အစပြု
Korean
Kimchi Jjigae (Kimchi Stew)
မူလအရင်းအမြစ်: Traditional
30 မိနစ်3420 kcal
နို့ထွက်ပစ္စည်းကင်း🌶️🌶️
Mì Quảng
Wide turmeric-yellow noodles with prawns and pork, a broth measured in spoonfuls rather than ladles, and a sheet of sesame rice cracker broken over the top — Quảng Nam's noodle, and nothing like phở.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Quảng Nam and Hội An kitchens · 🏺 Traditional · Central-coast cooking either side of Hội An — turmeric rather than chilli, noodles barely wet with broth, and dishes a town claims as its own rather than the country’s
Quảng Nam · the province's noodle — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Vietnamese noodle dish originating in Quảng Nam Province in central Vietnam and one of the region's most popular. Quantities and the little-broth discipline are this book's own.
Wikipedia တွင် နောက်ခံအချက်အလက် ↗
ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု
⏱ 75 မိနစ်🍽 4 ယောက်စာ🔥 520 kcal🇻🇳 Vietnam🌶️
နို့ထွက်ပစ္စည်းကင်း
အဆင့်များ
Fry the shallots and garlic in the annatto oil until fragrant, about 3 minutes.
Add the pork and turmeric, fry 5 minutes, then the prawns for 2 minutes more.
Pour in the stock and fish sauce. Simmer 15 minutes — no longer, this is not a long broth.
Divide the noodles into wide shallow bowls and spoon the meat and prawns over.
Add only two or three spoonfuls of broth per bowl — enough to wet the noodles, not to cover them.
💡 This is the whole discipline of the dish. Vietnamese cooks judge a bowl of mì Quảng by how little broth is in it.
Top with peanuts and herbs, and break a sesame cracker over each bowl at the table.
💡 အကြံပြုချက်များ
- From Quảng Nam province, and every family claims a different broth. Chicken, fish and frog versions are all normal.
- Break the cracker yourself, at the table. Broken in advance it goes soft and stops being the point.
ဤဟင်းများလည်း ကြိုက်နိုင်သည်
ဤချက်ပြုတ်နည်းကို မျှဝေပါ
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