Đậu Hũ Non Sốt Thịt Băm Kiểu Huế (Hue-Style Silken Tofu with Minced Pork Sauce)
85% chuẩn vị · Vietnamese (Hue)
A regional variation from Hue, this version often incorporates a touch of chili paste or fresh chili for a mild heat and sometimes uses shrimp paste for added depth, reflecting the bolder flavors of Central Vietnamese cuisine.
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Nguyên liệu
- Silken tofu2 blocks (approx. 300g each)
- Ground pork200g
- Garlic2 cloves, minced
- Shallots1, minced
- Fish sauce1.5 tbsp
- Shrimp paste (optional, for authentic Hue flavor)1 tsp
- Chili paste or finely chopped fresh chili1 tsp (or to taste)
- Sugar1 tsp
- Water1/4 cup
- Cornstarch1 tbsp
- Vegetable oil1 tbsp
- Cilantrofor garnish
- Red chili1, thinly sliced (for garnish)
- Saltto taste
- Black pepperto taste
Các bước
- 1
Gently cut silken tofu into cubes and arrange in a serving dish.
- 2
In a small bowl, whisk together fish sauce, shrimp paste (if using), chili paste, sugar, water, and cornstarch. Set aside.
- 3
Heat vegetable oil in a wok or skillet over medium-high heat. Add minced garlic and shallots and stir-fry until fragrant.
- 4
Add ground pork and cook until browned, breaking it up with a spatula. Drain excess fat.
- 5
Pour the prepared sauce mixture over the pork. Stir well and bring to a simmer. Cook until the sauce thickens, about 2-3 minutes.
- 6
Season the sauce with salt and black pepper to taste.
- 7
Carefully pour the hot sauce over the silken tofu.
- 8
Garnish with fresh cilantro and sliced red chili. Serve immediately.
