Chân Giò Hầm Măng (Braised Pork Hock with Bamboo Shoots)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pork hock slow-braised with dried bamboo shoots until melt-in-your-mouth tender. The broth is savory and infused with the subtle earthy flavor of bamboo.
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
- Pork hock1 kg
- Dried bamboo shoots100g
- Fish sauce3 tbsp
- Shallots2 cloves
- Garlic3 cloves
- Black pepper1 tsp
- Water1.5 liters
- Saltto taste
- Cilantrofor garnish
Các bước
- 1
Soak dried bamboo shoots in water overnight, changing water several times. Boil for 30 minutes to an hour until tender, then drain and rinse.
- 2
Clean the pork hock thoroughly. Blanch it in boiling water for 5 minutes, then rinse under cold water.
- 3
Peel and mince shallots and garlic.
- 4
In a large pot, combine the pork hock, prepared bamboo shoots, minced shallots, minced garlic, fish sauce, salt, and black pepper.
- 5
Add enough water to cover the pork hock and bamboo shoots. Bring to a boil, then reduce heat to low.
- 6
Cover and simmer for at least 2-3 hours, or until the pork hock is very tender and the meat is falling off the bone. Skim off any foam or excess fat that rises to the surface.
- 7
Adjust seasoning with salt and fish sauce if needed.
- 8
Serve hot, garnished with fresh cilantro.
