Salted Pork - Traditional food of Yen Bai’s Red Dao people
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Học tiếng Anh qua ẩm thực Việt
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Pork is a popular choice for many people. We’re so familiar with boiled pork, fried pork, and grilled pork. What about salted pork? If you’re looking for a traditional recipe to please your taste, stay tuned.
A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips. Pork is a popular choice for many people. We’re so familiar with boiled pork, fried pork, and grilled pork. What about salted pork? If you’re looking for a traditional recipe to please your taste, stay tuned.
B: Today we’ll introduce to you a pork recipe which is a New Year staple of Vietnam’s Red Dao people along with sticky rice cakes, wine, and boiled chicken. The dish, which is prepared 3 weeks ahead of the Lunar New Year or Tet, is offered to the ancestors and then served to guests who visit one’s home in the first days of the new year.
A: The main ingredients are pork, salt, a special local spice called “Màotziao”, laksa leaves, galangal, and guise leaves to colorize the meat during salting. The pork is cut into bite-sized pieces, marinated with salt, rubbed with ground herbs, and put into a jar.
B: The jar is sealed using layers of Dong and banana leaves to prevent air from getting in, so that the salting process can happen. Dang Thi Tien is a Red Dao woman who is experienced in making this dish. She said: “I make salted pork every year, when Tet comes. The ingredients are simple: pork, herbs, and salt. In the past, salt pork was a staple in most households before we had refrigeration. We marinate meat with a lot of salt to keep it longer, from 2 to 3 months. This dish is very delicious and satisfying to people of all ages.”
A: Salted pork is known to last a long time. Salt both prevents the growth of unwanted bacteria, and aids in the drying of the pork. If it is stored the right way, the pork could last 4-5 months.
B: The dish, which can be served after around 3 weeks, is fatty and chewy like bacon. Its strong salty taste mixed with the sweet aroma of the herbs creates a distinctive flavor that can be found nowhere else.
"The salted pork can be stir-fried with bamboo shoots and beans. A wood-burning stove lends a smoky aroma and charred flavor to the dish. You must keep an eye on the fire, which should not be too big, to avoid burning and ruining the flavor of the pork," Tien said.
Ms. Trieu Thi Huong said: "Red Dao people working far from home miss the flavor of salted pork, especially when Tet comes. The dish is an indispensable part of Tet, like sticky rice cakes and purple steamed sticky rice.”
A: Try it when you visit Yen Bai province. You won’t be disappointed. We’d love to hear your opinion and your thoughts about this salted pork. Follow us on our Facebook Fanpage – VOV5 English Service – or send an email to [email protected].
B: For more recipes, visit vovworld.vn/Food-delight, where delicious recipes are already waiting. Join us again next week for more ways to diversify your menu. Thank you for joining us. Goodbye.
Photo: Salted pork is an indispensable part of Tet, like sticky rice cakes and purple steamed sticky rice
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Egg hoppers, one of the top delicacies of Sri Lanka
Egg hoppers, one of the top delicacies of Sri Lanka, are bowl-shaped pancakes cooked in small round ‘hopper pans’ over a medium heat. This mouth-watering treat with a soft-boiled egg in the center will satisfy your hunger, taste yummy, and look lovely on the table. A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips for you.
B: The 10th International Food Festival, an annual cultural and charity fundraising event was held by Vietnam’s Ministry of Foreign Affairs last weekend at the Vạn Phúc Diplomatic Compound, 298 Kim Ma Street, Hanoi.
A: We will start with an easy-to-make dish. It’s egg hoppers, one of Sri Lanka’s most popular traditional foods. The dish, which takes only 5 minutes from start to the table, will surely satisfy your hungry stomach.
A: Hundred traditional and exotic foods of various countries and territories worldwide were introduced at this year's event. VOV will bring you series of recipes brought to the fair by 35 foreign embassies, agencies, and units along with representatives from localities across Vietnam. B: Hoppers are bowl-shaped pancakes cooked in small round ‘hopper pans’ over a medium heat. Hoppers come out of the pan with crisp edges and a soft, aerated center. The best hopper is made by cracking an egg into the center just before steaming, according to Dang Phuong Hoa of the Sri Lanka Embassy.
“Cooking egg hoppers is similar to cooking Vietnamese sizzling pancakes. The batter is made from flour, yeast, coconut milk, and sugar. First, heat a hopper pan over a high heat, wipe the pan lightly with oil, then pour the batter in. Swirl to coat the sides of the pan, then crack in an egg before covering the pan with a lid and steaming the hopper for 2 to 3 minutes or until the cake’s center is firm and the sides are golden and crisp. Sri Lankan egg hoppers are most often served with ground pepper, salt, and spicy chutneys.”
A: With simple ingredients and easy cooking steps, egg hoppers can be made at home. If you don't have a hopper pan, which is a small, deep bowl-shaped pan with a lid, you can use a small non-stick frying pan with a lid that fits.B: Egg hoppers taste best fresh from the pan, while they’re still warm. This mouth-watering treat with a soft-boiled egg in the center will satisfy your hunger, taste yummy, and look lovely on the table.
“Egg hoppers are sold in restaurants and by street vendors, and in Sri Lanka are usually eaten at breakfast time. But they’re so easy to make they can be eaten any time,” Hoa again.
A: Egg hoppers’ flavorful crispness, combining rich coconut milk and egg, will have you coming back for more. There’s no doubt you’re going to like hoppers as much as we did.
B: Eggs are a great source of protein, vitamins, and minerals. If you follow our tips, I guarantee your egg hoppers will be perfectly cooked, and each one takes less than six minutes to cook from start to finish.
A: I hope we’ve inspired you to try today’s recipe for Sri Lankan egg hoppers. If you do make some, please leave a comment on our Facebook fan page (VOV5-English-Service) and let us know how they turned out. Thank you for joining us today on VOV24’s Food Delight. Goodbye.
Egg hoppers, one of the top delicacies of Sri Lanka (Photo:tastingtable.com)
U Minh fish sauce hotpot – one of the top 100 Vietnamese specialties
U Minh fish sauce hotpot is one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.
A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips.
B: In today’s program, we introduce U Minh fish sauce hotpot – one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.
A: Fish sauce has been around in the southern region of Vietnam since it was first populated. There are countless dishes made with fish sauce but the most outstanding dish is undeniably fish sauce hotpot, which is considered a trademark of U Minh cuisine.
B: The hotpot includes a special fish sauce and an abundance of fresh vegetables, such as cabbage, coriander, green bananas, chili, and special local vegetables.
A: These special vegetables are wild vegetables that can only be found in U Minh. Additional ingredients used to flavor the fish sauce hotpot are corn, mushrooms, fish, and eel.
B: The broth of this hot pot is made from fermented snakeskin gourami, which is very rich and fragrant. Bay Hien, owner of the Dung fish sauce shop, told us her recipe for making fermented fish sauce.
He said: “The fish sauce has just two main ingredients: fish and salt. The first and most important step is choosing the fish, which should be fresh, clean, and of a uniform size. After 5 days, when the fish has turned slightly red, add a mixture of boiled sugar water, toasted rice powder, and white wine to the jar to elevate the flavor of the fish. We often add good quality fish sauce to the fermented fish after 2 days, which prevents the fish from getting too dry.”
A: Every woman in U Minh knows how to make fish sauce. It is agreed that the better the fish sauce, the tastier the hot pot.
B: The flavorful and healthy fish sauce hotpot from U Minh pleases even fussy palates.
Mr. Giang Hoang Hon, Director of the Huong Tram Eco-Tourism Area in Khanh An commune, U Minh district, said: “The fish sauce is rich and fragrant. We use fish sauce and coconut water to increase the sweetness of the broth. Many visitors come back to U Minh repeatedly just to eat this fish sauce hot pot. Some ask me to ship the fish sauce and recipe to them so they can make the dish at home.’
A: To reduce the strong smell of the fish sauce, some people add minced lemongrass leaf and crushed lemongrass root, fresh coconut water for a fresh, sweet aftertaste, and fresh cow’s milk in place of the sugar water to make the finished product thicker and creamier.
B: Like durian, many people find the smell of fish sauce hot pot a bit difficult to get used to, but try it once and you might become addicted to its strong, unusual taste. According to Mr. Le Huu Loi, Head of the Culture and Information Office of U Minh district, fish sauce hot pot is a central feature of the culture of U Minh.
“In the past, people made fish sauce as a familiar fermented condiment. Then, some local people invented new ways to make the fish sauce and elevated it to a local specialty. When you come to U Minh, try some U Minh fish sauce hotpot, an iconic dish of southern Vietnam,” Loi said.
A: For more recipes, visit vovworld.vn/Food-delight, where many recipes are already waiting for you.
B: Join us again next week for more ideas to diversify your menu. And now, goodbye!
Fish sauce hot pot is a central feature of the culture of U Minh (Photo: VOV)
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Famous chefs show talent with egg dishes
Famous chefs have gathered and showcased their talents at an Egg Festival held for the first time in Hanoi. Various recipes are created with eggs.
Chef Nguyen Chu Tam at the Egg Festival (Photo courtecy of chef Nguyen Chu Tam)
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Salted Pork - Traditional food of Yen Bai’s Red Dao people
Pork is a popular choice for many people. We’re so familiar with boiled pork, fried pork, and grilled pork. What about salted pork? If you’re looking for a traditional recipe to please your taste, stay tuned.
A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips. Pork is a popular choice for many people. We’re so familiar with boiled pork, fried pork, and grilled pork. What about salted pork? If you’re looking for a traditional recipe to please your taste, stay tuned.
B: Today we’ll introduce to you a pork recipe which is a New Year staple of Vietnam’s Red Dao people along with sticky rice cakes, wine, and boiled chicken. The dish, which is prepared 3 weeks ahead of the Lunar New Year or Tet, is offered to the ancestors and then served to guests who visit one’s home in the first days of the new year.
A: The main ingredients are pork, salt, a special local spice called “Màotziao”, laksa leaves, galangal, and guise leaves to colorize the meat during salting. The pork is cut into bite-sized pieces, marinated with salt, rubbed with ground herbs, and put into a jar.
B: The jar is sealed using layers of Dong and banana leaves to prevent air from getting in, so that the salting process can happen. Dang Thi Tien is a Red Dao woman who is experienced in making this dish. She said: “I make salted pork every year, when Tet comes. The ingredients are simple: pork, herbs, and salt. In the past, salt pork was a staple in most households before we had refrigeration. We marinate meat with a lot of salt to keep it longer, from 2 to 3 months. This dish is very delicious and satisfying to people of all ages.”
A: Salted pork is known to last a long time. Salt both prevents the growth of unwanted bacteria, and aids in the drying of the pork. If it is stored the right way, the pork could last 4-5 months.
B: The dish, which can be served after around 3 weeks, is fatty and chewy like bacon. Its strong salty taste mixed with the sweet aroma of the herbs creates a distinctive flavor that can be found nowhere else.
"The salted pork can be stir-fried with bamboo shoots and beans. A wood-burning stove lends a smoky aroma and charred flavor to the dish. You must keep an eye on the fire, which should not be too big, to avoid burning and ruining the flavor of the pork," Tien said.
Ms. Trieu Thi Huong said: "Red Dao people working far from home miss the flavor of salted pork, especially when Tet comes. The dish is an indispensable part of Tet, like sticky rice cakes and purple steamed sticky rice.”
A: Try it when you visit Yen Bai province. You won’t be disappointed. We’d love to hear your opinion and your thoughts about this salted pork. Follow us on our Facebook Fanpage – VOV5 English Service – or send an email to [email protected].
B: For more recipes, visit vovworld.vn/Food-delight, where delicious recipes are already waiting. Join us again next week for more ways to diversify your menu. Thank you for joining us. Goodbye.
Photo: Salted pork is an indispensable part of Tet, like sticky rice cakes and purple steamed sticky rice
Hosted on Acast. See acast.com/privacy for more information.
Maqluba-Palestinian traditional dish
Have you ever dreamed of traveling around the world to taste dishes from different countries? It seems a little bit difficult, right? How about if we introduce you to the recipes from different countries instead? Let’s visit a beautiful country in West Asia, Palestine and learn to cook its traditional dish-Maqluba with Saleem Hammad, a Palestinian man, who was working as a chef before he came to Vietnam.
Reporter: Hi Saleem! Welcome to our weekly show: Food delight. First of all, what is the most popular dish in Palestine that every Palestinian can cook and eat?
Saleem: We have one dish called Maqluba, which means up-side-down. Maqluba is a Palestinian dish, in which we use, rice, vegetables, chicken, lamb or beef, it depends on your flavor. It is very flexible; you can use different kinds of ingredients.
Reporter: What is special about Maqluba?
Saleem: The most special thing about this dish is the way how we set up the ingredients inside the pot. First, after we fry some veggies like eggplants, cauliflowers, potatoes, carrots, or whatever you like, you can put any kinds of veggies you like. You just fry half of the time, not for fully-cooked. So you just fry for about three minutes. Then we put the veggies inside the pot first, then we put the meat. The meat is already boiled with the spices and olive oil. We use some Arabic special spices including cinnamon sticks, black pepper, allspices, bay leaves… We call it 7 spice or spice mix. We use the spices to add more flavor and the meat is tastier. The spices also kill the smell of the meat.
Reporter: As you said making maqluba requires several steps including pre-cooking and pre-seasoning the meat and vegetables before layering everything in the pot, right? Typically, vegetables are fried before layering.
Saleem: Yes, you are right. We set up veggies, then the meat, then the rice and we add the water. The water we use is chicken broth. We usually boil the chicken for about 30 to 40 minutes and get the broth, which is very tasty. And we add the chicken broth, but we use less chicken broth than when we normally cook only rice because we the water coming out from the meat and veggie as well. We leave it to cook for about fifteen minutes like normal rice and then when we want to serve this dish we make it up-side-down, so the veggies, the meat, will be on the top and the rice is on the bottom. And the way it looks is like a cake, and it is very delicious, healthy because it has different ingredients in its veggies, meat and rice.
Reporter: Yummy! I really want to try to make Maqluba myself at home. Do you often make Maqluba in Vietnam?
Saleem: I have invited many of my Vietnamese friends to try this dish and everybody love it. They like the way we serve it. They like the taste of it. Do you know that sometimes it is not easy for Vietnamese people to eat the foreign dishes especially the dish comes from the Middle East or Indian food which has a lot of harsh smell? In Palestine we use less spice than in India.
Reporter: If I can’t find all the Arabic spices to make Maqluba, can I use some Vietnamese spices instead?
Saleem: As for me, after living in Vietnam for ten years, I understand how Vietnamese like to eat so even sometimes I use Nuoc Mam, fish sauce to add the Vietnamese flavor to my dish make Vietnamese people feel like it is a close thing to them. Well, it is not Vietnamese food but it is easy to eat.
Maqluba-Palestinian traditional dish (Photo: Internet)
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