1. Ingredients (2 bowls of finished soup)
- Tonkin creeper flower: 100g
- Vietnamese pork paste (giò sống): 100g
- Chicken feet: 100g
- Delicious fish sauce: 5g
- Salt: 3g
2. Processing process
2.1. Preliminary processing, cutting, marinating
- Tonkin creeper flower: choose newly bloomed bunches, still fresh, not bruised, not falling to the ground. Soak them, wash them, take them out, drain them, and if the bunches are large, separate them into small branches.
- Vietnamese pork paste: roll into balls the size of a fingertip.
- Chicken feet: choose old chicken, cleanly prepare it.
2.2. Process
Put chicken feet in hot water (about 35° - 40°c), simmer for about 1 hour. Filter the simmering-chicken-foot broth, add fish sauce and salt, then drop the ball of Vietnamese pork paste into the pot and bring to a boil. When you see the balls of Vietnamese pork paste float out of the water, add tonkin creeper flowers and turn up the heat so the soup boils evenly. You can add more seasoning, then turn off the stove.
2.3. Present
Ladle the soup into a bowl, arrange the the balls of Vietnamese pork paste and Tonkin creeper flower together to look beautiful
3. Finished product requirements
- Status: Tonkin creeper flowers and Vietnamese pork paste are cooked medium well, the ratio of broth and food is 1/1.
- Color: White sausage, green Thien Ly flower, clear soup.
- Taste: Has the typical aroma of Tonkin creeper flowers, cool and sweet taste.
4, Some points to note
Tonkin creeper flowers are usually available around March and April of the lunar calendar, so this soup is suitable for use in the summer. You can add about 50g of shredded carrots to the soup for a beautiful color
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