– Succulent Braised Pork Belly: $60,000 VND
– Crab and Squash Soup with Water Spinach: $55,000 VND
– Steamed Seasonal Vegetables: $25,000 VND
– Garlic-Infused Stir-fried Goby with Fish Sauce: $30,000 VND
– Zesty Pickled Eggplant: $5,000 VND
– Classic Vietnamese Braised Pork with Eggs (Kho Qu?t): $30,000 VND
Total: $205,000 VND
Ingredients: 400g premium pork belly, fresh scallions, and aromatic ginger.
Start by rinsing the pork belly with rice water to remove any impurities, followed by a thorough wash with clean water. Place the pork in a pot, cover with cold water, and add scallions and crushed ginger. Simmer until the pork is tender and fully cooked. Once done, remove and slice into bite-sized pieces. Serve with fresh herbs for a light, refreshing dish that’s not overly greasy.
Ingredients: 1 bunch of fresh water spinach, 200g freshwater crab, 1 ripe squash, and seasonings: salt, MSG, and garlic.
Thoroughly clean the crabs, remove the shells, and extract the crab fat into a bowl. Grind the crab meat using a mortar or blender, then mix with half a teaspoon of salt and a bowl of water.
Gently squeeze the ground crab to extract the juice, discarding any solids. For a smoother consistency, use a fine-mesh strainer. Wearing gloves during this process helps prevent fishy odors on your hands.
Simmer the crab juice over low heat for 3 minutes, then add chopped water spinach and sliced squash. Finally, incorporate the crab fat into the soup to enhance flavor and visual appeal. Season to taste and serve warm.
Ingredients: 200g bitter melon, 200g okra, 1 carrot, salt, and a few drops of cooking oil.
Clean the bitter melon, remove the seeds, and cut into bite-sized pieces. Wash the okra with salted water, leaving the stems intact to prevent sliminess. Peel and slice the carrot. Bring a pot of salted water with a touch of oil to a boil, then blanch the vegetables until just tender. Serve immediately for optimal flavor and texture.
Wishing you a delightful culinary experience!
