ỐC OM CHUỐI ĐẬU - Escargot Stew with Green Banana and Tofu

By Helen Le Published: April 6, 2021

  • Prep: 45 mins
  • Cook: 1 min
  • Ready In: 46 mins

  • Yield: 4 Servings

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Ingredients
Instructions
  • In a bowl, combine escargot with 1 tablespoon stock powder, 1/2 tablespoon turmeric powder, 1/2 tsp pepper. Leave to marinate for about 10 minutes.
  • In a bowl, season pork belly with 1 tablespoon stock powder, 1/2 tablespoon turmeric powder, 1/2 tsp pepper. Leave to marinate for about 10 minutes.
  • In a pot, heat 2 tablespoons cooking oil and fry shallot and turmeric over medium heat until fragrant. Add the pork, sauté over low heat, stir constantly, for about 2 minutes, until the meat is no longer pink. Remove and add escargot. Stir for 1 minute, then return the pork to the pot. Add 1,5 liter water and the banana slices. Simmer over medium heat for about 15-20 minutes, until the meat is tender.
  • To enhance flavor, in a small bowl, combine 1 tablespoon Vietnamese fermented shrimp paste with 1/2 cup water. Stir to dissolve and leave to sit for 15 minutes to settle the dregs. Extract the clear broth and pour into the pot. Discard the dregs.
  • After 20 minutes, add the tofu into the stockpot and continue simmer for another 15 minutes.
  • Turn off the heat, top with the chopped herbs. Enjoy!
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