Chân Giò Hầm Măng Kiểu Huế (Hue-Style Pork Hock with Bamboo Shoots)
85% chuẩn vị · Vietnamese
A regional variation from Hue, often featuring a richer, spicier broth and sometimes incorporating ingredients like annatto oil for color and a distinct aroma. This version focuses on the characteristic flavor profile.
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Nguyên liệu
- Pork hock1 kg
- Dried bamboo shoots100g
- Fish sauce4 tbsp
- Shallots3 cloves
- Garlic4 cloves
- Chili peppers1-2
- Annatto seeds (for oil)1 tbsp
- Black pepper1 tsp
- Water1.5 liters
- Saltto taste
- Lime wedgesfor serving
Các bước
- 1
Prepare dried bamboo shoots as in the classic recipe (soak, boil until tender).
- 2
Clean and blanch the pork hock.
- 3
Mince shallots and garlic. Finely chop chili peppers.
- 4
Make annatto oil: gently heat annatto seeds in a small amount of neutral oil until the color infuses, then strain.
- 5
In a pot, combine pork hock, bamboo shoots, minced shallots, minced garlic, chopped chili, fish sauce, salt, black pepper, and a tablespoon of the annatto oil.
- 6
Add water to cover. Bring to a boil, then reduce heat to low.
- 7
Cover and simmer for 3 hours, or until pork is very tender. Skim impurities.
- 8
Adjust seasoning. The broth should be savory with a hint of spice.
- 9
Serve hot in a bowl, with lime wedges on the side.
