Top 10 Most Popular Foods for Ancestor Worship Offerings

1. Green Bean Sticky Rice

Simplicity at its best with a bowl of glutinous rice, adorned with vibrant yellow mung beans, soaked and steamed until tender. This yields a plate of green bean sticky rice, chewy and fragrant, perfect for offering on ancestral altars on memorial days.

Ingredients:
Glutinous rice: 500g
Peeled mung beans: 200g
Vegtable oil, salt

Instructions:
1. Choose high-quality glutinous rice, wash thoroughly to remove impurities, and soak in water for 6-8 hours until soft. Select green-husked mung beans with yellow flesh, soak them in water for about 4 hours until fully expanded.

• After soaking, drain the rice and mung beans, mix them together, and rinse with water for cleanliness. Add 2 teaspoons of salt to the mixture and combine well.
• Prepare a steamer with boiling water underneath, steam the rice and mung bean mixture for about 30 minutes.
• Once cooked, remove the green bean sticky rice from the steamer, drizzle 50ml of vegetable oil evenly over it, stir well, and continue to steam for another 10 minutes to allow the rice grains to absorb the oil and become plump and moist.

This cooking method ensures the sticky rice remains chewy and the mung beans retain their tenderness. Even if left overnight, the rice will not harden, maintaining its softness and chewiness.

2. Lemongrass-Wrapped Fried Pork

4. Vietnamese Pork Sausage

5. Vietnamese Spring Rolls

Cho đến nay, nem rán trở thành món ăn quen thuộc, không thể thiếu trên mâm cỗ giỗ của nhiều gia đình. Cách làm đơn giản dưới đây sẽ giúp bạn kết hợp thịt băm, miến, su hào, cà rốt, hành tây, trứng gà, mộc nhĩ, nấm hương cùng các loại gia vị tạo nên miếng nem rán đẹp mắt, ngon miệng làm xiêu lòng người ăn.

Nguyên liệu:

• 300g thịt băm
• 50g miến rong
• 200g su hào
• 100g cà rốt
• 100g hành tây
• 2 quả trứng gà
• 30 cái bánh đa nem
• 3 cây mộc nhĩ
• 10 cây nấm hương
• 1 củ hành khô
• ½ củ tỏi
• 1 trái ớt
• Gia vị: Nước mắm, tiêu xay, hạt nêm, dầu ăn, giấm, đường

Cách pha nước chấm nem rán:

• Cho 1 muỗng nước mắm, 1 muỗng giấm, 1 muỗng đường, 5 muỗng nước lọc vào bát, khuấy đều.
• Cho tỏi, ớt băm vào bát nước chấm, khuấy đều là hoàn thành cách làm món nem rán tại nhà.

Hướng dẫn cách chế biến:

• Bước 1: Sơ chế nguyên liệu
  • Cho miến rong vào ngâm trong bát nước ấm khoảng 15 phút, rửa sạch, vớt để trên rổ cho ráo, cắt thành khúc ngắn khoảng 1 đốt ngón tay.
  • Cho mộc nhĩ ngâm trong bát nước ấm khoảng 10 phút, rửa sạch, vắt khô. Rửa sạch nấm hương, cắt bỏ phần gốc. Cắt mộc nhĩ, nấm hương thành sợi rồi băm nhỏ.
  • Gọt vỏ su hào, cà rốt, rửa sạch, cắt hạt lựu nhỏ.
  • Bóc vỏ hành khô, rửa sạch, đập dập, băm nhỏ.
  • Cho tất cả nguyên liệu trên vào trong bát lớn cùng thịt băm, đập 2 quả trứng vào cùng.
  • Bóc bỏ vỏ tỏi, đập dập, băm nhỏ. Nhặt cuống ớt, rửa sạch, loại bỏ hạt và băm nhỏ.

• Bước 2: Trộn đều nhân nem
  • Trộn đều các nguyên liệu trong bát, nêm thêm 1 muỗng cà phê tiêu xay, 1 muỗng hạt nêm, 1 muỗng mắm.
  • Cách làm nem rán miền Bắc ngon là bạn trộn đều phần nhân với gia vị và ướp trong vòng khoảng 10 phút.

• Bước 3: Gói nem
  • Trải bánh đa nem lên mặt phẳng (đĩa, thớt…), cho ít phần nhân nem vào giữa rồi ép 2 mép, cuộn tròn. Làm tương tự cho đến khi hết số nguyên liệu đã chuẩn bị trước đó.
  • Cho nguyên liệu làm nem rán vào giữa bánh đa nem gói sao cho đẹp mắt
• Bước 4: Rán nem
  • Bắc chảo dầu lên bếp đun sôi. Cho lần lượt từng cuộn nem vào rán trong chảo dầu.
  • Đảo nhẹ để nem chín đều các mặt. Khi nem rán chuyển sang màu vàng đẹp mắt, vớt ra để trên đĩa có lót sẵn giấy thấm dầu.

Hi vọng, cách làm nem rán trên có thể giúp bạn chế biến thành công ngay từ lần đầu thử nghiệm. Mẻ nem rán vàng ươm bắt mắt, ăn giòn tan chấm cùng ít nước mắm chua ngọt chắc chắn sẽ đẹp mắt trong mâm cơm cúng nhé bạn.

6. Stir-fried Chicken Gizzards with Sponge Gourd

6. Stir-fried Chicken Gizzards with Sponge Gourd

7. Boiled Chicken

7. Boiled Chicken

8. Seafood Spring Rolls

Nem is a famous Vietnamese culinary dish. It won't take much time for you to list countless types of nem, but when it comes to something special, seafood nem must be mentioned. Seafood nem is a recent popular dish, about 11 years ago, a breakthrough combination between Western and Vietnamese cuisine created this amazing dish. Making seafood nem may be a bit more complex than making regular nem, but it's a dish that's perfect for holidays, ancestral worship, or parties. Let's practice with Mytour right away.

Ingredients:

• Fresh shrimp: 290 g
• Crab meat: 190 g
• Squid: 100 g
• Pork: 100 g
• Carrot: 1 small
• Onion: 1 small
• Spring roll wrappers: 1 package (usually 1 package contains 30 sheets)
• Mayonnaise sauce: 260 g
• Crispy frying powder: 1 pack
• Breaded frying powder: 1 pack
• Condensed milk with sugar: any brand
• A pinch of salt: 1 teaspoon
• Cooking oil: 200 ml
• Coconut milk or freshly grated coconut
• Dipping sauce: mayonnaise sauce and chili sauce.

Instructions:

• Step 1: Prepare the ingredients
  • Cut carrots and onions into small pieces (you can also grind them)
  • Clean squid, crab, and shrimp (the basic ingredient preparation process like preparing stuffing for something, I won't mention here…)
  • Cook the shrimp thoroughly, then peel and cut them in half, or into thirds if they are large.
  • Cook the crab and squid thoroughly, then cut them into small pieces (note that they should not be too small because then you will have a hard time feeling the seafood pieces in the nem when eating)
  • Cook the pork thoroughly, then finely chop it, but be careful not to make it too mushy.

• Step 2: Process the ingredients
  • Heat a pan, sauté finely chopped onions with a little oil, then add carrots and onions and stir-fry until half-cooked. Continue to add shrimp, crab, squid... and stir well.
  • Add a teaspoon of salt to the mixture, but remember to season it very lightly! Then add spring onion and turn off the heat. Transfer the mixture to a bowl and let it cool.
  • After the filling mixture has cooled, mix it with about 200g of mayonnaise sauce, then add 4-5 teaspoons of condensed milk.
  • Next, crack 2 eggs into a bowl and beat them.

• Step 3: Wrap the nem
  • Put the filling into the nem wrapper: it is recommended to use chopsticks or a spoon
  • Roll the nem - make sure to roll evenly on both sides
  • Roll them round, but not too tightly, otherwise the nem will lose its crispiness

• Step 4: Coat with crispy frying powder, breaded frying powder, and fry the nem
  • Dip the nem into the batter you just made. Remember to dip the nem completely to evenly coat them with the batter (the secret is to hold the chopsticks tightly - don't hold them too tightly so that the nem won't break).
  • Next, roll the nem in the breaded frying powder. Roll it several times to evenly coat the nem with the flour coating, then place the nem on a separate plate.
  • Put the nem into a frying pan with hot and well-heated oil. When frying the nem, pay attention to just lightly golden both sides, then remove the nem because our filling is already cooked, if you fry the nem for too long, it will lose the sweetness of the shrimp and crab, and the nem will become dry and less delicious.

If you have understood the techniques of making seafood nem, then this will be an article just for you. These are the recipes and experiences that make the dish even more delicious and wonderful. With the guidance and secrets shared by Mytour above, we only need very little time to have a very attractive nem dish, right? The fragrant aroma of nem, delicious and sweet filling, combined with the richness of mayonnaise sauce will make you fall in love with it after just one bite.

9. Lemongrass Steamed Shrimp

Next up is the lemongrass steamed shrimp, folks. Shrimp is a delicious and nutritious food, which is why it's a popular choice for many women to cook up a delicious dish for the family table. There are many ways to cook shrimp, but perhaps the lemongrass steamed shrimp is the most traditional and easiest, isn't it?

Ingredients:

• 500g large shrimp (choose medium-sized shrimp, firm and evenly sized)
• 4 stalks lemongrass
• 10 kaffir lime leaves
• 1/2 ginger root
• Seasonings: bouillon powder, salt, cooking oil, pepper, MSG

Instructions:

• It's best to choose fresh shrimp with clean shells and firm flesh. When you bring them home, wash them thoroughly with diluted salt water, trim the whiskers and legs. Then, marinate the shrimp with 1 teaspoon of bouillon powder, ½ teaspoon of MSG, and ½ teaspoon of pepper.
• Lemongrass: Clean, peel the outer layer, and slice thinly
• Kaffir lime leaves: Wash, slice thinly, the thinner the better
• Ginger: Clean, peel, and slice thinly
• Lime: Squeeze out the juice;
• Chili pepper: Wash, remove the stems
• Combine lemongrass, kaffir lime leaves, and ginger with shrimp, then let it marinate for about 20 minutes
• Put the shrimp in a steaming pot, add white wine, mix well, then turn on the heat and steam until cooked (about 15 minutes). You shouldn't steam the shrimp for too long because it will make the shrimp meat tough and lose its rich sweetness.
• When the shrimp turns a beautiful red color, it's cooked. Arrange the shrimp on a plate, sprinkle with ginger, lime juice, and chili peppers to garnish the surface to make the dish more enticing.
• Note: Do not boil for too long to avoid tough and tasteless shrimp.

I hope the suggestions above have helped you show off your skills with your family and have a delicious dish to offer to your ancestors on the occasion of ancestral death anniversaries.

10. Pork Rib and Bamboo Shoot Soup

Have you ever tried cooking fresh bamboo shoots? Tender ribs, richly seasoned, with ripe bamboo shoots that have a naturally sweet taste. Young bamboo shoots contain a lot of protein, glucose, minerals... and plenty of fiber, making them easy to digest. Check out the following article from Mytour on how to cook this dish, shall we.

Ingredients:

• 300g fresh bamboo shoots
• 400g pork ribs
• Cooking oil
• Common seasonings
• Scallions, coriander

How to Choose Pork Ribs:

• To choose good pork ribs, you need to choose ribs that are pink, odorless, with meat firmly attached to the bones.
• Choose ribs that are medium-sized, not too large; do not choose ribs with signs of oily discharge.
• Avoid ribs that are greenish, with pieces of white meat, and have a foul smell; these are signs of diseased pork ribs, decayed, or have been slaughtered for a long time.

Instructions:

• Step 1: Peel and slice the fresh bamboo shoots, remove the old parts, then cut into pieces, wash thoroughly, and boil in boiling water to reduce bitterness. Boil in boiling water for a while then pour out the water, rinse the bamboo shoots again with cold water. If still bitter, you can boil them again.

• Step 2: Place a pot on the stove, add 2 tablespoons of cooking oil and heat. Then add the ribs and bamboo shoots, season with 2 tablespoons of bouillon powder, stir well to absorb the seasoning. Next, add water, the amount of water depends on whether you want more or less soup.
• Step 3: Bring to a boil, use a spoon to skim off any foam that rises to the surface and discard. You can also add half ribs and half meat, if so, slice the meat into squares and add it after adding water, bring to a boil. Simmer gently for about 20 minutes, until the ribs are tender. Taste again and adjust the seasoning, then add chopped scallions. Turn off the heat and remove from the stove.

The soup is clear, sweet, the ribs are tender, and the bamboo shoots are crisp and delicious, making your family meal even more enticing. Hope you will succeed with Mytour's recipe.