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Indulge in the simplicity of crafting green pepper stomach, adorned with the spicy kick of pepper that harmonizes perfectly with the delightful aroma of stomach, making you forget all weariness with each exquisite bite.
Green pepper stomach is a familiar dish, effortlessly prepared, quickly cooked, and its flavorful combination of pork stomach and turnips, infused with evenly soaked spices, creates an impressively delightful experience for anyone who has tasted this dish. The perfect blend of pork stomach and turnips, along with well-soaked spices, makes this dish incredibly enticing.
With the aromatic, spicy essence of pepper and the delightful aroma of stomach, this dish will make you forget all the fatigue after savoring it.
Ingredients:
- Pork stomach (heo bao tử): Approximately 500g
- Green pepper: 8-10 branches
- White turnip: 1 piece
- 1 fresh coconut - 2 bulbs of onion
- Seasonings: vinegar, salt, seasoning powder, cooking oil
- Water spinach: 1 bunch
- Fresh rice vermicelli for serving
Method for Cooking Green Pepper Stomach:
- Turn the pork stomach inside out, scrape off the membrane, then massage it with salt and vinegar to remove any stickiness and odor.
- Rinse with cold water, cut it in half lengthwise, drain, and then grill it briefly on both sides. This step will make the stomach dish crispy, fragrant, and free of any odor or stickiness.
- After grilling, rinse the stomach piece again with water to clean it, let it drain, and cut it into bite-sized pieces.
- Peel and trim the white turnip, cut off both ends, wash thoroughly, and then slice into pieces about 3cm in size.
- Clean the green pepper. Peel and wash the onion, then finely chop it.
- Marinate the previously sliced pork stomach with some spices, half of the green pepper, and the chopped onion for about 30 minutes to allow the flavors to infuse.
- Pick off the older root part of the water spinach, crush the faded leaves. Then, wash it thoroughly and soak it in a mild saltwater solution for about 30 minutes.
Heat up the northern pot and pour a spoon of cooking oil. When the oil is hot, sauté the remaining onion until fragrant. Then, add the marinated stomach and stir for about 5 minutes until it firms up. Be careful not to stir too long, or the stomach will become tough.
Pour fresh coconut water into the pot with the stomach and simmer for about 15-20 minutes. You can use bone broth instead of fresh coconut water. Then add the white radish and the remaining half of the green pepper on top. Simmer until the radish is tender, season to taste.
When serving, place the stomach pot with green pepper on the hotpot, enjoy with water spinach and vermicelli. The crispy, not chewy, flavorful stomach combined with the distinctive aroma of green pepper and the sweet and savory broth truly create the appeal of this dish.
If you don't have time to make this dish at home, visit Dong Doi Quan Le Hong Phong Restaurant (extended) to savor it.
Situated in the heart of District 10, right next to Ky Hoa Park, Dong Doi Quan Restaurant boasts a spacious, airy, and elegant ambiance. Its menu offers a diverse and tempting selection of Vietnamese dishes, including steamed fish with fish sauce, grilled beef with sesame vinegar, roasted duck with lemongrass and turmeric, braised pigeon with bamboo shoots, grilled frog with chili salt, eel with rice crackers, and roasted pigeon Rôti...
Undoubtedly, this is the ideal destination for you, your family, and friends to relax and enjoy delicious meals after stressful working hours. Quickly make a reservation through PasGo to receive exclusive offers and enjoy a relaxing time with family, friends, and colleagues at Dong Doi Quan, everyone!
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Collected by Sương Mai - PasGo.vn
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