Vietnamese Food

Cuisine culture in Vietnam

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Someone asked me the other day what my favorite food was..."Vietnamese!" I quickly replied, "At least for the moment."

About Viet Nam...

Vietnam is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea, referred to as East Sea (Vietnamese: Biển Đông), to the east. With a population of over 86 million, Vietnam is the 13th most populous country in the world.

Thit cot-let chien - Garlicky Pan-fried Pork Steaks Recipe

My mother reads this blog and love it, ideas for fresh content. This weekend during my visit to my parents, they showed me their new twist to one of my favorite childhood: fried pork steaks full of garlic goodness. It is dead simple recipe that reflects the Vietnamese cuisine, French. Just a note Vietnamese name: Thit (meat) Chop Baby theft (/ cutlets) dog (fries).

The difference between what I eat what my mother was the second night, high instead of dry lean pork chops, my dear mother, now part of the pork. She buys them in bulk from Smart & Final for a bargain. You are a byproduct of processing pork. She loves him as their choice of pork. Would you play with this woman?

This cuts of pork have a moderate amount of fat and great taste. It is more flavorful than the pork chops of his youth. All my mother was defrosting pork (remember, they can freeze things) and then with the blade of the spine and lightly pound of tender meat, cut into pieces the size of the palm. And season generously seasoned with minced garlic, salt and pepper.

My parents packed social calendar that day and not get home until 17:30 hours. If Mom pork prepared the day before and refrigerated. (You can use the meat for one hour to marinate at room temperature, if desired.) It lets the meat sit at room temperature for about 45 minutes for some cold.

So it is at all levels of breadcrumbs (Nothing fancy coating as punk) and cook the pork steaks fried on the outside of the stove. She loves her garden and found that most of your kitchen, where the sea breeze, and interact with it "may" with the ingredients. It's like Vietnam.

Mama was a medium heat and warm you that there is enough oil to large skillet to cover bottom at any time. Each piece is approximately 5 minutes of cooking, and was handed Midway. She had to add oil as it is cooked, as cooking about 5 kg of meat. Sometimes they would be cleaned scoop of the most-cooked bits from pan.

The result was heavenly. Outside, a little fresh meat inside is juicy and tasty. I eat there as much food on the table.

In preparing this pork simply, do not buy Smart & Final meat. Pork shoulder steaks should be fine. Or, cut pieces of marble on the end of the loin.

We eat pork chops with a knife and fork. This is one of the few Vietnamese dishes, where every customer gets his own plate with meat. But I noticed that everyone at the table - my mother, father, husband and me - all my pieces of pork into slices before eating. You are cordially invited to a little pork in garlic sauce Chile Dip for a little heat.


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