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Strange mouth with Thai Binh vermicelli

Tuesday, April 19, 2022 16:00 PM (GMT+7)

Different from normal bun bung, Thai Binh vermicelli is unique in that it must be cooked with banana flowers, served with meatballs wrapped carefully in river bones.

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Bun bung is quite popular in the North. This dish often appears by many other names such as: vermicelli, vermicelli, vermicelli, etc.

But unlike everywhere else, Thai Binh vermicelli is special in that it must be cooked with banana flowers, served with meatballs wrapped in river bones. That is what makes the dish so popular and has a very unique taste.

How to cook this dish is not difficult but to achieve the deliciousness is not easy. The chef needs to prepare thoughtful ingredients combined with a delicate culinary taste. Here are the steps to make Thai Binh vermicelli you can refer to.

Material:

– 300 g of tubular bone

– 300g pork leg meat

– 100 grams of lean meat and ground fat

– 2 bunches of river bones

– 1 banana flower

– 2 tomatoes

– Green onions, dried onions, Chinese coriander, perilla, bay leaves, lettuce or lettuce

– Spices: cooking oil, salt, monosodium glutamate

-1 kg of vermicelli

Processing:

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– Thinly sliced ​​banana flowers. Wherever Thai goes, drop into a pot of water mixed with a little lemon juice or a pot of water to wash rice, so that the banana flowers are less acrid and not dark.

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– Perilla, guise leaves, lettuce picked and washed, finely chopped. Chopped dry onion. Tomatoes add areca zone.

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– Tub bone, hock, pork leg meat, washed, put in a pot of boiled water and blanched for a few minutes to remove impurities. Remove and rinse thoroughly.

– Put another pot of water on the stove, put the above ingredients in the same ginger and a little salt. Bring to a boil for about 10 minutes, then reduce heat to low. During the cooking process, skim occasionally to keep the water clear.

– When pork leg and pork leg are cooked, take it out and put it in a bowl of boiling water to cool with ice cubes and a few slices of lemon to keep it crispy. When cool, take out and pat dry. Particularly, the pork leg meat is put in the refrigerator to make the meat firmer, easier, and more beautiful when slicing. The bone part continues to simmer for another 30 minutes to get the broth.

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– The ground pork is mixed with seasoning powder, pepper, a little chopped dried onion and chopped river bone leaves and marinated for about 20 minutes. Take the leaves of the river bone to wrap the meat into small balls so that the whole part of the leaves will cover all the meat, the new balls will not break when simmering. You can use thin bamboo wire, pineapple thread, onion leaves or a toothpick to tie the leaves of the river bone.

– Put the pan on the stove, add the cooking oil to heat. Drop the cassava leaf ball into the frying pan.

– After simmering, remove the bones and then drop each river bone ball into the pot of broth to cook until the patties are soft, then take them out.

– Pick out banana flowers, drain the water. Saute onions, stir-fry banana flowers with 2 tomatoes and add a little spice to taste. Next, pour everything into the pot of broth and continue to simmer (after the ball is cooked).

– Add seasoning to taste and cook until banana flowers are soft. The standard broth is the cloudy broth that is secreted by the banana flower resin, not clear.

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– Blanch the hot vermicelli and put it in a bowl, add pork belly, sliced ​​pork leg, pork leg, some herbs, then scoop hot broth with soft ripe banana flowers on top.

Finished products:

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The bowl of vermicelli is attractive because the outside is still crispy, the inside is soft and moist, the broth is rich and fragrant, and the pork leg remains crispy and firm. The acrid taste of banana flowers has been softened by the greasy taste of pork leg meat, so it will be both soft and sweet to eat.

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at Blogtuan.info – Source: 24h.com.vn – Read the original article here

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