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Steamed momordica glutinous rice
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| Soak glutinous rice in water overnight. Drain. |
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Cut open the momordica (qua gac). Remove flesh and large black/red seeds. Mix this with a small cup of rice alcohol. Mix rice with salt and qua gac mixture. Steam in a rice steamer. During steaming, add some chicken fat and stir through. When steamed, add a little sugar and stir through with chopsticks. Mound onto a plate and decorate with the black seeds from the fruit. |
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Soft green bean cake
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| Soak green beans in water overnight to soften. |
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Rub and remove skin. Drain. Cook in boiling water until soft. Drain and grind into a wet powder. Mix with sugar in a pan over a medium heat. Keep stirring until a little drier and smoother. Place in a mound and invert onto a plate. Sprinkle with sesame seeds. To serve, cut into slices like a cake. |
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Preserved fruit
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| Prepare a week before Tet. The most important thing is to maintain the shape of the fruit. Use apple, potato, tomato, plum, ginger, mandarin, or gourd. |
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Apple: Pierce skin lengthwise, but don’t cut too deep. Place in a bowl of cold water and lime. Soak overnight. Wash carefully and dry. Cover in red sugar. Stir very carefully in a dry pan over low heat until sugar melts and solidifies. Take off heat. Press down carefully on top of apple to make into shape evocative of a seashell. If using a kumquat, a traditional Tet fruit, use white sugar to keep the natural orange colour of the fruit. You must also keep the stalk in to keep the shape. You must also carefully press juice out after piercing skin. |
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Dried pig skin
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| Soak dried pig skin (the skin should be yellow, which means it has been pre-treated) in water for one hour. |
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Drain and then add a cup of rice whisky and fresh ginger. Rub onto the skin (this will remove the smell). Cut into diamond-shaped pieces. To make fresh chicken stock, add dried shrimps and dried huong (perfume) mushrooms, which have been pre-soaked in warm water, to 2-3 chicken carcasses. Bring to boil and simmer. Remove the dried mushrooms. Cut carrot and kohlrabi into decorative shapes (flowers, leaves etc). Boil the dried pork skin in the chicken stock for several minutes until tender. Add French/ string beans. To serve, mix all drained ingredients (place vegetables on top) and garnish with coriander. |
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Boiled rice and pork cakes
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| Boiled rice and pork cakes are usually cooked 2-3 days before Tet. |
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Both can be kept for about two weeks in cool temperature. However, after this time they become hard and must be re-boiled. Soak some green beans overnight in water to soften. Drain, rub and clean to remove the skin, and leave to dry. Next, cook the beans in a steamer and grind. Form into balls the size of tennis balls. Soak some glutinous rice overnight. Clean and rinse. Mix with a little salt. Cut fresh pork meat (lean or fat, according to personal taste) into 2cm strips. Mix with salt, fish sauce and pepper, and leave for about one hour. Clean dong leaves (leaves from arrowroot) and place them over each other to form a cross. Place an amount of rice in the centre of the leaves. Shape into a square (the southern version is in a circle). Press a "ball" of green bean on top. Then, add 1-2 pieces of marinated pork, then more green bean, and finally rice. Press firmly into a compact square and wrap the leaves over to cover the cake completely. Tie with bamboo strings. Place in a large pot of boiling water and boil overnight. Squeeze the moisture out by placing it in a colander with a heavy object on top. To serve, untie and open the leaves. Invert on a plate and cut into pieces using the bamboo strings, not a knife. Serve cold. |
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Banh la cha tom
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| Anyone who used to experience the dish would never forget such simple cake made from grilled rice cake |
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The cake must be as thin as a leaf but flexible enough. Cray fish must be brittle and sweet. Serving with long jawed anchovy sauce. Banh la cha tom does not as heavily smell as the majority of the other dishes but gentle, elegant and attractive to customers |
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Com hen song Huong
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| Com hen has a sweet-smelling flavor of rice, onion, and grease, as well as strange tastes of sweet, buttery, salty, sour |
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You have to arrive to Hen river-islet in the Perfume River to have the original Com hen. However, you can find out the dish on some streets in Hue City. It requires 15 different raw materials to prepare for the dish, including mussel, fried grease, watery grease, peanuts, white sesames, dry pancake, salted shredded meat, chilly sauce, banana flower, banana trunk, sour carambola, spice vegetables, peppermint, salad, etc. Com hen is always attractive to many customers because it is tasty and, at the same time, economic to anybody. |
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