mardi 1 février 2011
Thit luoc ngam nuoc mam dam - Meat picked
Beef or pork (leg, belly)
This dish is prepared in two phases: cook the meat first and marinate it in the sauce for few days.
Cook the meat in the cold water with: anise star, cloves, ginger, onion, salt, pepper. Once the meat is cooked, cool it down with cold water then slide it.
Sauce for marinade: Put the sugar, vinegar, sugar, ginger in a small saucepan with water, bring it to the boil. Add fish sauce and garlic. Allowing it to cool.
Put the sliced meat in a glass jar and pour the sauce to cover. Keep the jar in the fridge at least one day before to consume.
Serve as appetizer or use it to roll with rice noodle, salad, coriander leaves, cucumber in the rice paper wrap to make a main course.