– Spareribs in Sweet and Sour Sauce: 75,000 VND
– Crab and Tomato Soup: 40,000 VND
– Bitter Gourd with Eggs: 18,000 VND
– Fermented Shrimp and Pork: 45,000 VND
Total: 178,000 VND
A delicious and economical meal for the whole family. This dish is perfect for a quick and easy weeknight dinner.
Ingredients:
- 500gr spareribs
- 4 tablespoons fish sauce
- 5 tablespoons sugar
- 5 tablespoons vinegar or lemon juice
- 1/3 bowl of boiled water, cooled
- Oil, fish sauce, garlic, shallots, scallions, chili (optional)
Note: Choose fresh ribs with small bones and plenty of meat. Fresh ribs should be bright in color and free from any unpleasant odors. Press lightly to feel its elasticity.
– Wash the ribs and cut them into bite-sized pieces. Blanch the ribs in boiling water with a pinch of salt to remove any unpleasant odors. Rinse again and marinate with seasoning powder and fish sauce for about 10 minutes. Peel and crush the garlic and shallots. Wash and cut the scallions into small pieces for garnishing.
– To make the sweet and sour sauce: Mix 5 tablespoons of sugar, 5 tablespoons of vinegar, garlic, chili (optional), half a bowl of boiled water, and fish sauce. Adjust the amount of chili to your preference for spiciness.
– After blanching, drain the ribs and fry them in oil. Be careful not to overcook, as this will make the ribs dry and tough. Sauté the shallots until golden, then pour in the sauce mixture and bring to a boil over low heat. Add the ribs to the sauce, stirring to coat evenly. Continue cooking until the sauce thickens and reduces, then remove from the heat.
– When stir-frying the ribs, add a little water and simmer over low heat for about 5 minutes. This ensures that the ribs remain tender and juicy. Serve the ribs on a plate, garnished with freshly chopped scallions.
Ingredients:
- 200gr of crab
- 3 tomatoes
- 1-2 tamarind fruits
- 2 shallots
- Scallions and coriander leaves
- Seasoning powder, broth powder, and MSG (optional)
This soup is a perfect blend of sweet, sour, and savory flavors. The crab and tomato combination creates a unique and delicious taste experience.
Clean the crabs and separate the meat from the shells. Using a mortar and pestle or a food processor, crush or grind the crab meat with a pinch of salt to extract the juice. Strain the juice twice to ensure a smooth and sand-free consistency.
In a separate pot, boil one tamarind fruit with a bowl of water until soft. Squeeze and strain the tamarind pulp to extract the sour juice, setting it aside for later use.
Place the crab juice in a pot over low heat. Add one teaspoon of broth powder and stir gently. As the crab meat starts to solidify and the broth comes to a boil, cook for an additional 3-4 minutes. Remove the crab meat with a slotted spoon and set it aside.
In a pan, sauté the chopped shallots and tomatoes. Add half a teaspoon of broth powder, followed by the crab meat. Pour in the tamarind juice and garnish with chopped coriander leaves. Serve this delicious soup in a bowl.
Ingredients:
- 2 bitter gourds (approximately 300g)
- 1 egg
- Oil and salt to taste
Bitter gourd, also known as bitter melon, is a unique vegetable with a distinct bitter taste. This quick and easy dish is a great way to incorporate bitter gourd into your diet.
Halve the bitter gourds, remove the seeds, and wash them thoroughly. Cut the gourds into slices and set them aside. Beat the egg in a bowl. Heat some oil in a pan and add the bitter gourd slices, stir-frying for about a minute. Pour in the beaten egg and stir-fry quickly, ensuring the egg coats the bitter gourd evenly. Season with salt to taste and continue stir-frying for a brief period. Bitter gourd cooks quickly, so be careful not to overcook it, as it can become soft and mushy.
Ingredients:
- 300g ground pork
- 1 tablespoon fermented shrimp paste (mắm tép)
- 1 tablespoon fermented bean paste (mắm tôm)
- 20ml of ginger juice (extracted from grated ginger)
- 1 teaspoon ground black pepper
- 3 stalks of lemongrass, crushed
- 1 shallot, finely chopped
- 1/2 tablespoon sugar
This dish is a flavorful blend of fermented shrimp and bean pastes, with a hint of ginger and lemongrass.
Mix two-thirds of the fermented shrimp and bean pastes together, reserving the remaining one-third for later. Combine the crushed lemongrass and chopped shallots with the ground pork. Add the ginger juice, being sure to strain and discard the sediment. Mix in the sugar and thoroughly combine all the ingredients. Cover the bowl and marinate the pork mixture in the refrigerator for 3-4 hours, or even overnight if possible.
After the marination period, place the pork mixture in a pan and begin stewing. Remember to stir continuously to prevent burning. Continue cooking until the meat turns a reddish-brown color and releases its juices, becoming slightly drier and firmer. This indicates that it is ready to be served.
Enjoy your meal!
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