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Vermicelli with pig's trotters is a refreshing, deliciously sweet choice that you shouldn't miss during hot summer days. With just 5 simple and quick steps, try making this dish in the kitchen for your family to enjoy!
Ingredients for making Vermicelli with pig's trotters
Preparation method for Vermicelli with pig's trotters
- Prepare the pig's trotters
First, wash the pork trotters with diluted salt water and cut them into bite-sized pieces. Put them in a pot with 1 liter of water and 1 crushed ginger, then place on the stove. When the water boils, add the pork trotters and blanch for about 3 minutes (counting from the boiling moment) to remove all the dirt from the meat, then rinse again with cold water.
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2. Prepare other ingredients
Peel, wash, and slice the bamboo shoots. Next, soak the bamboo shoots in diluted salt water for about 15 minutes to reduce the bitterness, then rinse thoroughly.
Next, place the bamboo shoots in a bowl, add 1 tablespoon of salt and mix well, then rinse again once with water and squeeze dry.
Clean the tomatoes, cut them into wedges. Clean the star fruits and let them drain. Peel the shallots and slice. Wash the spring onions and chop finely. Prepare the accompanying herbs accordingly and wash them thoroughly, then let them drain.
3. Mix raw pork trotters with mushrooms
Soak the straw mushrooms and wood ear mushrooms in water for about 1 hour to soften, then rinse with clean water, drain well. Finely chop the wood ear mushrooms while leaving the straw mushrooms whole.
Mix finely chopped wood ear mushrooms with the prepared raw pork trotters and 1 tablespoon of seasoning until well combined.
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4. Make the broth
Heat a pot on the stove, add 1/2 tablespoon of cooking oil and sauté the sliced shallots until fragrant. Once fragrant, add the pork trotters and stir-fry for about 3 minutes until the trotters are firm, then add 1 teaspoon of salt, 1 tablespoon of fish sauce, and 500ml of water.
Next, add 1 tablespoon of turmeric powder to the pot, cover with a lid, and simmer over medium heat for about 10 minutes until the pork trotters are cooked. After 10 minutes, add about 500ml of water to the pot along with 4 star fruits, cover with a lid, and simmer for another 20 minutes.
Next, shape the mixture of raw pork trotters and chopped wood ear mushrooms into bite-sized balls, each ball accompanied by a shiitake mushroom, then place them into the boiling water on the stove. Add the tomatoes and bamboo shoots, press them down to submerge in water. Once the water boils again, season to taste, add chopped spring onions, and stir once more.
5. Completion
Finally, blanch and place the vermicelli in a bowl. Add the pork trotters, bamboo shoots, tomatoes, shiitake mushrooms, raw vegetables, then pour the broth on top and it's ready to enjoy.
Pro tip: To enhance the flavor, you can serve with fresh lime and chili for a tastier dish.
6. Finished product
The bowl of vermicelli with pig's trotters and bamboo shoots is steaming hot, fragrant with the aroma of shiitake mushrooms. The trotters are tender and crispy, the bamboo shoots are fresh and crunchy, all blending perfectly with the sweet and sour broth.
Enjoy it while it's still hot to capture the best flavor of this dish. Bon appétit!
Information on how to make authentic vermicelli with pig's trotters and bamboo shoots
Wishing you all success!
Published by: Lua Pham
Keywords: How to cook delicious and irresistible vermicelli with pig's trotters in the authentic Hanoi style
