The Ultimate Guide to Mastering Bun Lon Xao Nghe: A Taste of Hue’s Culinary Delights

Ingredients for the Dish

– Ox tripe: 400 grams

– Small intestine: 300 grams

– Liver: 200 grams

– Kidney: 200 grams

– Fresh turmeric: 2 roots (choose mature ones)

– Scallions or garlic chives: 1 bunch

– Asian shallots: 1 handful

– Garlic: a little

– Fresh and powdered chili peppers: optional, according to taste

– Spices: salt, fish sauce, pepper, and MSG (if desired)

– Cooking oil: for cooking

– Fresh rice vermicelli: served on the side

When preparing the ingredients, make sure to select fresh and high-quality produce to create the best flavors for the dish. Ingredients like turmeric and other spices not only enhance the flavors but also make the dish more appealing and attractive.

Preparation Process

Cleaning the Offal

– First, to clean the ox tripe, rub it with some flour. Remember to squeeze out the slime into a separate trash bag. Many people find the smell of tripe off-putting, so you can apply some folk methods to neutralize the odor. One simple way is to turn the tripe inside out and use crushed banana leaf; the banana resin will help mask the smell. Alternatively, you can use lemon, vinegar, or crushed ginger wine for effective odor removal.

– For the small intestine, cut it into 30-35 cm segments. Then, place the intestine in a basin with some vinegar and whole salt, gently squeeze to remove the inner fluid, and rinse afterward.

– Cut the kidney in half lengthwise, then use a sharp knife to remove the white, smelly part. Briefly soak the kidney in ginger wine before rinsing.

– For the liver, make light incisions and soak it in unsweetened milk or white wine to remove the fishy smell and toxins. You can also add other parts like intestines, heart, or tail according to your preference to make the dish more varied and appealing.

Boiling the Offal

– First, boil a pot of water. While the water is boiling, add some crushed shallots and ginger to infuse flavor. Don’t forget to add a dash of fish sauce for extra depth of flavor.

– Once the water is boiling, put all the cleaned offal into the pot and boil for a short time. When the offal is cooked, remove it, rinse it with water, and finally, cut it into bite-sized pieces for the next step in the preparation process.

Preparing the Other Ingredients

– Asian shallots, also known as Asian garlic, are a distinctive spice in many central provinces and Hue, contributing to the unique flavor of the dish. First, clean the shallots and crush them to release a gentle aroma.

– For fresh turmeric, after cleaning, remember to peel it before crushing. Turmeric will not only add a beautiful color to the dish but also bring a characteristic flavor.

– Remove the seeds from fresh chili peppers and cut them into slices to add spice according to personal preference.

– If you have garlic chives, use them to enhance the flavor. If not, scallions cut into sections work equally well.

– Finally, slice the onion thinly and soak it in ice water. Depending on your taste, you can stir-fry the offal with the onion or add them when serving to blend the flavors.

Marinating the Offal

– To thoroughly marinate the offal, start by combining crushed turmeric and shallots. Then, add 1 tablespoon of fish sauce, 1/2 teaspoon of salt, and, if desired, 1/2 teaspoon of MSG to enhance the natural sweetness of the dish.

– Next, add 1/2 teaspoon of pepper for a mild spicy and aromatic touch. Also, if you like it spicy, add 1/3 teaspoon of chili powder.

– After mixing the ingredients, let the offal absorb the marinade for about 10 to 15 minutes to make the dish more appealing and tastier when cooked.

Cooking the Offal

– Depending on your preference, you can choose to stir-fry the offal in two ways: dry-fried or with a little water. First, put 1/2 of the crushed shallots and turmeric into the pan and fry until fragrant and golden.

– Then, add the offal and stir-fry over high heat, remembering to stir continuously so that the spices are absorbed into each piece. During the stir-frying process, taste and adjust the seasoning to ensure the dish reaches its perfect flavor.

– When the offal starts to firm up, add the scallions or garlic chives and chili peppers and continue to stir-fry for a few minutes until the aroma fills your kitchen.

– In some places, families often add a little water when stir-frying to give the offal a crunchy, moist texture and prevent it from drying out and dulling in color. This stir-frying water can also be poured over the rice vermicelli, creating a more flavorful and appealing dish.

Stir-frying the Rice Vermicelli

Choosing the Rice Vermicelli

– You can use both fresh and dried rice vermicelli, but fresh vermicelli often provides a softer, more flavorful experience. To ensure the vermicelli doesn’t stick together or to the pan, rinse it with cold water before stir-frying.

– To enhance the flavor, marinate the vermicelli with a little seasoning or use the leftover sauce from the offal stir-frying pan.

Cooking

– Start by stir-frying 1/2 of the remaining crushed shallots and turmeric until fragrant. Then, reduce the heat to low and add the vermicelli to the pan. Note that you should season reasonably to make the vermicelli flavorful.

– When stir-frying, use chopsticks to stir gently and continuously to avoid breaking the vermicelli or sticking them to the pan. This will ensure the stir-fried vermicelli is perfect, retaining its shape and taste.

Mixing the Offal and Rice Vermicelli

Small Portion Preparation

– If you’re cooking a small portion, you can put the vermicelli into the pan with the stir-fried offal. Gently mix them to blend the ingredients, ensuring they are well combined without breaking the vermicelli.

Large Portion Preparation

– When cooking a large quantity, it’s best to keep the vermicelli and offal separate. Serve the vermicelli in a bowl, adding just enough stir-fried offal. Don’t forget to garnish with some herbs, rim chili peppers, and thinly sliced onions to enhance the flavor. When enjoying this dish, you’ll experience the perfect blend of ingredients, providing a delightful culinary experience.

Final Product Requirements

The final dish will present a bowl of alluring yellow rice vermicelli. The offal should be crispy and tender, blending a little greasy texture, perfectly paired with soft vermicelli strands infused with the offal’s sweetness. This combination stimulates the taste buds with a characteristic spicy kick. To enhance the dining experience, serve it with a side dish of dipping fish sauce, adding variety and excitement to the meal.

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