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With this simple recipe, you'll whip up a tantalizing dish for the family. Let's explore how to make this pepper-braised stomach with PasGo!
Stomach, a common ingredient, versatile and affordable, can be transformed into various delicious dishes like boiled stomach, stir-fried stomach with pickled vegetables, coconut-braised stomach... Today, PasGo will guide you through another dish: pepper-braised stomach. It's not only delicious and easy to make but also perfect for the cool weather in Hanoi. Don't hesitate any longer, let's get started!
Ingredients for the pepper-braised stomach recipe:
(serving 4 people)
- Pig stomach: 1 piece (about 500g)
- Green peppers: 7-8 branches.
- Turnip: 1 piece (about 300g)
- Fresh coconut water or bone broth (about 300 - 400ml)
- Dried shallots, vinegar, salt, seasoning powder, cooking oil
- Water spinach, fresh rice vermicelli
Note: If you don't have green peppers, you can substitute with peppercorns (25 – 30 seeds).
In the summer, you can use red turnips instead of white turnips.
How to make pepper-braised stomach:
Step 1: Prepare the stomach
- Turn the stomach inside out, scrape off the membrane, squeeze with salt and vinegar to remove odor and impurities.
- Rinse thoroughly with cold water to clean, cut the stomach into three or four portions, drain, then grill briefly on both sides. This step will make the stomach crispy, fragrant, without any odor or impurities.
- Rinse the pre-grilled stomach again, cut into bite-sized pieces.
Step 2: Prepare the other ingredients
- Peel and wash the dried shallots, then finely chop.
- Wash the green peppers thoroughly. Take 3 - 4 branches, remove the seeds, crush them in a mortar and pestle. Leave the remaining peppers whole. If using peppercorns, crush half of them, leaving the rest whole.
- Peel the turnip (or red turnip), remove both ends, wash thoroughly, then cut into small pieces about 3cm long.
Step 3: Marinate the stomach
- Marinate the stomach with 1 teaspoon of salt, 2 teaspoons of seasoning powder, crushed pepper, ½ portion of finely chopped shallots for 30 minutes to allow the stomach to absorb the seasonings evenly.
- While waiting for the stomach to marinate, pick the water spinach, remove the tough stems, then soak in diluted salt water for 20 minutes, then rinse with cold water.
Step 4: Braising the stomach with coconut water and green peppers
- Sauté the remaining dried shallots until fragrant, add the stomach and stir-fry for 5 minutes then turn off the heat. Be careful not to stir-fry too long, which can make the stomach tough and less tasty.
- Pour fresh coconut water (or bone broth) into the pot, simmer for 15 – 20 minutes. Then add the turnip, remaining green peppers (or peppercorns) and simmer until the turnip is soft, season to taste, then turn off the heat.
- Transfer the pepper-braised stomach to a bowl, garnish with a few water spinach stems or leave them in the pot. Serve hot with water spinach and fresh vermicelli or rice as desired.
After completion, the pepper-braised stomach exudes a rich aroma of pepper, the crispy stomach pieces blend with the spicy green pepper and the sweet, gentle broth. When eating, accompany with fresh cool vermicelli and water spinach, it's incomparable. Stomach, which can be prepared in various delicious dishes, is a nutritious food loved by many. According to traditional medicine, pig stomach has a sweet taste, warm nature, and is beneficial for strengthening the stomach, nourishing deficiencies, and when combined with various Chinese herbs, it becomes a delicious dish and helps reduce stomach diseases such as gastritis, chronic colitis, digestive disorders...
If you're busy and don't have time to make pepper-braised stomach yourself, you can visit Ngoai O Quan restaurant with your family to enjoy this dish. Here, you'll surely be impressed with the menu featuring authentic Northern Vietnamese dishes.
True to its name 'Ngoai O Quan', here diners feel like they are returning to their 'roots' in a peaceful countryside atmosphere, with dense green bamboo groves, young banana clusters swaying in the wind, and rustic household items, bringing back memories of rural life.
