mardi 1 février 2011

Thit luoc ngam nuoc mam dam - Meat picked


Ingredients:
Beef or pork (leg, belly)
Cloves
Anise star
Pepper
Onion
Ginger
Garlic
Sugar
Salt
Vineger
Fish sauce

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, vineger, sugar, ginger in a small saucepan with water, bring it to the boil. Add fish sauce and garlic. Allowing it to cool.

Put the slided 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 appertizer or use it to roll with rice noodle, salad, coriander leaves, cucumber in the rice paper wrap to make a main course.


Aucun commentaire: