Vân Du Chay 55 | XÁ XÍU CHAY | Tuệ Vân hướng dẫn đơn giản, đậm đà, thơm ngon

Hello everyone, welcome back to my channel Today I'm going to show you how to make Char Siu Mee Can It's very easy to make Let's get started Ingredients 2 cans of Mee Can 1 bar of Mee Can 2 cans of Mee Can 150ml of Char Siu Sauce 1 tbsp of Vegetable Seasoning 1 tbsp of Soy Sauce 1 tbsp of Vinegar Let's get started Then we will wash the flour several times under running water until the water is clear and the flour becomes a very hard lump. This is called Mì Căn. That's the old way. Now, if you want to make Mì Căn, it's very simple. You can go to food stores that sell flour or other types of food. It's not like they only sell a little bit of soy sauce, etc. You won't be able to find it. You will call them and say that you want to buy flour to make Mì Căn. They will sell it to you. Normally, 1 kg of flour after washing is about 400-500 grams of Mì Căn. That is, we lose about... Actually, it's not called losing, because it has solidified. When you want to make Char Siu and you leave it like this, it's unlikely that it won't soak inside. There are two ways. One is to use a knife and cut it evenly. The water will soak into the Mì Căn. You can cut it wherever you want. The other way is to make it quick. For example, if you really need it but you can't wait, you can cut it first. Or you can cut it into thin slices. And we put it in, we skewer it with the Char Siu seasoning. This is Mì Căn Ống or... Here, you can see it. Some people call it Mì Căn Sợi, some people call it Mì Căn Ống. But for me, I think Mì Căn Ống is the best. Because it becomes a tube like this. If you use a chopstick, it will go straight from this side to this side. There are also two ways. One is that you will fry it and we will skewer it. But in my opinion, it's not good when it's done. If you want to fry it, wait until it's done and put it in the fridge. When you eat it, we will fry it there. It will be more delicious. Now we will boil about 300ml of water. Like this. We will put the spices in here. The first is Char Siu seasoning. You can buy this Char Siu seasoning in the supermarket. Or you can buy it in the market. One is a small package of 50g. The other is a whole box of 350-380g. And people call it Grilled Seasoning Sauce. But there is a small box below that says Char Siu Seasoning. You can buy this one. In the instructions of these packages, they will tell you how much seasoning you should use. However, if we do it their way, it's okay. But I think it's not rich and fragrant enough. So I add a little more seasoning. We used 150g or 150ml of Char Siu seasoning. Now we add 1 tablespoon of seasoning seeds. 1 tablespoon of soy sauce. To create the characteristic red color of Char Siu. Instead of buying the powder, we don't know the source. You can use the oil. Now we will boil this spice mixture. We will tear the Baro tree. And we don't cut it. We tear it like this. We put it here. If you don't eat Baro, you don't have to. Now we wait for this mixture to boil. When it boils, you will add the noodles. We will cook until this mixture is reduced. It's still a bit thick. Then we turn off the stove. This is the first way to eat right away. The second way. But for those of you who haven't eaten yet, but we want to prepare the Char Siu dish for a few more days before we eat. You cook for about 5 minutes. Turn off the stove. Let me give you an example. Don't cook anymore. Turn off the stove. Just soak it like this until it cools down. Find a box of stainless steel or a box of glass. Don't use a plastic box. It's not very good. We will put this mixture of noodles. Put the noodles in. And we pour this water over it. When you put it in a small box, this amount of water will definitely be left on top. And we'll save it for tomorrow. Or this afternoon. That is, the afternoon of the 5th week after we eat. We'll start taking it out. And we'll do it again until it's hot. Now I'm going to continue my way. Because my way is the way to make Char Siu. You just leave it like this. It has the smell of Baro, but I won't lose my work later. You see that in about 15 minutes, the water in the pan starts to boil again. And the piece of noodles you see, it's shiny. Of course, this noodle will be better than this noodle. Now what do we do? We'll turn off the stove. You'll say, but you just said it was sticky. No, I just said it was sticky. I didn't say it was sticky. Because we eat Char Siu, but we don't go with the Char Siu sauce, it's very bad. So now we'll take it out on a plate. This is what I take out for this Char Siu. In a little while, I'll pour the sauce I made. I'll pour it here. When we eat it, we'll cut it. This one is very juicy. This one is also juicy, but it's definitely not as juicy as this one. So there are two ways. The first way is to take it out and let it cool. When it's really cold, we'll spread it over the oil, that is, we'll put very little oil on the pan. We'll cut this bacon into thin slices. Then we'll press the pan a little bit, and we'll pour this Char Siu sauce on it, and we'll eat it. The second way is to boil it in the oven, or we have the natural part of it, we don't need to put it in the oven, we can grill it as we want. Now I see people selling non-oil grills, you can use it. Here I keep it intact. And we'll pour this Char Siu sauce on it. Dear friends, it's not very difficult to make Char Siu. And depending on the ingredients you choose, whether it's noodles, or veal, it's up to you to choose, anything is fine. The method is the same, the technique is the same, the only difference is the ingredients. We can prepare a tray of Char Siu and put it in the fridge. What do we use Char Siu for? First, we eat it with noodles, we call it Char Siu noodles. We can use it to stir-fry noodles, to fry rice, even to wrap bread, it's also very delicious. I hope you can make Char Siu with noodles, it's very fast and easy. Goodbye and see you again in the next episode of Van Du.