Delicious Dishes From The Rock Of The Vietnamese

At first, you seem to be scared when rocky soil can also make food. The truth is, since ancient times, the Vietnamese have used land as an indispensable spice in many dishes. Vietnamese people think that food is wrapped in the ground or buried in the ground, the moisture and the raw flavor of the soil will make the dish become more delicious.Food, Explore, Entertain, Enjoy CHICKEN WHITE CHICKEN Grilling clay is also funny by many people as bang chicken, probably partly because the way of cooking along with the appearance of the dish looks "poor". But do not because of the mediocre name but quickly reject the opportunity to enjoy, because for native speakers, this dish is classified as the ultimate

. It is not easy to get a properly grilled chicken part, every step requires skillfulness and meticulousness of the cook.The natural flavor spreads delicately Separating the soil, opening the banana leaves, everyone fainted Be ecstatic by the sweet aroma that shook all senses. The chicken is white, the skin is shiny, and the fat is shiny, just looking at it, you can find it attractive There is no need to be fussy in side dishes, add salt, pepper, and laksa leaves and slowly enjoy the natural taste that is full of sophistication.



Western visitors seem a little scared when seeing the egg for the first time. has a rather ugly dark color, and also has a characteristic ammonia smell. However, that is just the mentality, as well as the blue cheese dish. Bad smell but good taste. For those who have eaten it, this egg dish will be very delicious and deliciously salty. The standard herbal eggs usually have a liquid yolk, green yellow, surrounded by a layer of white turning brown to green. Eggs are very creamy and juicy, often served with pink ginger The sweetness and spiciness of ginger add another element to this dish, it cools the mouth to cool it when chewed.



Chinese savory eggs also have Chinese herbs, but when it comes to Vietnam it has changed a lot. We also wrap the eggs in a mixture of muddy, straw and clay, but add in herbs like cinnamon, cloves, amaranth leaves, and tea, making the eggs richer and smoother. During fermentation, the outer soil balances temperature and humidity, suppresses the production of spoiled bacteria and ensures eggs remain healthy and nutritious after long burial. FRAGRANT SHRIMP is an indispensable step in the process of making fish sauce in the past, with the belief that soil is the most effective "refrigerator", temperature balance helps fermented dish delicious but not really. After a few months (sometimes a year) buried in the ground, Vietnamese fish sauce dishes are even more fragrant without any sign of spoilage. The most typical is probably sour shrimp from Hue. Although it is known as a fish sauce, the sour shrimp does not have a strong smell, but it blends the sour, the sweet and the spicy. A small and beautiful bowl of sour shrimp is usually placed on a Hue rice tray.



Every day "to", use dot with boiled meat, but for popular households, white rice mixed with a little sour shrimp is good enough. Sour shrimp paste still keeps the traditional way of burying in the ground Hue people love sour shrimp, and decide keep the traditional way to this day although it is quite time consuming and effortless. After preliminary processing and mixing and more than a dozen spices, sour shrimp need to be "dried in the sun" warm for 3 days, then buried in the ground to help stabilize the final stage of fermentation, resulting in the most delicious results. In addition to sour shrimp, fish sauce, fish sauce, fish sauce also applies this secret "burying land"..

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