Học tiếng Anh qua ẩm thực Việt

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 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 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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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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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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- “Pickled cassava leaves” are one of the specialties of the Red Dao ethnic people in Yen Bai province. The dish is simple, but requires careful preparation, from plucking, rinsing, and salting the leaves.

A: Welcome to VOV 24/7’s Food Delight. We’re A and B, ready to share some cooking tips with you.

B: Today, we’ll introduce you to “pickled cassava leaves”, which are one of the specialties of the Red Dao ethnic people in Yen Bai province. 

A: But be mindful that not all cassava can be harvested with edible leaves.

B: Yep. There are many cassava cultivars, so it’s quite difficult to differentiate one from another. According to cooking practices of local people, white cassava with green leaves is preferred for this dish.

A: The dish is simple, but requires careful preparation, from plucking, rinsing, and salting the leaves. Squeeze slowly so the leaves are crumpled but not in tatters before sprinkling a handful of sea salt over them and tossing them evenly.

B: According to Ms. Ban Thi Duc, from Van Yen district, the leaves are transferred to a sealed jar after being mixed with salt for fermentation. 

“The more you squeeze the leaves with the salt, the better the dish is. By squeezing, you can press out all the bitter flavor. The fermented cassava leaves have an even yellow color, and release an attractive aroma, leaving a simple taste that is unforgettable,” Duc said. 

A: A tip for delicious fermented vegetables is using boiled water that has been cooled to around 30 degrees Celsius. The salted leaves must be submerged into the water. The jar should be sealed with layers of Dong leaves or banana leaves.

B: Pickled cassava leaves take 1 week to be fully fermented. They can be cooked with fish, egg, and ground meat. This dish does not need any seasoning on the vegetables, according to Ly Thi Mui from Luc Yen district.

“We cook pickled cassava leaves with fish caught in the spring. The dish has a mildly sour taste from the pickles and smokey smell from roasted fish. It takes just 5 to 10 minutes to prepare this dish. This preserved food can be served as a side dish, or can be used as a source of acidity in Vietnamese sour soup,” she said.

A: Pickled cassava leaves can be served with steamed sticky rice. Visitor Nguyen Phuong Linh, said: “Whenever I travel to Yen Bai, I bring home pickled cassava veggies, which are indeed extremely tasty especially with fish. There isn’t a fishy smell, but instead, the aroma of salty and sour cassava vegetables. I truly enjoy the dish."

A: You can try this dish when you visit the Red Dao ethnic people in Yen Bai province. 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!

“Pickled cassava leaves” are a must try dish in Yen Bai province. (Photo: vietnamnet)

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Steamed Baramundi in banana leaf, a recipe for those who prefer authentic flavors.

A: Welcome to another episode of Food Delight on VOV24/7 with recipes and cooking tips. If you are looking for a restaurant-style recipe to please your taste, stay tuned.

B: Today, we’ll offer you a typical Asian style dish “steamed Baramundi in banana leaf”.

A: Let’s talk about the ingredients first. Baramundi is the main ingredient, of course. It is an ocean fish. Baramundi has become an increasingly popular choice for its delicate sweet flavor and rich nutrients which are good for your health.

B: And the most important thing is that it does not take too much time to prepare.

A: But, there are still some techniques to make it a success. Head Chef Le Duc Phong from KOTO, a non-profit social enterprise providing vocational training to disadvantaged youths, will instruct us on how to make “steamed Baramundi in banana leaf”.

B: “Steamed Baramundi in banana leaf” is a signature dish from the new devised menu of KOTO.

A: The first step is to prepare the ingredients for the dish. Baramundi is a kind of sea fish. Phong, what is special about Baramundi?

Phong: “This fish lives in the ocean, so its meat has strong flavor and good texture. It will taste best when it is steamed”.

B: What do we need to pay attention to when preparing the fish?

Phong: “First, remove the fish scales and bones. Be careful with the small bones. It is very dangerous to eat if the bones are not totally removed. Then, the fish is cut into 2 centimeter long piece”.

A: The fish is now ready. It’s time to marinate the fish. Familiar spices include shallots, spring onions, ginger, chilies, and dills. Am I right?

Phong: “Spot on. We add a little of soya sauce, fish sauce to the fish. You know, the ocean fish has stronger smell than fresh water fish. So, ginger will wipe out the fishy smell. Marinate the fish for 1 hour to let it absorb all spices. Then, Wrap the fish in the banana leaf. Wrap one by one”.

B: Phong, fresh banana leaves are tough and hard to fold and wrap. How should we deal with this?

Phong: “There is a small tip here. Put the banana leaves in boiling water, very quick, then take them out and run through cold water. By doing so, we can keep the green color of the leaves and make them pliable. The fish is wrapped in 2 layers. The first layer ensures the piece of the fish fixed in right shape. The fish then is wrapped in the second layer to keep it closed and prevent the juice from leaking out”.

A: Oh, I see. It is not as simple as I thought at first. Now comes the final step, steam the fish. Prepare a steamer pot.

Phong: “The fish is steamed over high heat to cook the fish well inside and enhance the flavors of all spices. When the fish is well cooked, we feel the fragrance of banana leaves, ginger, and dills”.

B: Normally, we have a bowl of dipping sauce to put aside. How do you make the dipping sauce to serve with “steamed Baramundi in banana leaf”?

Phong: “We don’t need dipping sauce for this dish. As you know, the fish is marinated with various kinds of spices and closely wrapped in the leaves, so all the spices are kept inside. This dish is best served with rice. At KOTO, we serve “steamed Baramundi in banana leaf”? with fried rice and lotus seeds. It’s a great combination”.

A: Well, we’ve learned how to make “steamed Baramundi in banana leaf” with chef Phong at KOTO restaurant. Why don’t you try making the dish at home with the recipe and cooking tips provided by Phong? Tell us how successful you are in preparing this dish. Thank you, Phong for your time. We hope to welcome you again with more recipes. Good bye.

Steamed Baramundi in banana leaf (Photo: KOTO) 

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Mien luon or eel glass noodle is quite popular to food lovers in Hanoi. Eel glass noodle is delicious and can be eaten at any time of the day because it is light, but still nutritious.

A: Hello, everyone, you’re listening to VOV24/7’s Food Delight where you can find recipes, cooking tips, and places to enjoy the best food. We’re….

B: If you love Hanoi food, don’t miss Mien luon or eel glass noodle.

A: Eel glass noodle is delicious and can be eaten at any time of the day because it is light, but still nutritious. You can enjoy a hot eel glass noodle soup or an eel glass noodle salad with herbs. I prefer the salad.

B: Today, we are recommending a Mien luon stall in Yen The alley, Nguyen Thai Hoc street in Hanoi for delicious eel glass noodle. The owner is Bui Thuy Ngan, who has been serving eel glass noodle for more than 20 years.

A: Ms. Ngan’s stall is open from early morning to noon for breakfast and lunch. Then, she spends the afternoon preparing for the next day. We asked her how she prepares the eels.

Ms. Ngan: The eel should not be too big or too small and should be fresh. Wash the eel first. Separate the bone from the meat. The bone can be used to make broth, and the flesh can be fried or stir-fried.

B: Tip 1: The water should be boiled with some salt. Then scald the eels. The boiled water and salt help get rid of the fishy smell of the eels. But, the water shouldn’t be boiled too much, or it will break the eel skin. When the eel is clean, it is ready to fry.

Ms. Ngan: Before frying, the eels are coated with corn starch, which keeps the eel shape while they are being fried. First, pour oil into a frying-pan. Heat the oil, then fry the eels for 15 minutes. You need to divide the eels into batches, each batch about half a kilo. Remember to use a pair of chopsticks to separate the eels while frying.

A: When the eels turn golden brown and crunchy, it’s the time to remove them from the oil. So yummy. But you know, eels can be made in a soft version to cater for different tastes. For the soft version, the eels are cleaned the same way as the crunchy ones. Then, Ms. Ngan stir-fries them with some seasoning and shallots.

B: We should focus on the broth, which is the soul of any kind of soup.

Ms. Ngan: For eel glass noodle soup, we have to prepare broth. We simmer pig and eel bones together. Add grilled shallots and ginger to enhance the flavor. When the bones are well-cooked, add mushrooms and citronella. Finally, adjust the taste of the broth.

A: We hope you know now how to make eel glass noodle soup. I think I can finish the final step. First, cook the glass noodle soup broth. Then, place glass noodles in a bowl, top the noodles with crunchy or soft eels, fried shallots, and some herbs, such as sliced spring onions and sliced coriander. Finally, pour in the broth. Some people prefer to serve it with spices like pepper, or chilli and vinegar.

B: My mouth is watering. On hot summer days, a bowl of eel glass noodle salad is irresistible.

Ms. Ngan: For eel glass noodle salad, cook the glass noodles first in the broth, then take it out. Add some spices and herbs, including soy sauce, vinegar, sugar, cucumber, and fried shallots. Top the noodles with crunchy eels and sliced coriander. Serve it with a small bowl on the side.

B: One more tip: You should add eels in the final step to keep it crunchy.

A: Thanks, Ms. Ngan, for showing us how to make eel glass noodle soups and salads. If you have chance, drop at Ngan’ s stall in little Yen The alley off Nguyen Thai Hoc street to enjoy a delicious bowl of Mien luon.

B: Now we must say good bye.

(Photo: savourydays.com)

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We are now in summer which is also the season of various kinds of fruits. Why not try some detox drink made at home, using any combination of fruits, vegetables and herbs that you like?

A: Hi you guys, welcome to VOV24/7’s Food Delight. I’m……and my co-host is B.

B: Hi guys. As COVID-19 is spreading, so cinemas, spas and gyms are temporarily closed.

A: Actually, I’m still maintaining my workout routine with some workout apps and I’m looking for drinks to detox my body.

B: Good idea. You can make detox water at home, using any combination of fruits, vegetables and herbs that you like.

And we have Tran Dinh Phuong, a bartender from EZ Cooking Center, to give us some detox water recipes, especially for those who wish to loose weight. You can ask him more.

Phuong: Hi everyone, today, I’ll show you how to make some kinds of detox drinks with vegetables and fruits such as celery, cucumber, orange, watermelon, apples and carrots.

A: The ingredients are varied and available all year round and you can have it whenever you want.

B: Celery is said to be a super food for weight loss. It is rich in minerals like calcium, sodium, copper, zinc, potassium and contains fatty acids and vitamins while oranges, watermelon, and carrots are rich sources of vitamins. How to combine this handful of ingredients into detox water? Let’s ask Phuong.

A: The first recipe include celery, cucumber, a little ginger and lemon juice. Only 4 ingredients for this detox, very simple, right?

Phuong: For celery, take only celery stalks and clean it. The celery leaves are also edible, you can use it for stir frying or other dishes. You cut both ends of the cucumber. Use a juicer for celery and cucumber juice. 100 gram of celery is juiced for 90 ml of juice. Then, add some lemon juice and 5 gram of ginger which is well ground to boost flood flow and circulation.

B: Amazing! A cup of juice brings us loads of health benefits. Should I drink celery and cucumber juice all day to replace water?

Phuong: Though it has lots of benefits, you should only drink it before you go to sleep as celery contains photosynthesis which will affect your skin if you drink during the day time.

A: So, take note of that. We are now in summer which is also the season of various kinds of fruits. Why not try some detox drink made with pineapples? Phuong, what do you recommend?

Phuong: The next detox drink is made of pineapples, watermelon and orange juice. You can enjoy this detox drink in different seasons as pineapples, watermelon and oranges are available all year round. Use a juicer and take 90 ml of pineapple juice, 90 ml of watermelon and 60 ml of orange juice. Finally, pour one by one into a glass or a glass bottle to create different layers or just mix everything. You don’t add any sugar, just enjoy the natural sour and sweet flavors of the fruits.

B: I prefer this one as I am a fan of pineapples. Phuong will share with us more recipe made with vegetables like carrots and beetroot. We know they are a great source of fiber and vitamins.

Phuong: A recipe with beetroots, apples and carrots is very simple. You peel off the beetroot skin and juiced about 100 grams of beetroot for 90 ml of water. Do the same with apples, and carrots for 60 ml of apple juice and 90 ml of carrot juice. Then, mix all the things together or you can pour one by one to make colorful layers of juice.

A: Thanks Phuong for your recipes and useful nutrition advice. We hope you will refresh your body and have a happy time listening to us on VOV24/7. Good bye until next time.

(Photo: thepeacheepear.com)

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In today’s Food Delight, we will present a Brazilian dish called “Sarapatel” meaning mish-mash of pork offal. This is a dish of Portugese origin now commonly seen in the Northeast of Brazil. It’s made with guts and other pork viscera, in addition to curdled blood and cut into pieces.

Hello, guys and gals. Welcome back to Food Delight. In today’s program, we’ll present a Portugese-Brazilian dish called “Sarapatel”. This recipe comes from our friend Wagner Dantas, a Brazilian food lover, whose Vietnamese name is Canh, soup in our language.

Wagner: This traditional food is from the Alto Alentejo region, in Portugal; but it was adapted to Brazilian customs and to the mix of African and European spices. It is also common in part of India, which was colonized by the Portuguese, Goa.

Such food arrived with the Portuguese colonizers, but it became more ingrained in the Brazilian northeastern region; where some customs are still present.

In Brazil sarapatel also means mess, so it represents this recipe.

It looks like a slightly different mix, but is it really tasty? Our friend Wagner says yes.

 It is a meal worthy of a crowd, a special treat on Sundays, incredibly quick and easy to make, and always a hit with children and adults. Who doesn’t want to try a nutritious and delicious food like this?

 Sounds good. Here’s the recipe, so you can make this easy meal at home.

Wagner: Separate the pork, wash it well with water, vinegar and lemon juice. Put it to cook with water, a little salt, a pinch of cumin, a pinch of nutmeg, bay leaves, whole garlic cloves and more vinegar and more lemon juice. Let cook until soft, but consistent.

Remove from the heat, let it cool and chop everything in cubes of about 1.5 cm, regular as far as possible.

 Put 4 tablespoons of olive oil in the pan and let it heat (medium heat).

 Fry the garlic and the chopped onion until yellow (without burning).

 Add the chopped offal, the more cumin and more nutmeg and let it sauté.

 Now Canh (Wagner) will tell you how to finish this dish.

Wagner: Add more spices to your taste, reserving 1 ½ tablespoon of the chopped coriander. Stir well, add 150 ml of boiling water and the curdled blood well fragmented, stirring gently. If you need to add more salt. Cover the pan and let it simmer for 5 minutes.

 Place in a bowl, drizzle with leftover olive oil, garnish with leftover coriander and cover.

Serve hot, with white rice and thick (raw) manioc flour.

 Now just call friends, but always leave a pepper next to the dish because there are always those who want their sarapatel very spicy.

 Give it a try. You won’t be disappointed. We’d love to hear from you and what you thought of “Sarapatel”. Follow us on our Facebook Fanpage – VOV5 English Service – or email us at [email protected]. Thanks for listening. Happy cooking!

Sarapatel is made with guts and other pork viscera, in addition to curdled blood and cut into pieces

(Photo:https://www.tudoreceitas.com/receita-de-sarapatel-nordestino-2901.html)

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