Dried bamboo shoots are a delicious ingredient used in various Vietnamese dishes, especially during the Tet Holiday. From măng khô nấu xương heo (bamboo shoots stewed with pork bones) to stir-fries with glass noodles or meat, bamboo shoots are a versatile ingredient that finds its way into many festive meals and even ancestral worship rituals.
However, dried bamboo shoots can be tough, dark, and bitter if not prepared properly. Instead of soaking them in plain water, a traditional tip is to use rice water. This simple trick helps soften and brighten the shoots while removing any residual toxins.
Soaking Dried Bamboo Shoots in Rice Water
Start by rinsing the dried bamboo shoots to remove any dirt or debris. Then, soak them in rice water for about 6-8 hours to soften them. You can change the rice water 2-3 times to reduce bitterness.
After soaking, rinse the bamboo shoots again and place them in a pot of boiling water. Drain this water and add fresh water to continue simmering for about an hour until the shoots are tender.
Once soft, drain the bamboo shoots and shred them into strips. They are now ready to be used in various dishes, such as canh măng khô ninh xương (bamboo shoot soup with pork bones) or stir-fries.
Note: If you have prepared too many bamboo shoots and cannot use them all at once, you can store them in an airtight bag in the refrigerator. This will keep them fresh for about a week in the cooler compartment and up to a month in the freezer.
Cooking Delicious Bamboo Shoot Soup with Pork Bones
Ingredients
– Dried bamboo shoots
– 1 pork trotter
– Green onions, shallots
– Fish sauce, salt, pepper to taste
Instructions
– Step 1: Prepare the bamboo shoots as described above.
– Step 2: Clean the pork trotter and cut it into bite-sized pieces. Blanch the meat in boiling water with a pinch of salt, then rinse under clean water.
– Step 3: In a pot, sauté the trotter with a dash of fish sauce to enhance its flavor.
– Step 4: Add enough water to cook the trotter. Once the water boils, skim off any foam or impurities that rise to the surface to ensure a clear and tasty broth.
– Step 5: After boiling the bamboo shoots, drain and stir-fry them with a little fish sauce and seasoning.
– Step 6: Add the stir-fried bamboo shoots to the trotter broth and pressure cook for 20-30 minutes until the bamboo shoots are soft and tender. Garnish with chopped green onions and serve hot.
This hearty and flavorful bamboo shoot soup with pork bones is a classic dish during the Tet Holiday. Its warmth and richness make it a perfect addition to festive meals, especially during the chilly days of the Lunar New Year celebrations.
Source: Xe và thể thao
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