Mukbang Recipe
Edamame, vermicelli in pho kieu sauce, crispy garlic, savory chili glaze, lemon-grass shrimp
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Ingredients
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Edamame
Vermicelli in Pho Kieu Sauce
Crispy Garlic
Savory Chili Glaze
Lemon-Grass Shrimp
Method
Edamame
- 1
Prepare Edamame
In a large pot, bring water to a boil. Add edamame pods and salt, and boil for 5 minutes. Drain and set aside.
Vermicelli in Pho Kieu Sauce
- 2
Cook Vermicelli
In a pot of boiling water, add the rice vermicelli. Cook for about 4-5 minutes or until tender. Drain and rinse under cold water to stop cooking. In a bowl, toss the vermicelli with Pho Kieu sauce, chopped cilantro, and sliced green onions.
Crispy Garlic
- 3
Fry Garlic
Heat vegetable oil in a small pan over medium heat. Add sliced garlic cloves and cook until golden brown, about 2-3 minutes. Remove from heat and drain on paper towels.
Savory Chili Glaze
- 4
Make Chili Glaze
In a small saucepan, combine chili sauce, soy sauce, and honey. Heat over low-medium heat until blended, stirring frequently for about 3-4 minutes. Remove from heat and set aside.
Lemon-Grass Shrimp
- 5
- 6
Cook Shrimp
In a skillet over medium-high heat, cook the marinated shrimp for about 3-4 minutes on each side until pink and opaque. Remove from heat.