
    April 25, 2006 at 10:32 pm

    I’m not a pancit person, but I’ll eat pancit sotanghon anytime! And yours, based on the pic, looks super yummy. Ginutom ako bigla. :-)

    Reply
  2. Connie says:
    April 26, 2006 at 2:07 am

    hehehehe my kids love sotanghon. what they’re not too hot about is bihon. :razz:

    Reply
  3. Robert Eaton says:
    April 26, 2006 at 11:58 pm

    Hello!

    Nice job! Would you be interested in starting your own recipe section in my cookbookwiki?

    I am looking for a few good people like you to represent our Wold of Cuisines on my site by posting recipes and articles.

    The World of Cuisines Section of my site is located here:

    http://www.cookbookwiki.com/Category:Cuisines_of_the_World

    I am in desperate need for someone to proofread and help guarantee the data is accurate. Any feed back would be greatly appreciated.

    Our site’s mission statement is located here:

    http://www.cookbookwiki.com/Cookbookwiki:About

    If you know someone who may be interested in this cause… please send them to me! I really believe you have done an awesome job with your photos and your recipes are some of the best recipes I have seen! Please contact me to discuss this opportunity.

    Thanks and Best Regards!

    Robert Eaton
    http://www.cookbookwiki.com
    wikimanager@yahoo.com

    Reply
  4. Kim says:
    April 27, 2006 at 10:07 am

    It looks very tasty. It makes me miss home cooked food. With being in college and living in the dorms, I do not have the time or the proper kitchenware to cook for myself.

    Reply
  5. Rizza says:
    April 27, 2006 at 7:26 pm

    Hello, I love your blog! I was searching for a calamares recipe and ended up here. Well, glad I did! Thanks a lot for people like you. I subscribed and will try to go over all your posts one of these days. Nice photographs too. Will tell my cooking friend about it too! ü

    Reply
  6. Connie says:
    April 28, 2006 at 1:11 am

    Kim, no worries. College isn’t forever. :)

    Hi Rizza. Hope you get a chance to cook my recipes. :)

    Reply
  7. Miam says:
    April 29, 2006 at 1:29 am

    Hi Connie!

    I have been living here in LA for almost a year now, after graduating from AdMU in March of last year. Obviously, I am still struggling to learn how to take care of myself, after living at home my entire life!!

    I never really cooked full meals before, so your site really helps a lot. My ate and I always look to your recipes for much-needed advice, especially when we are craving home-cooked Filipino food.

    I don’t know what I’d end up eating, if not for your site. Thanks you so much :)

    I don’t know what I’d eat if not for this web site.

    Thank you so much :)

    Reply
  8. Connie says:
    April 29, 2006 at 2:12 am

    You are welcome, Miam. Nothing like home-cooked meals, eh? :grin:

    Reply
  9. LINDA says:
    May 6, 2006 at 4:16 am

    how do I print recipes without highlighting and using “print selection”? Also, I can’t seem go forward to other highlighted recipes or categories. What am I doing wong?

    Reply
  10. Connie says:
    May 23, 2006 at 9:40 pm

    Linda, I’m still trying to figure out the “printer friendly page” plugin of Wordpress.

    Reply
  11. Cheri says:
    October 31, 2007 at 5:45 pm

    Hi ms. Connie, I’m sorry, but where can I buy some peppercorns. Lots of your recipes includes peppercorns and I just don’t know where I can get it. BTW, you’re blog really helps a lot of people who can’t really cook like me.

    Reply
  12. Connie says:
    October 31, 2007 at 6:36 pm

    Market, supermarket… even in sari-sari stores, Cheri.

    Reply
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