Mắm Chưng Thịt Kiểu Huế (Hue-Style Mắm Chưng Thịt)
85% chuẩn vị · Vietnamese
A regional variation from Hue, this Mắm Chưng Thịt often incorporates additional ingredients like shrimp paste for depth and sometimes includes finely chopped shrimp for texture, offering a slightly more complex flavor profile.
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 sliced400g
- Shrimp, peeled and deveined, finely chopped100g
- Shallots, minced3 cloves
- Garlic, minced3 cloves
- Shrimp paste (mắm ruốc)1 tbsp
- Eggs, beaten3 large
- Ground black pepper1 tsp
- Sugar1 tbsp
- Water50ml
- Optional: Fresh mint leaves, for garnisha few
- Optional: Star apple slices, for garnisha few
Các bước
- 1
In a large bowl, combine the fermented fish sauce, shrimp paste, minced shallots, minced garlic, sugar, and ground black pepper. Mix well.
- 2
Add the thinly sliced pork belly and finely chopped shrimp to the mixture. Marinate for at least 30 minutes.
- 3
Gently fold in the beaten eggs until just combined.
- 4
Pour the mixture into a heatproof mold or small heatproof bowl.
- 5
Steam over medium-high heat for 50-70 minutes, or until firm and cooked through. Ensure the steamer has enough water.
- 6
Let the mắm chưng cool slightly before serving. Garnish with fresh mint leaves and star apple slices if desired.
