Dried bamboo shoots cooked with pig trotters is a popular soup dish during the traditional Tet holiday in the North. When eating bamboo shoots it has a crisp texture and pig trotters are soft, fatty, fragrant, and delicious. Cooking dried bamboo shoots and pig trotters soup is simple with 8 basic steps as follows.
Prepare the ingredients
Dried bamboo shoots: 500g (depending on preference, you can choose bamboo shoot leaves, pig tongue bamboo shoots, etc.)
Pig trotters: 1 piece
Bones: 300g
Seasoning, salt, fish sauce, scallions.
Tips for choosing delicious bamboo shoots: Choose to buy bamboo shoots that are slightly yellowish brown, cut into small pieces and not marinated with any salt. If buying large bamboo shoots, the soaking and boiling time will be longer. Pure bamboo shoots must still retain the characteristic aroma of fresh bamboo shoots.
Procedure
Step 1: Clean the dried bamboo shoots with water and then soak them overnight for the bamboo shoots to fully expand. You can soak for 2 – 3 nights, changing the water daily. On the first day, you can use rice washing water to make the bamboo shoots whiter and tastier, the following days use normal water.
Step 2: After soaking, put the bamboo shoots in a pot of boiling water and blanch them several times until the bamboo shoots are completely soft and the blanching water turns white. It is advisable to let the pot of bamboo shoots boil for at least one hour over medium heat.
Step 3: After boiling the bamboo shoots, take them out and soak them in cold water to increase the crispness. Then tear or cut the bamboo shoots into small or large pieces according to your preference.
Step 4: Stir-fry the bamboo shoots with a little salt and fish sauce for the bamboo shoots to absorb the seasoning. Note to keep the heat low to evenly cook the bamboo shoots.
Step 5: The pig trotters and bones need to be rubbed with salt, cleaned, and put in a pot, blanched briefly so that the broth will be clear. Then rinse again with water to clean.
Step 6: Pour the pig trotters and bones into the pot, add cold water and simmer for about 30 minutes. If there is foam, skim it off so that the broth is clear.
Step 7: Continue to add the stir-fried bamboo shoots to the simmering bone pot, then simmer until the bamboo shoots are soft and the trotters are tender.
Step 8: Taste the broth again to see if it is flavorful enough. Add scallions, turn off the heat and scoop the soup into bowls and enjoy.
“Gaining an Understanding of Choosing and Preserving Dried Bamboo Shoots”
Would you like to explore a new and flavorful way of adding to your Vietnamese cuisine? Consider adding dried bamboo shoots to your favorite holiday dishes. This article will take you step-by-step through the process of selecting and handling them to ensure a safe but delicious experience.
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