Beef and sotanghon (vermicelli noodles)
Minor renovations in the house started today. Since we’re far from the center of the town, my husband suggested that I cook extra for lunch to include the workers. It turned out that they brought packed lunches but the half kilo of sotanghon (vermicelli noodles) that I cooked was gone by 4.00 p.m anyway. More than half was consumed over lunch and the remainder for merienda (mid-afternoon snack).
Actually, a lot more food was consumed during the day. My older daughter and her classmates gave a surprise bash for their class adviser last schoolyear and I prepared baked spaghetti as her contribution to the pot luck party. That’s 400 g. of uncooked pasta. She brought most of it but I made sure that there was enough “leftover” for her sister. I started cooking the spaghetti as soon as I woke up because it had to be ready by 10.00 a.m. I cooked the sotanghon right after that so you can just imagine the kind of morning I had. With the pounding, grinding and welding all day, and my study table displaced while renovations are ongoing, well… it’s been quite a day.
Sotanghon is a variety of rice noodles. Thin and transparent, it is more pricey than the cheap bihon. While bihon is good for dry noodle dishes, sotanghon is more versatile–it can be cooked as a dry noodle dish or as a soup dish. Actually, if one considers how much liquid the sotanghon absorbs, it doesn’t turn our to be so expensive because the half kilo of dry sotanghon yields more after cooking.
The most common way of cooking sotanghon in the Philippines is with chicken meat and wood ears (recipe here). The dish is colored with atsuwete (annatto) to give it a reddish tinge.
Sotanghon is also an important ingredient in Japanese cuisine–it is what you find in sukiyaki, for instance. The beef and sotanghon dish that I cooked earlier was actually a dry version of the Japanese sukiyaki–salty and sweet with a hint of spiciness.
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12 Responses to “Beef and sotanghon (vermicelli noodles)”
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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.
hehehehe my kids love sotanghon. what they’re not too hot about is bihon.
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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.
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
Kim, no worries. College isn’t forever.
Hi Rizza. Hope you get a chance to cook my recipes.
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
You are welcome, Miam. Nothing like home-cooked meals, eh?
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?
Linda, I’m still trying to figure out the “printer friendly page” plugin of Wordpress.
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.
Market, supermarket… even in sari-sari stores, Cheri.