Tuesday, March 18, 2008


Nguyên liệu:
  • 600 gram thịt heo vai.
  • 4 quả trứng.
  • Hạt nêm.
  • Nước mắm, đường, nước màu.
  • 1 trái dừa.

Thực hiện:

  • Thịt heo làm sạch, luộc qua nước sôi.
  • Cắt thịt thành từng miếng dày khoảng 1.5 – 2 cm, dài khoảng 4 – 6 cm. Ướp thịt với 1 chút hạt nêm, nước mắm, nước màu, đường trong khoảng 20 – 30 phút.
  • Trứng luộc chín, bóc vỏ.
  • Trút nước dừa vào nồi. Bỏ trứng đã luộc vào.
  • Cho thịt vào nồi. Bắc lên bếp để lửa nhỏ cho đến khi thịt chín nhừ, có màu cánh gián thì tắt bếp.
  • Dùng chung với cơm.



  • 100 gram lotus seed.
  • 100 gram bean.
  • 50 gram sugar.
  • 50 gram tapioca.
  • 100 gram sugar candy.


  • Soak bean in warm water to be soft. Peel away the outer layer.
  • Mix tapioca with warm water to be thick.
  • Cook lotus seed + bean with sugar + sugar candy.
  • When it’s soft, pour tapioca in, stir until it becomes to be thick.
  • Hot eating.


Ingredient And Preparation:

  • Fish: 500gr
  • Lean and fat pork mixed: 150gr
  • 2 bulb of onion
  • 2 small spring onion
  • 2 bulb of garlic
  • Some chillies
  • MSG, fish sauce, pepper, sugar, cooking oil, sirup…


  • Cut fish into 1 – 1.5cm thick, mix with MSG, fish sauce, onion, minced garlic, some sugar, pepper, sirup. Arrange fish to earthenware pot, let fish draw with spice.
  • Purify pork, cut into 0.5 – 1cm width, 3 – 5cm length.
  • Put the pan on the fire, pour oil into when the pan is hot. Fry garlic, put pork in and fry fast. Pour fried pork into pot with fish. Put the pot on the low fire. When it boils, add some warm water, then cook over a low heat until fish done to a turn, sauce becomes thick. Stop cooking, dust with sliced spring onion.



- 1.2 kg pork knuckles or leg: Cut into 8 to 10 pieces after removing nails by flaming. Use boneless pork loin or baby ribs cut into two-finger-sized pieces.

- 600g beef sirloin or flank.

- 1 tablespoon Hue-styled shrimp paste.

- 5 – 6 stalks of lemongrass.

- Salt, black pepper, MSG, fish sauce.

- Large onion, green onion, cilantro, sliced banana flower, mixed vegetables.

- 1.5 kg rice noodles.

- Powdered chili or annatto seed.


- Preparation for the broth: Dilute 1 tablespoon of shrimp paste in 1/2 cup of cold water, and pour the mixture into a sieve for removing the coarser parts of paste. Place the pieces of pork knuckles / leg and the beef sirloin / flank into the diluted shrimp paste added with 2 tablespoons first-class fish sauce, 1 teaspoon salt, a half teaspoon pepper, and bruised lemongrass. Set aside for about 30 to 40 minutes. Use threads to fasten each piece of pork knuckles in round shape.

- Bring water to the boil and add all pork and beef pieces so that the water level should be 5 cm higher than pork and beef. Simmer for 30 minutes while constantly skimming of any scum from the surface until pork becomes tender. Remove pork out of the broth and then add more boiling water to continue simmering for 30 – 40 more minutes until beef is tender. Remove beef and add some more salt, MSG and shrimp paste into the broth.

- Preparation of colored spices: Heat 3 tablespoons vegetable oil in a pan, and then add 1/2 tablespoon powdered chili or annatto seed. Stir-fry continuously until the chili/annatto seed oil becomes red and smells delicious, and then pour the oil into the broth through a sieve.

- Slice beef into thin pieces.

- Remove the threads of pork.

- Slice large onion into pieces, and cilantro into small thin pieces.


- Divide 1.5 kg rice noodles among 8 – 10 bowls. Place the pieces of beef sirloin and a thin slice of pork on the noodle, then pour the broth into the bowl with thinly-sliced cilantro, onion and pepper.