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Vietnamese Food Restaurant Recipes

Cooking Vietnam Cuisine PORK CHAO Northern dish

Cooking Vietnam Cuisine

Rice, Seafood, Beef, Grilled pork

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VIETNAM CUSINE RECIPES

PORK CHAO Northern dish

Ingredients: (makes 4 bowls)

100 g normal rice
50 g glutinous rice
300 g pork shoulder (lean)
2.5 liters pork broth
20 g green onion, coriander
1 shallot
Fish sauce, salt, pepper, and msg to taste

This is a popular Vietnamse dish PORK CHAO can be found on street corners restaurants and if you are lucky its cooked by a Vietnamese' grandma made to make your mouth water.

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Preparation: How to prepare PORK CHAO

1. Mix together normal rice and glutinous rice. Wash and drain.
2. Finely mince pork and shallot. Add salt and pepper, mix well, and roll into small balls (5-7 g/ball).
3. Rinse coriander and green onion, dice and distribute equally among four large bowls.

Cooking: How to cook your PORK CHAO

1. Bring pork broth to a boil and add washed rice. When water returns to a boil, skim off bubbles. Reduce heat and simmer.
2. After 30-35 minutes, the rice should become bloated and the broth viscous and clear, indicating that the chao is cooked through. Add meat balls and cook for another 5-6 minutes until cooked through. Add fish sauce, salt, and msg to taste.
3. Ladle into four large bowls and sprinkle with pepper. Serve hot.Each person can add fish sauce and pepper to taste individually.

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BEEF CHAO Northern style

Ingredients: (makes 4 bowls)

100 g normal rice
50 g glutinous rice
200 g lean beef 
100 g pork shoulder (lean)
2.5 liters pork broth
1 shallot, 1 root ginger
20 g Vietnamese perilla, green onion
Fish sauce, salt, pepper, and msg to taste

Preparation:

1. Mix normal rice and glutinous rice, wash, and drain.
2. Cut pork and beef into small pieces and mince in a food processor or finely chop along with ginger and shallot. Add salt and pepper, mix well, and roll into small balls (5-7 g/ball).
3. Rinse Vietnamese perilla and green onion. Dice and distribute equally among four large bowls.

Cooking:

1. Bring pork broth to a boil and add the washed rice. When the broth returns to a boil, skim off the bubbles, reduce heat, and simmer.
2. After 30-35 minutes, the rice should become bloated and the broth viscous and clear, indicating that the chao is cooked through. Add meat balls and cook for another 4-5 minutes until cooked through. Add fish sauce, salt and msg to taste.
3. Ladle into four large bowls and sprinkle with pepper. Serve hot.Each person can add fish sauce and pepper to taste individually.

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