Mắm Chưng Thịt (Steamed Fish Sauce Pork Belly)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring savory fermented fish sauce (mắm) steamed with rich pork belly, aromatics, and often eggs, creating a deeply flavorful and tender pâté-like texture. It's a staple in Vietnamese home cooking.
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
- Fermented fish sauce (mắm nêm)200g
- Pork belly, thinly sliced500g
- Shallots, minced3 cloves
- Garlic, minced3 cloves
- Eggs, beaten3 large
- Ground black pepper1 tsp
- Sugar1 tbsp
- Water50ml
- Optional: Salted duck egg yolks, sliced2
- Optional: Fresh cilantro, for garnisha few sprigs
- Optional: Red chilies, thinly sliced1
Các bước
- 1
In a bowl, combine the fermented fish sauce, minced shallots, minced garlic, sugar, and ground black pepper. Mix well.
- 2
Add the thinly sliced pork belly to the fish sauce mixture. Marinate for at least 30 minutes.
- 3
Gently fold in the beaten eggs until just combined. Do not overmix.
- 4
Pour the mixture into a heatproof mold or small heatproof bowl. If using, arrange the salted duck egg yolk slices on top.
- 5
Prepare a steamer. Place the mold in the steamer and steam over medium-high heat for 45-60 minutes, or until firm and cooked through. Add water to the steamer as needed.
- 6
Let the mắm chưng cool slightly before unmolding. Garnish with cilantro and sliced chilies if desired.
