Saigon in August afternoon sun pouring rain, gnawing stomach, but what fun sitting in a restaurant by the roadside watching the passers-by, sip a tablespoon each of hot white rice with boiled vegetables and fish sauce warehouse matches fragrant. As to "flee" the busy, noisy street markets, the trend of world cuisine in Saigon gourmet dishes are found on peasants as: Com Nieu, rice dam, Frog, and certainly not vegetables from boiling sauce dotted inventory matches.
Chef Nguyen Thanh Loi (Goldfish Restaurant, District 1, Ho Chi Minh City), said that this dish is popular from ancient times. Previously, the store was named swipe of poor food, because its main ingredient is fish sauce. They stock fish sauce in a clay pot until the sauce consistency, thick, in some places but security until sauce evaporates, only remaining white salt layer. When eating, do not use chopsticks to pick just wiped at the sticky little sauce and chopsticks to her mouth to suck on, so that these items are referred to as "inventory matches."
In the beginning of this dish comes from eating habits "roughly" the people of the water garden. On days when persistent storm, unable to catch the fish, shrimp, so people usually suit what is in the university, such as shrimp, dried shrimp, greaves, along with spice sauce, MSG, salt. .. cooked into a soft paste with vegetables boiled to stop eating. Because salt is so stock can swipe to spend a few weeks to take it away without the Stale.
Storage is easy to swipe so anyone can make themselves financially. But to make this delicious dish, first prepared a pot of good soil, type of unglazed black nieu. Purchase of the first pot with salted water to soak, then rinse, fill it with water boiled up, as during processing, the food is not the smell of soil, water, or just avoid cracking the pot. However, because there are no conditions for preparation of earthenware, many people still use Saigon Vietnam metal pot for this recipe.
Chat with VnExpress.net, Thanh Loi chefs share how to make Mixed boiled vegetables dot matches the following repositories:
How to store matches: purple onion into thin cell non-scented pot. Continue to 3 tablespoons fish sauce, 1.5 tablespoons sugar, 1 / 5 teaspoon MSG and stir to dissolve. Get 10 skulls crushed pepper, a little pepper, chilli, two small dams respond, half a tablespoon of dried peeled shrimp (not spicy variety), a tablespoon of lard in a saucepan and continue to simmer down . Warehouse until the mixture runs down the water, the viscous consistency, taste and tasting prompted to cool down for more greaves on (as for the early, greaves will be soft and salty).
The selection of vegetables served with boiled swabs warehouses depending on the taste of each person. Normally Vegetable Soup plates are: improved sweet, cabbage, spinach, endive, broccoli, cabbage, carrots, left vote (when not peeled boiled pieces of iron only), melon (a small mountain pass type ), okra (cooked to raw at left) a little bit of everything. Also, depending on conditions that can add longan sprout, sprout melon, pepper sprout non ...
It should be noted when boiled vegetables, the kind of hard, long before nine, then to the pot, in order of carrots, melon, a gourd, okra, sweet reform, cabbage, cabbage ... And let vegetables retain their natural color fresh for a little extra salt to the boiling water. Heat until boiling water (wait 2 to 3 minutes after foaming) for vegetables. (In some places ash used to boil vegetables, but some chefs recommend should not be used because this substance is harmful to the body).
When the vegetables cooked to medium, remove the tennis or basketball to drain. Then for all the plates, the tuber a vegetable side, or preferably a bamboo basket with a lid for holding hot vegetables will take longer. Usually, the vegetables can be boiled fish sauce garlic chili mix, but still the most delicious sauce dotted with white rice to eat lighter stock.
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