Bánh Hỏi Lòng Heo Miền Trung (Central Vietnamese Style)
85% chuẩn vị · Vietnamese
A regional variation of Bánh Hỏi Lòng Heo, often found in Central Vietnam. This style might feature a slightly different broth seasoning, perhaps incorporating more aromatic spices or a touch of sweetness, and may include additional components like grilled pork or specific herbs.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice vermicelli noodles (bánh hỏi)500g
- Pork heart150g
- Pork liver150g
- Pork intestines150g
- Pork shoulder, thinly sliced for grilling200g
- Pork bones400g
- Ginger1 piece
- Shallots2 bulbs
- Garlic3 cloves
- Lemongrass1 stalk
- Star anise1
- Cinnamon stick1 small
- Annatto seeds (for color)1 tsp
- Fish sauce3 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water2 liters
- Scallions1/2 bunch
- Cilantro1/2 bunch
- Vietnamese mint (rau răm)1/4 bunch
- Lime1
Các bước
- 1
Prepare offal as in the traditional recipe, ensuring tenderness and slicing.
- 2
Marinate and grill pork shoulder slices until slightly charred.
- 3
Prepare the broth: Simmer pork bones with ginger, shallots, star anise, and cinnamon for 2 hours. Strain.
- 4
Make annatto oil: Gently heat annatto seeds in a little oil until color is released, then strain.
- 5
Season the broth with fish sauce, sugar, salt, and pepper. Add a dash of annatto oil for color. Simmer for 20 minutes.
- 6
Prepare bánh hỏi noodles and toss with oil.
- 7
Assemble: Place bánh hỏi on plates. Top with offal slices and a few pieces of grilled pork. Ladle hot broth over.
- 8
Garnish with chopped scallions, cilantro, and Vietnamese mint. Serve with lime.
