- Wash the damaged grain"go tm" a couple of occasions before the water becomes obvious. (If you cannot find damaged grain, wash and soak normal grain in water for one hour. Then rub together with your hands to interrupt the grain. Case an indicator to "fake" the damaged grain texture. It isn't essential though). Add boiling warm water to barely cover the grain and press to prepare inside a grain oven.
- To help make the grilled pork chop, inside a large bowl, combine the minced lemongrass, garlic clove, soy sauce, fish sauce, honey and vegetable oil. Mix well. Rub the marinade on sides from the pork chop and hang aside for any couple of hrs or overnight within the fridge.
- Preheat the oven to 190°C (375°F). Line the baking tray with aluminum foil and bake the pork chops for fifteen minutes, then turn on them and bake for an additional fifteen minutes. You may also grill on char coal or pan-fry them. The cooking might vary with respect to the thickness from the pork chop.
- To help make the meatloaf, crack 4 eggs inside a bowl, separate 2 yolks inside a separate bowl. Beat the eggs and add some chopped bean threads, and minced woodear mushroom, shallots and meat. Season to taste with salt, pepper, fish sauce and vegetable oil. Mix well.
- Line a square mold/container with food plastic wrap. Add some meat mixture and steam for half an hour. Then open the lid and spread the reserved egg yolks on the top of meatloaf. Steam for an additional a few minutes, uncovered, to attain an attractive meatloaf with yellow surface.
- To put together the dish, fluff the cooked damaged grain and compress inside a bowl. Then transform it upside lower on the plate in order that it may come in a pleasant shape. Add cucumer and tomato slices, pork chop, pickled daikon and carrots. Top the grain and pork chop with a few scallion oil. Serve having a bowl of Vietnamese dipping fish sauce.
- *Sn nng*
- 2 lt sn khong 500g
- 1 ms s bm
- 1 ms ti bm
- 1 ms nc mm
- 1 ms x du
- 1 ms mt ong
- 2 ms du n
- *Phn ch trng*
- 40 g bn tu ngm n v ct nh
- 1/2 chn nm mo / mc nh ngm n v bm nh
- 4 trng
- 200 g tht bm
- 3 ms hnh tm gi/bm nhuyn
- 1 ms mm
- 1 ms du n
- 1/2 mcf mui
- 1/2 mcf tiu
- *Cc nguyn liu khc*
- 3 chn go tm
- 1 c chua
- 1 da leo
- 1/2 chn chua
- 1/4 chn m hnh
- Go tm vo sch. (Nu khng c go tm, vo ri ngm go thng 1h, sau ch xt cho ht go v ra gi go tm). Nu nu nhiu th phi hp/hng go (nh xi). Nu 1-2 lon th c th dng ni cm in. nc nng sm sp mt go ri bm nt nu bnh thng.
- p 2 lt tht ct lt mire s, u hnh trng v ti bm. x du (nc tng), mm, mt ong (hoc ng), du n. Trn u v p u ln 2 mt ming tht. p mire ting hoc qua m cho thm.
- Bt l nng 190°C (375°F). Nng mi mt 15 pht. Cng c th face hoc nng than. Thi gian nng gia gim ty dy ming tht.
- Lm ch trng: p 4 trng, tch ring 2 lng . nh trng, trn mire nm mo v bn tu, 3 ms u hnh bm v tht xay. (Nu mun ch trng mm xp th phi cho t tht thi). Nm mm, mui, tiu, bt nm, du n.
- Lt khun bng ni-lon bc thc phm, cho tht vo hp 30 pht. M np v qut lp lng trng ln b mt. Hp thm 5 pht na (khng y np). Nu nng cch thy trong l nng th m h ca l mt ch trng c mu vng p.
- Xi cm tm ra chn, nn li v p ngc ra da. Thm da leo c chua, sn nng, ch trng, v m hnh. Khi n ri nc mm pha nht.
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