Warm and Fragrant Stomach Soup: Perfect for Chilly Days

Stomach soup with pepper isn't just a tasty dish for husbands; it's also great for pregnant women in weeks 32-33. It's delicious, nutritious, easy to make, and perfect for the whole family to enjoy together!

Every time my husband and I go out for drinks, I always pay attention to any delicious dishes that are easy to make, so I can try making them at home to improve our meals sometimes, which he appreciates and often takes me out to eat (so that I can occasionally enjoy delicious food at home). Usually, we go to Goc Que near our house because of the great food and super green, beautiful space, exactly like a folk, countryside, peacefully indescribable!

Usually, when we go to Goc Que, we prefer the tables upstairs, next to the wooden railing, with cool breeze, lush green bamboo, and romantic ambiance, perfect for drinking and relaxing. On colder days, we move downstairs, next to the charming 'pond', and order dishes like crab noodle soup, grilled frog with salt, stir-fried snails, grilled field mice, etc., which are absolutely fantastic!

Goc Que is where I go when I want to have a rustic countryside meal.

Lately, I've been eyeing a dish at Goc Que, with super simple ingredients, just a piece of warm, crispy pig stomach, fragrant and spicy, perfect for rice and wine, especially in this chilly end-of-year weather. It's called Braised Stomach with Pepper. It tasted so good at Goc Que that both my husband and I liked it, so we tried making it at home. Turns out, it's also super beneficial for pregnant women, helping them eat well and keeping their babies healthy, so I'm sharing the recipe for you all to try!

Some delicious dishes you shouldn't miss when visiting Goc Que.

Ingredients for making braised stomach with pepper.

+ Pig stomach, 8 – 10 branches of green pepper (if unavailable, you can substitute with whole black peppercorns, not crushed or ground), 1 white radish, fresh coconut water/beef bone broth

+ Onion, seasoning powder, cooking oil, salt, vinegar

There are 2 ways to braise stomach with pepper, one is more convenient for drinking, the other is easier to eat for the elderly, and children

Typically at Goc Que, this dish is served as a drinking appetizer, so the stomach is braised in a broth with pepper seeds, cinnamon, star anise, which is fragrant, tender, crispy, flavorful, aromatic, and slightly spicy, perfect for pairing with drinks. However, at home, this dish needs a slight variation to be suitable for everyone including the elderly, children, men, and pregnant women, so I switch to braising radish with pepper, which is easy to eat, digest, with both coconut water and radish being refreshing, nutritious, and harmonizing with the pungent taste of pepper. You can enjoy it hot with rice, noodles, or turn it into a hotpot broth with morning glory, noodles, raw vegetables,… all incredibly delicious!

First, turn the stomach inside out, remove the outer membrane, then marinate thoroughly with vinegar and salt. Rinse well and quickly blanch the stomach in boiling diluted saltwater to remove any odor and sliminess. Rinse again with cold water, then cut the stomach in half lengthwise. After the stomach is drained, grill it briefly on both sides for a crispy, fragrant texture, then rinse again with clean water and slice into bite-sized pieces.

Peel and wash the radish, cut into 3cm-long pieces and then into bite-sized chunks. Wash the pepper, peel the onion, and thinly slice.

Preparing and Processing Ingredients

Take half of the pepper and onion mentioned above and marinate them with the stomach using soup powder and seasoning according to your taste, let it sit for about 30 minutes to absorb.

Saute the onions in a pot, then add the marinated stomach and stir for about 5 minutes until firm (be careful not to overcook as it will become tough) then add coconut water/beef broth and simmer for about 15 – 20 minutes.

Add the radish and remaining pepper seeds, simmer until the radish is tender, then season with salt and seasoning powder to taste. Serve hot with rice or noodles, or place it on a stove for a hotpot, all delicious options.

After about 30 minutes, your braised stomach with pepper dish will be ready.

This recipe is delicious, easy to eat, and nutritious, but compared to the braised stomach at Goc Que, it lacks a bit of crispiness. The braised stomach at Goc Que, especially when dipped in salt and lime, is fantastic. The pieces of stomach are white, crispy, fragrant with pepper, slightly spicy and warm, with a tangy salty flavor, very enjoyable. When you gather at Goc Que for dining and drinking, don't forget to order this dish for the party!

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