Tag: ngoai

canh mẳn

Ingredients :

  • fish or shrimp
  • One or two stalk of green onion
  • Tomato and dicon ( optional )
  • Yellow onion
  • Fish sauce

Instructions:

Boil two cups of water in a small pan ,

mash and chop the white part of green onion

add two tablespoons of fish sauce , a little bit of bouillon

add your fish in just about 3-5 minutes

last but not least, add tomatoes in wedges in

let it comes up to a boil again then turn off the stove

add green onion cut up 1/2 in long . That’s it .

For dipping sauce: Have lime or lemon juice and few slices of red pepper in a small saucer.

Oh good cook rice will go well with that , make sure you cook the rice before cooking the dishes.

Must have ingredients for a well-stocked kitchen

  • bouillon,
  • salted radish,
  • cải bắp thảo ( preserved cabbage in the jar )
  • sesame oil ,
  • rock sugar ,
  • anise stars ,
  • five spices,

 

For Phở : yellow onion, ginger, anis stars must be roasted until partly burnt, that not only flavor but color of the soup too.

For mì and hủ tiếu,dry squid, yellow onion also roasted ,salted radish another secret

Cơm Rang

Basic

Mẹ can give you a few different recipes: one called cơm rang nhà nghèo , it’s just easy as you can cook only cơm nguội , tỏi muối đường as you can start with a skillet add a tablespoon of veg oil 4-5 cloves of garlic chopped add a bowl full of cơm nguội stir around to avoid burning or sticking about few minutes then add salt and sugar to taste . That’s it .

With eggs

Another one you can mix egg into the rice before cook with chopped onion and garlic then seasoned with salt and sugar to taste .

Fancy

And here’s a fancy, delicious and luxurious one like you all had every time we got together here it is : rice, lạp xưởng , ham , pork meat , onion garlic salt,sugar and mixed vegetables such as carrots, green peas ,corn as desired. You also need to make some scrambled eggs then chop them in small chunks set aside then add to the rice when processing.
It takes long time to finish and also put more attention in order to get it tasty.

Com-Rang-Fried-Rice-Hanoi-Local-Food-Tours-4.jpg

 

Thịt Kho Trứng

INGREDIENTS

  • hard boiled eggs
  • pork (2 lbs), with meat, fat and skin, cut into chunks 2×2 or 3×3
  • coco rico coconut juice (or carbonated drink)
  • onion (halves or quartered)
  • rock sugar (1 chunk, less if using sweetened carbonated drink)

INSTRUCTIONS

  1. place boiled eggs in bottom of pot
  2. add chunks of meat on top
  3. pour coconut juice (or carbonated drink) to cover
  4. add onions
  5. add rock sugar
  6. boil on high, skim foam
  7. reduce heat, cover halfway
  8. simmer 2-3 hrs or overnight
  9. watch pot and add juice if it reduces.  water should always covered meat
  10. when done, season to taste with sugar, salt and fish sauce

 

thit-kho-trung-nuoc-cot-dua.jpg

Bà Ngoại’s Thịt Kho

INGREDIENTS

  • pork (boston butt), pork belly (2-3 lbs)
  • caramel
  • sugar (2 t)
  • salt (1 t), pepper
  • coconut juice
  • 1 medium white/yellow onion (chopped)

INSTRUCTIONS

  1. In a small pot with chopped onion at the bottom, place the meat (Boston Butt) next
  2. Add 1 teaspoon of caramel on top , about 1/2 teaspoon of salt, one teaspoon of sugar.
  3. Let it set for 30 minutes or longer as you wished (2-3hrs).
  4. When you start cooking , turn on high heat the pot covered with the a lid , keep your eyes on it  (about 5-10mins)
  5. When it is boiling around the side of the pot , you can move the meat around to avoid sticking at the bottom and burnt.  Stir the meat to get the color of its liquid , the juice should be foaming and sizzing
  6. Lower heat to medium high, cover pot
  7. When you hear sizzling sounds as the pot dries out, add about 2 tablespoons of water or coconut juice if available .
  8. Repeat this two or three times until the meat is tender .
  9. Before the last water or coconut juice you may add one tablespoon of fish sauce, stir it to combine then add water just to cover the meat , or more if you like more liquid and let it boils for one more minute then turn it off .
  10. Now you can add ground black pepper last .

Ông Ngoại’s Phở

INGREDIENTS

  • 3 lbs. ox tails
  • 3 lbs. beef bones (short rib variety)
  • 2 onions, halved
  • 1 ginger
  • 3 star anise pods
  • 1 package pho soup base (at Vietnames grocery store)
  • chicken (or beef) broth
  • salt (to taste)
  • rock sugar (a pinch)

INSTRUCTIONS

  1. in a big pot, add bones, a pinch of salt (1/2 – 1 teaspoon), and cook for 10 minutes at medium heat to clean bones
  2. remove bones and discard water.  At this time, thoroughly scrub and wash bones of all traces of blood using a good scrubber.
  3. in a big pot, place bones and enough water to cover the bones.  Add salt & rock sugar (optional).
  4. bring pot to boil, and lower to simmer.
  5. on another stove, grill onions (halving onions first) and ginger (lightly mashed beforehand) until lightly burned.   Add to pot while it’s stewing the bones.
  6. best if you let pot simmered overnight or at least 2 hrs on low heat, occasionally skimmer and remove any traces of fat/debris on top of pot.
  7. about 1/2 hr before serving, add the following items: chicken broth for additional flavor, 3 star anises (grilled lightly), package of soup base, salt to taste
  8. for rare beef, use flank steak and slice against grain into thin slices of meat, the thinner the better. You can also use the cooked short ribs as they tend to have more flavor.
  9. separately prepare fresh Pho noodle, a handful at a time in boiling water for a minute. In a big bowl, add noodle, meat, minced cilantro and onion and plenty of broth.
  10. while slurping and enjoying your bowl of Phỏ from Ba/Ông Ngoại , think of the times he comes over and smack you on the head. It’s his trademark of showing his love to you in place of a bowl of noodle.
  11. eat, drink, love noooodlllleeee .
pho