The soft skin absorbs all the flavors, the tenderloin and shrimp are sweet and tender, and the vegetables are fresh and crispy. This is a delicious dish in the traditional Northern Tet feast.
( 11 )
- 100 gr tenderloin balls (1 piece)
- 150 gr lean tenderloin meat
- 30 grams of dried shrimp
- 30 grams of peas
- 8 dried shiitake mushrooms
- 1 wood ear mushroom
- 1/2 kohlrabi tuber
- 1/2 carrot
- 1/2 cauliflower
- Dried onions, coriander, green onions
- Spices: Fish sauce, salt, MSG, pepper, white wine, ginger
- Soak and remove the ball: Soak the skin ball in rice water for about 1 hour to bloom evenly and become whiter. Cut the ball into a parallelogram shape, then add a little white wine, crush the ginger to release the essential oil, then gently squeeze it to let it soak for a while to remove the more fragrant scent. Then, wash a few times under clean water, squeeze gently to drain.
- Prepare the pickled legs and stir-fry ingredients: Peel the carrots, cut the top part into a lotus shape, and trim the remaining part on both sides into pretty little fringes. The kohlrabi is cut into a rectangular shape and trimmed with serrated teeth. Cut cauliflower into bite-sized pieces. Remove the stem from the peas and cut diagonally. Pickled mushrooms bloom, rinse. Soak wood ear mushrooms, cut into bite-sized pieces. Wash everything and drain. Soak dried shrimp in warm water, take out and drain. Thinly sliced tenderloin, marinated with a little seasoning for flavor.
- Blanch vegetables and fruits: Boil a pot of water, add a little salt, then quickly blanch the vegetables, take them out and soak them in cold water to help the vegetables become crispy and retain their green color when stir-fried.
- Stir-fry shrimp, meat, wood ear mushrooms: Fry 1/2 of the dried onions, add the tenderloin and shrimp and stir-fry until cooked. Stir-fry the wood ear fungus and shiitake mushrooms together to absorb the flavors, then scoop out and set aside.
- Stir-fry and finish: Fry 1/2 of the remaining shallots, add the bulbs and stir-fry over medium heat. Season with a little chicken broth, salt and fish sauce to taste. Pour in the tenderloin and stir-fry shrimp. Finally add vegetables and stir-fry until cooked. Season to taste, add green onions, stir well, sprinkle a little pepper, turn off the stove, scoop out and enjoy.
- Finished product requirements: The skin is soft but still retains its integrity, absorbs the flavor evenly, the shrimp tenderloin is sweet and soft, the vegetables are crispy and fresh. This is a delicious dish in the traditional Northern Tet feast.
- In the past, during Tet, mothers often prepared their own balls months in advance. Take the pork skin, clean the hair with boiling water, boil it, remove the fat from the skin, then use 2 bamboo sticks to clamp both ends and dry in the sun 3 times. Take the fine sand, clean it, dry it, then roast it hot and put the skin back in so that the skin explodes into a crispy, shiny ball. After that, store the tare balls in tightly tied plastic bags to save until Tet to make soup or stir-fry mixed balls.
- Nowadays, ready-made balls are sold in traditional markets. When buying, pay attention to choosing a tenderloin skin that is thick, bright yellow in color, and blooms evenly, which is a delicious ball.
- The ball needs to be thoroughly bleached (soaked in water to wash rice until white, bleached with ginger wine to deodorize) for the ball to be fragrant and absorb flavor when cooking soup or stir-frying.