1. MIEN NGAN
Ingredients for cooking goose vermicelli:
– 1 goose.
– Vermicelli (200g) (if you like, you can also replace it with vermicelli).
– Dried bamboo shoots (200g).
– 5-7 shiitake mushrooms.
– Green onions, Chinese scent.
– Ginger, purple onion.
– Lemon, garlic, chili.
– Spices: fish sauce, pepper, salt, seasoning powder.
How to cook goose vermicelli
– Buy the Ngan and rub it with a mixture of white wine and ginger, then rinse with clean water, use a knife to cut off the head, wings, and neck to simmer in water and boil the body to cook noodles.
– Put the goose into the pot and boil for 30-40 minutes with 1.5 liters of water, 2 tablespoons of soup powder, 1 crushed ginger, 1 garlic and 2 purple onions over low heat.
– After boiling the goose, take it out and soak it in a bowl of ice cold water for 15 minutes.
– After that, take out the meat and slice it, put the bones in the pot to simmer with the goose wing neck.
– Soak bamboo shoots in rice water for 1 day. Boil bamboo shoots, pour water 2-3 times, then drain.
– Put the pan on the stove, fry the onions, add the bamboo shoots and stir-fry quickly, season with a little fish sauce and salt to taste. Pour the bamboo shoots into the pot of water to boil the goose, bring to a boil, then lower the heat and simmer for 20 minutes.
– Wash and chop green onions and coriander. Sliced chili, minced garlic.
Enjoy
– Boil vermicelli/vermicelli with boiling water until cooked and soft, pour into a bowl, arrange goose meat, green onions, Chinese coriander, chili, garlic and pour in broth.
The goose vermicelli has an attractive aroma, the goose meat is soft and sweet, the chewy vermicelli threads blend with the sweet and rich broth, the dried bamboo shoots are soft and lightly crispy, very suitable in the cold weather of early winter.
2. GRILLED RICE WITH GRILLED RIB
Make grilled ribs
Rib marinades:
– You can choose baby ribs/stem ribs or cutlet ribs.
– Choose ribs that have a little fat so they won’t dry out when grilled.
– Choose ribs that are light pink in color, press the meat to be elastic and soft, the dry side is not watery.
– Need to use pork fat or chicken fat to marinate and coat the ribs when grilling.
– Ribs need marinating time for over 8 hours to absorb the spices and need to be grilled over two fires so that the ribs are cooked evenly and have a beautiful color.
– During the grilling process, you need to brush the sauce on the ribs many times to keep the ribs from drying out.
– Ribs should be left in large pieces/lumps/pieces when grilling. Cut them after grilling so that the ribs don’t let out the sweet juices in the meat.
Ingredients for grilled ribs:
– 1 kg of pork ribs/cutlet ribs.
– 4 lemongrass roots, crushed to get juice.
– 2 purple onions, crushed to get juice or 1 spoon of onion powder.
– 2 garlic bulbs crushed to get juice or 1 spoon of garlic powder.
– 2 spoons of oyster sauce.
– 2 spoons of rice marinated with char siu meat or 1 spoon of powdered rice marinated with Thai char siu meat.
– 2 tablespoons cooking wine/rice wine.
– 2 tablespoons of condensed milk.
– 2 tablespoons of chicken fat or pork fat (put in the green onion heads and saute until fragrant until the onion oil is marinated to make it more fragrant).
– 3 spoons of fish sauce.
– 1 tablespoon soy sauce.
– 1/2 teaspoon minced chili.
– 1 can of soda or coke.
– 1 teaspoon of baking soda.
– Rib dressing mixture: 2 spoons of rice with onion oil + 1 spoon of char siu sauce + 2 spoons of molasses rice/honey + 2 spoons of rice water.
Making:
– The ribs are squeezed with wine and salt to remove the bad smell. Rinse again and pat dry. Sprinkle a little baking soda on both sides of the ribs, leave for 15 minutes, then rinse, drain, put the ribs in a bowl and pour soda or coke and marinate for 1 hour. Then take the ribs out, wash them and pat dry. It is necessary to dry thoroughly so that the ribs absorb the spices and do not smell bad.
– Marinate the ribs with a mixture of spices: garlic juice, lemongrass, onion, fish sauce, soy sauce, oyster sauce, char siu sauce, condensed milk, white wine, onion oil, minced chili. Wear gloves, then squeeze the ribs to absorb the spices thoroughly and evenly. Finally, put the ribs in a zip bag, add 2 thinly sliced lemon slices, and refrigerate overnight.
– To grill the ribs: – If using an oil-free fryer or oven, set the temperature to 200-220 degrees and place the ribs on the baking tray for the first 7 minutes. Before grilling, brush with onion oil. Next, take the ribs out, brush the marinade on both sides of the ribs, and let the ribs rest for 15 minutes. Then turn it back to 160 degrees, brush the ribs with the mixture, 7 minutes later turn and brush again with this mixture. Repeat 2 more times, total baking time is about 30 minutes. The ribs are tender and not red on the inside.
– If grilling over charcoal, pay attention to grilling gently, turning both sides of the ribs evenly and continuously brushing the ribs with the mixture so that the ribs have a beautiful color.
Make egg rolls
The right egg patties in Saigon broken rice will not have too much wood ear mushroom, the eggs will be more than the filling so the patties will be slightly yellowish white, clearly separating the two colors between the lower layer and the yolk layer above.
Ingredients for making egg rolls
– 200g minced meat (choose half lean, half fat so the patties don’t dry out and the minced meat will taste better).
– 3 mushrooms (wood ear mushrooms)
– 80g of dried vermicelli/vermicelli, soaked and bloomed
– 1 purple onion.
– 4-5 heads of green onions.
– 1/2 small carrot (don’t need to add if you don’t like it).
– 6 chicken eggs or 5 duck eggs + 2 egg whites, 2 egg yolks.
– 1 dangerous chili.
– 1 teaspoon seasoning/soup powder.
– 1 teaspoon MSG.
– 1 teaspoon pepper.
– 2 teaspoons fish sauce.
– 1 tablespoon cooking oil.
Making:
– Purple onions, chopped onion heads. Finely chopped chili.
– Soak wood ear and vermicelli in warm water to bloom, then squeeze dry and chop finely.
– Mix ground meat, wood ear mushrooms, vermicelli, purple onions, and onion heads with pepper, fish sauce, MSG, spices, and cooking oil. Add beaten eggs and mix well.
– Brush cooking oil into the mold, pour in the egg mixture, wrap in foil and steam for 20 – 25 minutes. Then test with a toothpick and see if the toothpick is dry, then the patties are cooked. Brush the yolk evenly over the patties, add chili on top, and steam for another 5 minutes. If you want the color of the patties to be more beautiful, you can brush a little cashew oil on the patties and steam them for another 1-2 minutes.
– Then remove the patties from the mold, wait for them to cool, then cut them into bite-sized pieces.
How to make pickles
Ingredient:
– 1 small carrot
– 1 piece of white radish
Making:
– Peel and grate carrots and radishes, shock with salt until soft and remove all water, then rinse with cold water and squeeze dry.
– Then mix with warm water: vinegar: sugar in ratio 1: 1: 1/2. Put carrots and radishes in a sealed jar, pour in sweet and sour vinegar and soak for 1-2 hours.
How to make delicious fish sauce
Ingredient:
– 100g yellow sugar or palm sugar
– 50g rock sugar
– 150ml water (or fresh coconut water)
– 150ml high protein fish sauce
– 1/2 teaspoon salt
– 60ml lemon juice
– 2 garlic bulbs
– 10-12 chili peppers
Making:
– Put into the pot 150ml of filtered water, 100g of yellow sugar, 50g of rock sugar, cook until boiling, sugar thickens, then add fish sauce, cook for another 10 minutes over low heat. No need to stir, let the sugar dissolve on its own.
– Next, add salt, cook for another 5 minutes, turn off the stove, and let the fish sauce cool.
– Minced or pureed garlic and chili. Squeeze lemon to get juice.
– After the fish sauce cools, add lemon juice, season to taste for sourness, then add garlic and chili, stir until the garlic and chili blend with the fish sauce.
– Pour this chili garlic fish sauce into the bottle. Store in the refrigerator for later use.
How to make mixed pork skin
– If you can’t buy dried pork skin abroad, you can use Korean vermicelli, boil it until soft, squeeze it dry and mix it with some shredded pork leg meat/boiled pork belly, it will look very similar to real pork skin.
– How to make rice pudding: 300g sticky rice, 200g regular rice, mix well and soak overnight, rinse and shock to drain. Let the rice dry and then roast it over the lowest heat until the rice is slightly golden and fragrant. Finally, wait for it to cool, put it in a blender, puree and store in an airtight container.
Cook broken rice
– How to cook: Gently wash the rice in a circle, soak it in salted water for 1 hour, then drain. Wrap the rice in a towel, add a few fresh glutinous rice leaves/pandan leaves for aroma and then steam in a steamer. Steam until the rice is spongy and fragrant, about 50 minutes.
(For those of you abroad, if you don’t have broken rice, you can use Thai Jasmine rice, soak the rice in ice water, leave in the refrigerator for 4 hours until the rice is soft, then rinse under the faucet gently until the rice grains break. For those of you in Japan, you can ask to buy it at rice shops or order on amazon or rakuten, they are all available at cheap prices, cooked saimai rice is also very delicious like broken rice in Vietnam).
How to make onion fat
– 100g of fat from the back of the neck or fatty pork belly, fry the fat, set aside the crispy pork fat and serve with broken rice.
– 50g finely chopped green onions.
– Boil the fat in a pan, then pour in the chopped onions, add the fat and stir well.
ENJOY
When eating, put rice on a plate and sprinkle onion fat on top. Arrange egg rolls, grilled ribs, pork skin and pickles on the side. You can enjoy it with soup of your choice.
3. XA XI XI XI XI XI
Ingredient:
Char siu meat:
– Crispy pork belly or head shoulder meat
– Barbecue sauce
– Thai char siu marinated package
– Five spice powder
– Minced onions and garlic
– Honey
– Oyster
– Soy sauce
– Sugar, seasoning powder, pepper
Note: Spices can be adjusted according to your taste.
Sauce served with:
– A little ground meat, 3 spoons of oyster sauce + 4 spoons of soy sauce + 2 spoons of sugar + 2 spoons of vinegar, cook until thick.
Sticky rice:
– Delicious sticky rice
Served with: Pork floss, fried shallots, sausage, sausage… depending on your preference.
Making:
Step 1: Marinate the meat
– Wash the meat and use paper towels to dry the water.
– Mix the spices for the char siu meat together. Then pour the marinade onto the meat, massage the meat for 10 minutes to absorb evenly on both sides, then store in the refrigerator and marinate for about 12 hours. Seasoning adjusts to your own taste.
– Then, put the meat in the pan and simmer over medium-low heat. Braise until the meat is tender and the sauce thickens and you’re done. If the meat is not yet soft, you can add a little water and continue simmering.
– When the char siu meat is cooked, cut it into small bite-sized pieces. Arrange the meat on a plate.
Step 2: Make the accompanying sauce
Sauté the garlic, then add a little ground meat, stir well, season: 3 tablespoons oyster sauce + 4 tablespoons soy sauce + 2 tablespoons sugar + 2 tablespoons vinegar. Cook until thick.
Step 3: Cook sticky rice
Soak delicious sticky rice for 6-8 hours and then clean it. Put the cooked food in the pot. You can cook the sticky rice twice to make it more sticky and delicious. That is, boil the sticky rice once, turn off the stove, let the sticky rice rest for about 30 minutes, then cook it again.
Enjoy:
When eating, put the sticky rice in a bowl, put the char siu meat on top, and drizzle with the accompanying sauce. You can add other toppings that you like such as pork sausage, pork floss, fried onions, herbs, sausage… as desired.
4. BUN CHA
– Slice some of the pork belly into beautiful pieces, grind the rest to make meatballs. Note that this meatball part should be adjusted so that it has both lean and fat so it won’t be too dry or too fatty.
– 2 types of meat are placed in 2 different bowls but marinated the same: marinated with onion powder, garlic powder, lemongrass powder, cashew oil, soy sauce, pepper, oyster sauce, seasoning powder, condensed milk. Then mix well and cover tightly. Store in the refrigerator for 2-3 hours or 30 minutes if you don’t have time.
– While the meat is marinating, wash the vegetables and prepare the fish sauce.
– Trim the carrots, then slice them thinly and marinate with a little vinegar and sugar.
– Then put the ingredients in the pot in the ratio: 3 filtered water: 1 fish sauce: 1/2 vinegar: 1/2 sugar in the pot, boil and let cool.
– Chopped garlic and chili.
– Grill meat pieces and meatballs: Use an oil-free fryer to bake at 180 degrees for 15 minutes, then flip and bake for another 6-10 minutes.
Arrange the noodles in a bowl, add grilled meat and pork patties, sprinkle with sweet and sour fish sauce, and serve with raw vegetables.
5. SEAFOOD RICE RICE
Ingredients: Shrimp, squid, carrots, cucumbers, onions, garlic, eggs, salted nemem seeds to taste, green onions.
Making:
– Clean shrimp and squid and cut into pieces.
– Diced carrots and cucumbers.
– Fry onion and minced garlic. Stir-fry the seafood first, then stir-fry the vegetables, season with a little fish sauce, then scoop out and set aside.
– Crack 1 egg and mix well.
– Roast the rice until crispy golden brown, add seafood and vegetables and stir together, add seasoning and salt to taste.
– Roast until the rice is dry. Add green onions and turn off the stove
Good luck!
Not only are these dishes delicious, they are also easy to cook and hot, very suitable to enjoy on a cold day.