4g15
19th November 2007, 11:10 PM
I was in Vietnam Last week, and I had one of these dishes. YUMMO!!!! must be the asian coming out in me. I dont think most aussies can handle it(stick to your beef and black bean, chicken potatoe). THis taste like chocolate to me :)
Making the congealed Pigs Blood
Well 1st you need is the congealed Pigs blood you need to Mix a little vinegar with the Pigs Blood to make it congeal. Let is sit in the refridgerator until the whole block has congealed, the cut it into litlte cubes.
Makeing the Blood sauages
Go here for this. they explain it quite well.
http://forums.egullet.org/index.php?showtopic=7919 5&st=1500&p=1221480&#entry1221480
http://i159.photobucket.com/albums/t129/4g15/galle ry_16307_2661_74431.jpg
Making the soup
4-6 pork feet
1-1 1/2 pounds roast beef
1/2 tsp meat tenderizer
1-3 stems lemongrass, cut into 3" pieces
1 T chili powder
1 T vegetable oil
1 tsp chopped dry onion
1-1/2 tsp salt
1 tsp shrimp paste
1 tsp sugar
1 tsp MSG <---- secret ingredient
1 package rice vermicelli noodles, cooked and drained
Boil the pork feet 10 minutes, then drain. Cut the beef into bite size cubes, boil for 10 minutes, then drain. In a deep saucepan half filled with water, add pork feet and meat tenderizer. Cook over medium heat for 15 minutes. Add the beef cubes and continue to cook over medium heat. In the meantime put oil in a small skillet, heat until very hot, remove from burner and immediately throw in the dried onion and the chli powder. Stir well and pour into soup. Add the shrimp paste and seasonings to taste. Let soup simmer for 30-45 minutes until pig's feet are well cooked. Soup is ready to serve. Fill bowls half full of rice noodles and ladle the soup over them. Serve with chopped green onion, cilantro, sliced peppers, and lime
http://i159.photobucket.com/albums/t129/4g15/galle ry_28660_4357_389081.jpg
another way of cooking it
http://www.leadershipstudents.org/Relatives/faq.ht m#BBH
Making the congealed Pigs Blood
Well 1st you need is the congealed Pigs blood you need to Mix a little vinegar with the Pigs Blood to make it congeal. Let is sit in the refridgerator until the whole block has congealed, the cut it into litlte cubes.
Makeing the Blood sauages
Go here for this. they explain it quite well.
http://forums.egullet.org/index.php?showtopic=7919 5&st=1500&p=1221480&#entry1221480
http://i159.photobucket.com/albums/t129/4g15/galle ry_16307_2661_74431.jpg
Making the soup
4-6 pork feet
1-1 1/2 pounds roast beef
1/2 tsp meat tenderizer
1-3 stems lemongrass, cut into 3" pieces
1 T chili powder
1 T vegetable oil
1 tsp chopped dry onion
1-1/2 tsp salt
1 tsp shrimp paste
1 tsp sugar
1 tsp MSG <---- secret ingredient
1 package rice vermicelli noodles, cooked and drained
Boil the pork feet 10 minutes, then drain. Cut the beef into bite size cubes, boil for 10 minutes, then drain. In a deep saucepan half filled with water, add pork feet and meat tenderizer. Cook over medium heat for 15 minutes. Add the beef cubes and continue to cook over medium heat. In the meantime put oil in a small skillet, heat until very hot, remove from burner and immediately throw in the dried onion and the chli powder. Stir well and pour into soup. Add the shrimp paste and seasonings to taste. Let soup simmer for 30-45 minutes until pig's feet are well cooked. Soup is ready to serve. Fill bowls half full of rice noodles and ladle the soup over them. Serve with chopped green onion, cilantro, sliced peppers, and lime
http://i159.photobucket.com/albums/t129/4g15/galle ry_28660_4357_389081.jpg
another way of cooking it
http://www.leadershipstudents.org/Relatives/faq.ht m#BBH