Sung kho thịt
This kho dish is very attractive when enjoyed with hot rice. You need the following ingredients to prepare it: Sung is the main component that cannot be missed, pork belly, purple onion, fish sauce, curry powder, black pepper, and fresh lime leaves.
Cut the pork belly into thin slices and marinate it with curry powder, fish sauce, and black pepper to enhance its flavor. Remove the core of the Sung and wash it clean.
Mince the purple onion until it releases its aroma, then stir-fry the pork until it becomes firm again. Next, add the Sung and stir-fry them together. Add a little broth and simmer it over medium heat until the broth evaporates and turns golden and glossy, and the dish is done. Finally, remove the pot from the stove and sprinkle black pepper and finely chopped lime leaves on top.
It only takes less than 30 minutes for you to complete this delicious Sung kho thịt dish to enjoy with rice. The pork belly blends perfectly with the slight bitterness of Sung, balancing the richness and creating a flavorful taste. The ripe Sung fruit is soft and gives a rich and delicious taste. A small note is that this kho dish will be even more delicious if you use a clay pot to cook it.
Sung kho cá trắm
If you want a different option without using pork belly, then Sung kho with snakehead fish is a perfect alternative. The necessary ingredients include snakehead fish, Sung fruit, chili, garlic, and basic spices such as salt, seasoning powder, black pepper, fish sauce, sugar, and a bit of lard.
Clean and gut the snakehead fish, rinse it thoroughly, and cut it into 2cm thick pieces. Marinate the fish with a little salt, seasoning powder, sugar, and fish sauce for about 30 minutes to let the fish absorb the flavors. When the oil is hot, lightly fry the fish to create a crispy outer layer.
Heat the lard until it turns into liquid fat and crispy lard. After removing the core and washing the Sung fruit, blanch it in boiling water. If you have a clay pot, heat it up and then alternate layers of fish, Sung, and crispy lard in the pot.
Sprinkle prepared chili on top, add a bit more salt, seasoning powder, and sugar to suit your taste, and pour enough water to cover the fish. Cook over low heat until the broth almost evaporates, then adjust the seasonings to your liking. Continue cooking until the broth thickens and the fish becomes tender, then sprinkle black pepper before turning off the stove. If snakehead fish is not available, you can use carp or pike fish as replacements.
Lươn om sung
Lươn om sung is a unique dish with tender and flavorful eel meat. The prepared Sung fruit has a special delicious flavor that enhances the taste of the dish, creating a harmony between the fragrance, richness, sweetness, and pleasant texture. You need to prepare the following ingredients: Sung fruit, eel, ginger, lemongrass, soy sauce, turmeric powder, soup powder, MSG, and Vietnamese coriander.
Clean the eel, cut it into 3cm long pieces, and marinate them with minced ginger, lemongrass, soy sauce, turmeric powder, soup powder, MSG, and finely chopped Vietnamese coriander. Add some thinly sliced pork belly and let it marinate for about 15 minutes. Choose fresh Sung fruit and lightly pound it to preserve its flavor.
Arrange alternating layers of Sung fruit and eel in a clay pot, if available, for cooking. Pour enough water to cover the ingredients and bring it to a boil. When the water is boiling gently and starts to evaporate, cover the pot with a thick cloth and simmer for about 2 hours to allow the eel to fully cook and absorb all the flavors.
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