Mực Trứng Hấp Cuốn Rau Muống with Lemongrass and Chili
80% chuẩn vị · Vietnamese
A fragrant twist on the traditional dish, incorporating aromatic lemongrass and a hint of spice directly into the steaming process for the squid eggs. This variation adds an extra layer of complexity and aroma.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Squid eggs (mực trứng)500g
- Water spinach (rau muống)1 bunch
- Rice paper wrappers (bánh tráng)1 pack
- Lemongrass2 stalks, bruised and cut
- Garlic3 cloves, minced
- Chili1-2, sliced
- Fish sauce2 tbsp
- Lime1
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Waterfor steaming and blanching
- Cilantrofor garnish
Các bước
- 1
Clean the squid eggs. Cut into bite-sized pieces if necessary.
- 2
Wash and blanch water spinach as in the traditional recipe. Drain and set aside.
- 3
Prepare the steaming liquid: In a steamer pot, combine water, bruised lemongrass stalks, and half of the minced garlic. Bring to a boil.
- 4
Place squid eggs in a steamer basket. Sprinkle with remaining minced garlic, sliced chili, salt, and pepper. Steam over the aromatic liquid for 5-7 minutes until cooked.
- 5
Prepare the dipping sauce (nuoc cham) with fish sauce, lime juice, sugar, and water. Adjust to taste.
- 6
Assemble the rolls: Dip rice paper wrappers in warm water. Layer with blanched water spinach and the lemongrass-chili infused squid eggs. Roll tightly.
- 7
Serve the rolls on a platter, garnished with cilantro and extra chili slices if desired. Serve with dipping sauce.
