Inspiring family meals, a diverse and appealing menu not only makes dining more enjoyable but also strengthens family bonds. Here is a detailed menu with simple, easy-to-make dishes that are still nutritious and visually appealing.
Menu
Stir-fried Pork Kidney with Garlic Stem: VND 60,000
Braised Eggplant and Pork Soup: VND 65,000
Salted Cabbage: VND 5,000
Roasted Peanuts: VND 10,000
Total: VND 140,000
Stir-fried Pork Kidney with Garlic Stem
Ingredients
Pork kidney: 300g
Scallions: 2 stalks
Garlic stem: 100g
Onion: 1 bulb
Carrot: 1 bulb
Salt, pepper, cooking oil
Instructions
Prepare the pork kidney: Rinse the kidney and soak it in diluted salt water for about 15 minutes to reduce the odor. Then, cut the kidney into bite-sized pieces.
Sauté the scallions: Heat oil in a pan, add chopped scallions and sauté until fragrant. Next, add the kidney and stir-fry on high heat until it changes color; season with a pinch of salt.
Add vegetables to stir-fry: When the kidney is almost done, toss in thinly sliced onions, carrots, and garlic stem. Stir-fry quickly on high heat for 2-3 minutes and season with salt to taste.
Finish and serve: Just before turning off the heat, put the kidney back in and stir-fry for another 2 minutes. Finally, sprinkle with pepper and serve hot.
Stir-fried Pork Kidney with Garlic Stem
Braised Eggplant and Pork Soup
Ingredients
Eggplants: 2
Pork belly: 200g
Tofu: 2 blocks
Tomatoes: 2
Scallions, perilla, and piper lolot: a few sprigs each
Seasonings: salt, pepper, cooking oil
Instructions
Prepare the ingredients: Wash the eggplants and cut them into bite-sized pieces. Soak them in salted water to reduce bitterness. Slice the pork belly thinly and marinate it with salt and pepper. Cut the tofu into thin slices and fry until golden brown.
Sauté the tomatoes: Fry chopped scallions in oil until fragrant, then add the tomatoes and cook until soft.
Sauté the eggplants: In a separate pan, sauté scallions in oil, then add the eggplants and season with a pinch of salt.
Simmer the soup: Combine all the sautéed ingredients in a pot, add water and seasonings, and simmer on low heat until the eggplants are tender. Finally, add the scallions, perilla, and piper lolot just before serving.
Braised Eggplant and Pork Soup
Salted Cabbage
Ingredients
Cabbage: 1 head
Vietnamese coriander: 100g
Salted water: 1 bowl
Sugar, chili peppers
Instructions
Prepare the cabbage: Choose fresh cabbage leaves, wash them, and let them air dry. Chop the leaves into small pieces.
Prepare the Vietnamese coriander: Pluck the young tips, wash them, and chop finely.
Prepare the brine: Mix salted water with a little sugar and a few slices of chili pepper to taste.
Ferment the cabbage: Wash and thoroughly dry the fermentation container. Layer the cabbage and coriander in the container, pour in the brine, and weigh it down with a bamboo mat. Keep it in a cool, ventilated area for 2 days for delicious, crispy fermented cabbage.
Salted Cabbage
Roasted Peanuts
Ingredients
Peanuts: 200g
Cooking oil
White wine
Salt
Instructions
Wash the peanuts: Rinse the peanuts and let them air dry.
Roast the peanuts: Slowly roast the peanuts over low heat until they turn golden brown. Add a little cooking oil and stir to coat.
Add wine: Sprinkle some white wine into the pan and continue stirring until the wine is absorbed. This helps keep the peanuts crispy.
Finish and serve: When the peanuts are done, turn off the heat, let them cool, and then sprinkle with salt or seasoning powder. Stir to coat evenly.
Roasted Peanuts
With a menu featuring Stir-fried Pork Kidney with Garlic Stem, Braised Eggplant and Pork Soup, Salted Cabbage, and Roasted Peanuts, your family meal will be cozier and more enticing than ever. These dishes are not only simple to prepare but also delicious and suitable for all family members’ tastes. Enjoy your meal and cherish the warmth of your family!
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