Buzz
Frog hotpot is an easy-to-cook dish, perfect for those 'tired of rice' evenings, accompanied by a variety of incredibly tempting vegetables.
Savor a comforting evening with a superbly crafted homemade frog hotpot
Ingredients:
– Frog 400g
– Vietnamese coriander 100g
– Tamarind 20g
– Button mushrooms 100g
– Water spinach 100g
– Shredded banana blossoms 100g
– Vermicelli noodles 300g
– Culantro 10g
– Seasonings: salt, sugar, bouillon, fish sauce, garlic, chili, etc.
Instructions:
Step 1: Prepare the ingredients
– Clean frog meat (with skin) by rinsing in diluted saltwater to remove dirt and reduce gaminess. Then, marinate the frog with finely chopped garlic, chili, and a pinch of salt for about 30 minutes.
– Wash Vietnamese coriander thoroughly, separating the leaves. While washing, gently crush the leaves to enhance the flavor of the frog hotpot.
– Soak tamarind in hot water, then strain the pulp to extract the essence for seasoning during cooking.
– Clean and cut button mushrooms and water spinach into mouth-sized pieces. Rinse banana blossoms briefly, then soak in water with a squeeze of lime to prevent discoloration.
Step 2: Cook the frog hotpot
– First, fry the frog in a pan with enough oil for the meat to be evenly golden. Roll the frog in a thin layer of flour before frying. Remove the frog to a plate lined with oil-absorbent paper.
– To prepare the broth for the frog hotpot, sauté garlic and chili in a pot with a bit of oil. Then, add pork bone broth or filtered water, bring to a boil, incorporate tamarind essence, and season with salt, sugar, and fish sauce to taste. Finally, add the culantro leaves and let the hotpot broth simmer for 1-2 minutes.
When eating frog hotpot, arrange various vegetables, vermicelli, and fried frog meat on separate plates. You can dip them in a mixture of salted chili lime, salted pepper lime, or fish sauce according to your preference.
Source: Mytour
***
Reference: Travel guide from Mytour
MytourDecember 18, 2020
