Top 10 Most Delicious Rươi Dishes

Ingredients:

• 3 ripe tomatoes
• 0.5kg fresh Rươi
• 100g fermented rice
• Dill, dried onion, fresh herbs, green onions, a few starfruit slices, orange peel
• Seasonings: cooking oil (pork fat), seasoning powder, MSG, sugar, fish sauce...

Preparation:

• Prepare the ingredients:
  • Clean the fresh Rươi, removing dirt, dead Rươi, and slime. Afterward, blanch in hot water several times to remove any fur before cooking.
  • Wash the orange peel, slice it thinly. This ingredient is essential in Rươi dishes, adding a unique flavor and aiding digestion.
  • Wash and cut the tomatoes into wedges.
  • Wash the starfruit, remove the seeds, and slice.
  • Peel and crush the dried onion, then finely chop.
  • Wash and chop the dill and green onions.

• Cooking Rươi Soup:
  • Step 1: Place the Rươi in a large bowl, and use chopsticks to mash it with a small spoonful of salt. When Rươi encounters salt, it dissolves, turning into a thick consistency. You can mash lightly, leaving the Rươi somewhat intact, depending on your preference. After mashing, add the Rươi to a pot with 500ml of water and bring to a boil. The Rươi will form a firm block, similar to crab roe.
  • Step 2: Strain the fermented rice to extract the thick liquid and add it to the pot along with a few slices of starfruit for added flavor and visual appeal.
  • Step 3: In a separate pot, heat some oil and sauté the dried onion. Then, add the tomatoes and cook until tender. Season with powder, fish sauce, and MSG to taste, ensuring a balanced flavor.
  • Step 4: Pour the prepared tomato sauce over the Rươi block. Simmer on low heat until the soup comes to a boil again, then add green onions, dill, and chopped orange peel. Stir gently, turn off the heat, and serve hot.

Ingredients:

• 500g Rươi
• 100–200g pork
• 2-3 orange peels
• Young gac leaves, ginger leaves, dill, fresh chili, starfruit—these are the fragrant herbs that elevate the dish
• Radish: add according to your preference
• Seasonings: cooking oil, MSG, seasoning powder, stock powder, fish sauce, pepper

Preparation:

• Step 1: Prepare the Ingredients for Rươi Braised in a Clay Pot:
  • Start by cleaning the Rươi thoroughly. This is an important step, as improperly handled Rươi may lead to allergic reactions or food poisoning. Gently rinse the Rươi with water to remove dirt, then discard any damaged or dead ones. Blanch the Rươi in water at 90°C, repeating the process 2-3 times to remove any fur. Once done, drain and set aside.
  • Prepare the pork by removing the skin, washing it, and slicing it into thin strips, or according to your preference.
  • Wash and chop the gac leaves, dill, ginger leaves, and fresh chili. Peel and slice the radish to your desired thickness. Starfruit should be smashed and cut into star-shaped slices.
  • Clean the clay pot, then briefly rinse it with hot water to sanitize. Make sure the pot is dry before cooking.
• Step 2: Cooking Rươi Braised in a Clay Pot:
  • After prepping the ingredients, layer them in the following order in the clay pot: ginger leaves, starfruit, radish, orange peel, dill, gac leaves, pork, and then the Rươi on top. Be sure to place the ginger leaves as a base layer in the pot before layering the other ingredients.
  • Season the ingredients to your taste, then add enough water to just cover them. Cover the pot and simmer over low heat. The dish is ready when the liquid thickens, and a rich, fragrant aroma fills the air.
  • From years of experience, cooking the Rươi over a slow flame for 5-6 hours results in a tender, flavorful dish.
• Step 3: Enjoying Rươi Braised in a Clay Pot:
  • The final dish will have a golden color with a sticky, soft, and slightly chewy texture. The pork becomes tender, absorbing the sweetness of the Rươi and the flavors of the herbs and seasonings.
  • If you're not serving young children, adding a bit of fresh chili to the dish will bring an extra kick, enhancing its flavor. Best enjoyed while hot with rice, this dish is perfect for chilly weather, making for a warm, satisfying meal. Enjoy your delicious specialty dish!

Ingredients: For 4 servings

• 500g Rươi
• 2 white radishes
• 5 starfruits
• 300g pork belly
• 2 ginger roots
• 1 orange peel
• 3 chilies
• 20 ginger leaves
• 10 shallots
• 2 tablespoons cooking oil
• Basic seasonings (sugar, salt, pepper, etc.)
• 1 tablespoon fish sauce

Instructions:

• Prepare and blanch the Rươi:
  • Place the Rươi in a sieve and rinse under clean water for 3-5 minutes to remove dirt. Let them drain (handle gently).
  • Heat a pan with about half the amount of water, bringing it to a medium heat (70-80°C). Add the rinsed Rươi and stir carefully to prevent breaking.
  • Once the Rươi firm up, remove them and set aside to drain.
• Prepare the other ingredients:
  • Peel the ginger and radishes, then slice them thinly. Chop the orange peel and chilies finely.
  • Rinse the pork belly in saltwater, then rinse again under clean water and slice thinly.
  • Smash the shallots and chop into small pieces, along with the ginger leaves.
  • Clean the starfruit, cut off the ends and the outer rind, then slice it thinly.
• Cook the Rươi with Starfruit:
  • Heat 2 tablespoons of cooking oil in a pot, then sauté the smashed shallots until fragrant.
  • Add the sliced pork belly, stir to cook until the pork firms up, then add the minced chilies and orange peel.
  • Next, add the starfruit, radish, 200ml water, 1/4 tablespoon MSG, 1/2 tablespoon sugar, 1/2 tablespoon stock powder, 1 tablespoon fish sauce, and 1/4 tablespoon pepper. Stir well and bring to a boil.
  • Once boiling, add the Rươi and ginger leaves, cover the pot, and simmer for 10-20 minutes on medium heat to allow the flavors to infuse.
• Final Result:
  • The Starfruit Braised Rươi offers a delightful twist on traditional flavors with the creamy Rươi combined with the tartness of starfruit, complemented by the fragrant orange peel, ginger leaves, and tender pork belly. This dish is sure to captivate your taste buds!

Ingredients:

• Main ingredient: Rươi
• Accompanying ingredients: Betel leaves, orange peel, shallots, chilies, garlic, minced pork, lime
• Seasonings: pepper, MSG, seasoning powder, sugar, fish sauce
• Cooking oil, water

Instructions:

• Prepare the ingredients:
  • Remove any dead Rươi and place them in a clean basin. Gradually add warm water and gently stir with chopsticks to wash off any dirt.
  • Once the Rươi shed their legs and the dirt is removed, drain them in a colander.
  • Once the Rươi have dried, transfer them to a blender and mince them finely.
  • Peel and finely chop the shallots and garlic.
  • Clean and finely chop the chilies and orange peel.
  • Wash the betel leaves and divide them into two parts: slice the small leaves and set the large ones aside to dry.
  • Prepare the dipping sauce by mixing: 2 tablespoons water, 1 tablespoon sugar, 1.5 tablespoons fish sauce, 1 tablespoon lime juice, and finely minced garlic and chilies. Mix thoroughly.

• Prepare the betel leaf rolls:
  • In a bowl, mix the minced Rươi with the minced pork, shallots, chilies, orange peel, and chopped betel leaves.
  • Season with pepper, MSG, seasoning powder, and cooking oil. Mix thoroughly and let the mixture marinate for 5-10 minutes.
  • Once marinated, take small amounts of the mixture and roll them tightly in the betel leaves.
  • Heat oil in a pan, and once the oil is hot, gently add the betel leaf rolls. Fry until golden brown, ensuring the heat is medium to avoid burning the rolls and to cook them thoroughly.
  • When the rolls are golden on both sides, remove them from the pan and let them drain on paper towels. Plate them beautifully for serving.

Ingredients:

• 300g Rươi
• 500g Niễng stalks
• 200g Pork belly
• 1 Onion
• 1 Egg
• Some orange peel
• 2 Spring onions
• 3 Gấc leaves
• Some Dill
• 4 Cilantro sprigs
• 1/2 tablespoon fish sauce
• Common seasonings to taste
• 3 tablespoons cooking oil

Instructions:

Preparation:

• For fresh Rươi, wash them gently by placing them in a bowl of water, stirring with your hands to prevent them from breaking. Then, add hot water (around 60°C) and stir lightly for a few seconds to let dirt, legs, and fur float up. Remove the Rươi and drain.
• Peel the tough outer layers of the Niễng stalks and slice them diagonally.
• Soak the pork belly in a light saltwater solution for 10 minutes to remove any odor, then rinse and blanch briefly. Drain well.
• Wash the orange peel, onion, Gấc leaves, spring onions, and dill. Cut the orange peel and onion into small pieces. Slice the spring onions and dill into 2-inch pieces. Finally, crack and beat 1 egg in a bowl.

Stir-frying the mixture:

• Heat 2 tablespoons of cooking oil in a pan, add chopped orange peel and onion, and sauté until fragrant.
• Add 1/2 tablespoon of fish sauce and increase the heat. Add the Rươi and stir-fry gently for 1-2 minutes, ensuring the Rươi doesn't break. Remove from the pan and set aside.
• In the same pan, add another tablespoon of oil and heat. Add the pork belly and stir-fry over high heat until it crisps up. Then, add the Niễng stalks, onion, and 1/3 cup water. Stir well.
• Once the Niễng is nearly cooked, return the pre-cooked Rươi to the pan. Add 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon MSG. Stir gently.
• When everything is cooked, add the beaten egg, spring onions, and dill. Cook until the egg sets, then turn off the heat.

Ingredients:

• 250g Rươi
• 2 Eggs
• 200g Ground pork
• 2 Tomatoes
• 5 Spring onions
• 3 Shallots
• 1 Green starfruit
• 1 Bunch of Dill
• 10g Orange peel (about 1 tablespoon)
• Some fresh herbs (Coriander, Vietnamese Balm, Ginger leaves, Betel leaves)
• 2 tablespoons fish sauce
• 1 tablespoon seasoning powder
• 1 tablespoon cooking oil
• Some pepper

Instructions:

Prepare the Rươi:

• If using fresh Rươi, place them in a bowl with warm water (about 60°C). Stir gently with chopsticks to remove dirt, legs, and any dead Rươi. Rinse well with clean water and drain.
• If using frozen Rươi, thaw them gradually in the fridge before following the same cleaning steps as fresh Rươi.

Prepare the Other Ingredients:

• To reduce bitterness and ensure safety, peel the bamboo shoots and boil them in water for 5 minutes, then cool and slice them into thin strips.
• Clean the starfruit and rub its grooves. Peel the edges, then slice it crosswise into thin star-shaped pieces.
• Wash and halve the tomatoes, then cut them into thin slices.
• Wash the orange peel, slice it into thin strips, and chop finely.
• Wash and chop the Dill, Coriander, Spring onions, Vietnamese Balm, Ginger leaves, and Betel leaves. Peel and chop the shallots.

Mix the Ingredients:

• In a large bowl, combine the cleaned Rươi, beaten eggs, ground pork, chopped herbs, shallots, and 1 tablespoon fish sauce, along with 1/2 tablespoon seasoning powder. Mix everything thoroughly.

Cook the Soup:

• Heat 1 tablespoon of cooking oil in a pot, then add the bamboo shoots and sauté for 2 minutes to release their aroma. Add 2 liters of water and bring it to a boil.
• Once boiling, add the tomatoes and starfruit. Use a spoon to carefully shape small portions of the Rươi mixture and gently drop them into the soup until they firm up and cook through. Repeat until all the Rươi mixture is used.
• Once all the Rươi mixture is cooked, add 1 tablespoon fish sauce and 1/2 tablespoon seasoning powder to the pot. Stir well, then turn off the heat.

Final Touch:

• Serve the soup in bowls, sprinkle with ground pepper, and garnish with fresh herbs for a beautiful presentation.
• This Rươi soup with bamboo shoots is vibrant and delicious, with a clear, sweet broth, crispy bamboo shoots, and savory Rươi cakes enhanced by the fragrant Dill, orange peel, and other herbs.

Ingredients:

• 500g Rươi
• 300g Bamboo shoots
• 3 shallots
• Fresh ginger leaves (a little)
• 1/2 teaspoon blood powder
• 1/2 teaspoon shrimp paste
• 1 teaspoon turmeric powder
• 1 tablespoon cooking oil
• Common seasonings (to taste)

Preparation:

Prepare the ingredients

• For fresh rươi, rinse it gently in a bowl of water to avoid breaking the body. Then, prepare warm water (about 60°C) and dip the rươi in it.
• Stir gently with chopsticks a few times to let dirt, hair, and legs float up, then remove the rươi.
• Peel bamboo shoots, soak them in diluted salt water for about 30 minutes, then rinse with clean water.
• Boil 1 liter of water at 80°C, add 1 teaspoon turmeric powder, and briefly cook the bamboo shoots for 2-3 minutes, then drain and let it dry.
• Chop 3 shallots and 2 fresh ginger leaves finely.

Stir-fry the ingredients

• Heat 1 tablespoon of cooking oil in a pan, add 1/4 teaspoon shrimp paste, and stir-fry the rươi.
• Add 1/2 teaspoon seasoning powder, 1/2 teaspoon seasoning granules, and 1/2 teaspoon blood powder. Stir-fry over medium heat for 2-3 minutes. Once the spices are absorbed, add the bamboo shoots and stir-fry for another 5 minutes, then turn off the heat.
• Finally, sprinkle finely chopped ginger leaves over the dish and serve.

Ingredients:

• 300g Rươi
• 150g ground shoulder pork
• 1-2 eggs (chicken or duck)
• Orange peel
• Spring onions, cilantro (or dill), ginger leaves, ginger root, shallots
• Seasonings: Cooking oil, seasoning powder, pepper, chili...

Instructions:

• Step 1: After purchasing the rươi, clean it thoroughly. You can refer to the rươi preparation method above.
• Step 2: Finely chop the spring onions and cilantro, and cut the orange peel into thin strips. If desired, you can also mince some ginger leaves to add to the mixture for extra flavor.
• Step 3: Place the rươi and orange peel in a bowl and mix gently with chopsticks. Avoid over-mashing the rươi as it is better to leave some whole to preserve the rich, creamy texture when eaten.
• Step 4: Add the spring onions, cilantro, ground pork, eggs, seasoning powder, and pepper to the rươi mixture. Use a spoon or chopsticks to mix thoroughly. If the mixture feels too thick, you can add one more egg.
• Step 5: Heat a pan and add cooking oil until hot. Spoon the rươi mixture into the pan and flatten it into round, thin cakes. Flip the cakes to cook both sides until golden. Once cooked, place the cakes on paper towels to absorb excess oil. Alternatively, you can steam the mixture before frying to prevent it from breaking and to ensure quicker cooking.

Ingredients:

• Fresh rươi (or frozen rươi as a substitute): 300g
• 30 betel leaves
• Salt
• Wheat flour, corn starch
• Cooking oil

Instructions:

• Step 1: Prepare the ingredients:
  • Choose large, healthy rươi that are bright red. Clean the rươi by gently rinsing them in a colander to avoid crushing them. Remove any debris or damaged rươi. After the rươi are cleaned, boil water to about 90°C and briefly dip the rươi several times to remove any hair. Drain the rươi well. If using frozen rươi, thaw them in the refrigerator for about an hour before preparation.
  • Wash the betel leaves, shake off excess water, and slice them into thin strips.
  • Mix wheat flour and corn starch in a 1:3 ratio to make the coating mixture.
• Step 2: Cooking salted fried rươi:
  • Heat a large amount of oil in a pan. Add the sliced betel leaves and fry until crispy, then remove and drain the excess oil.
  • Dip each rươi piece into the flour mixture and gently coat them before frying in the hot oil. Keep the flame at medium to avoid burning the rươi. Fry the rươi in batches, stirring occasionally to ensure even cooking. Once golden and crispy, remove the rươi and place them on paper towels to drain excess oil.
  • For the salted flavor: Toast salt until dry and then mix with the fried rươi. Adjust the amount of salt according to the amount of rươi. For 300g of rươi, use 1-2 teaspoons of toasted salt to avoid over-seasoning.
  • Finally, add the fried betel leaves into the rươi mixture for extra flavor and garnish. Serve the salted fried rươi hot for the best taste. You can enjoy it as a snack with chili sauce or serve with steamed rice.

Ingredients:

• 200g fresh rươi
• 200g ground meat (a mix of fat and lean)
• 1 egg (chicken or duck)
• 1 small carrot
• 50g jicama
• ½ small onion
• 1 shallot
• 1 sour orange (peel only)
• 8 betel leaves
• 30g shiitake mushrooms
• 30g wood ear mushrooms (soaked until soft)
• Seasonings: Cooking oil, salt, pepper...

Instructions:

• Step 1: Clean the fresh rươi thoroughly. You can refer to the preparation method above.
• Step 2: Finely chop all the ingredients for the filling. You can julienne the carrot and jicama so that the rolls won't fall apart when frying. For the rest of the ingredients, simply dice and mince them.
• Step 3: Place all the ingredients, including the egg, in a large bowl. Add a pinch of salt and pepper to taste, and then mix everything thoroughly with a spoon.
• Step 4: Now it's time to wrap the spring rolls! Be careful to wrap them just tightly enough, not too tightly, to prevent the rolls from breaking when frying.
• Step 5: Heat oil in a pan over medium heat. Add the rolls and fry until golden and crispy. It's best to fry the rolls submerged in oil for an even, crispy result.
• Step 6: Once the rolls are fried, place them on paper towels to absorb any excess oil before serving and enjoying!