- Season the pork with salt, pepper, chicken stock, about 1/2 teaspoon each, and minced eco-friendly onion stem. Season shrimps gently with pepper and salt.
- Heat vegetable oil inside a large wok/pan and fry some minced shallot/garlic clove until aromatic. Adding the pork and stir-fry on medium-high until no more pink.
- Switch on high temperature and add some shrimps. Stir well.
- Add sugar and stir well for just two minutes. Adding fish sauce and simmer on medium for around fifteen minutes or before the sauce evaporates completely. Add oyster sauce/chili oil/ annatto oil for any more shiny look
- Transfer to some serving plate. Garnish with chopped spring onion and freshly cracked pepper.
- 300 g tht ba ch ct lt mng
- 800 g tm th ta u & chn
- 1 u hnh trng p dp bm nhuyn
- mui, tiu, bt nm
- 1 ms du n
- 1 ms hnh tm bm
- 3 ms ng
- 3 ms nc mm
- 1 ms du ho / du mu iu
- p tht mire cht mui, tiu, bt nm v u hnh bm. p tm cht mui & tiu
- Phi thm hnh ti bm, cho tht vo xo sn li.
- Cho tm vo (Bt la ln, tm ln mu p)
- Cho 2-3 ms ng, o u 2 pht. Cho mm vo sau cng mn rim c mi v thm ngon. Rim tm la veterans administration khong 15 pht n khi kh li. tm c mu sng p, c th cho thm t du ho hoc du iu.
- Cho ra a, thm tiu (v hnh l nu thch) n mire cm nng rt ngon. C th lm nhiu 1 ln, t lnh n dn ^^
Publish By Helen Le ( 241 Posts )
Since 2011 Helen has shared her Vietnamese home cooking video recipes online, helping viewers prepare Vietnamese Food within the easiest, fastest and many authentic possible way. Sign up for receive her newest videos free of charge: goo.gl/upfRRU