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Balut, a staple dish among many, is highly nutritious and easy to prepare. Join PasGo to learn how to make delectable Stewed Balut with Mugwort, not only delicious but also beneficial for health!
Balut, also known as fertilized duck egg, is a favorite dish among most Vietnamese people. Balut is not only delicious and easy to eat but also extremely nutritious. Nowadays, with unpredictable weather, incorporating delicious and nourishing dishes into your diet can somewhat help keep your family healthier. Mugwort has numerous health benefits and has been considered a traditional remedy for ages. Plus, it's easy to find! So, why not add Stewed Balut with Mugwort to your family's regular menu?
Ingredients for making Stewed Balut with Mugwort
(serving for 4 people)
- Balut eggs: 8 pieces (adjustable according to preference)
- Mugwort: 1 bunch
- Chinese herbal spices: 1 packet
- Ginger: 1 sprig
- Seasonings: salt, cooking oil, bouillon, MSG
Note: When choosing balut eggs, opt for young ones as they are sweeter and tender, easier to eat than older ones.
- When selecting eggs, hold the balut up; if it feels light, it's old, while heavier ones indicate freshness. Alternatively, inspect the eggs under light by holding them up to sunlight, ensuring both ends of the egg are exposed. Look at the empty space inside the egg; if it's wide, the egg is old, but if it's narrow, it's young and preferable.
How to make Stewed Balut with Mugwort
Step 1: Prepare the ingredients
- Clean and slice the ginger.
- Pick the tender parts of mugwort, discard the old ones, soak in salt water for about 15 minutes, then rinse thoroughly.
- Wash the Chinese herbal packet thoroughly.
Step 2: Making Stewed Balut with Mugwort
- Clean the eggs, boil until cooked, then peel the shells, ensuring to remove all the white membrane outside the eggs.
- Add the washed Chinese herbal spices to the pot of water, simmer over medium heat for about 10 minutes, add 1 teaspoon of bouillon, 1 teaspoon of salt, 1 teaspoon of MSG, then turn off the heat.
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