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Tre Hue is a traditional Vietnamese dish that originates from the ancient capital of Hue. This mouthwatering dish is loved for its unique blend of flavors and the use of aromatic herbs and spices. Tre Hue is a culinary masterpiece that showcases the rich heritage and cultural traditions of the ancient capital. In this guide, we will explore the steps and techniques to create a delicious Tre Hue dish that captures the essence and taste of Hue’s history. Whether you are a seasoned cook or a beginner in the kitchen, this guide will provide you with all the necessary information to master the art of making Tre Hue and impress your friends and family with this delightful dish.
15 Minutes Processing
60 Minutes For
Tre is a famous and very loved dish in the central provinces, especially Hue. Tre dish attracts diners because of its crunchiness and sour taste. Today, Bach Hoa Xanh will share with you how to make Hue tea at home very simply, but the taste is not inferior to other shops!
Ingredients for making Hue bamboo
200g pork skin
500g pig ears
500g pork nose
300g galangal root
50g dried chili
100g of rice ear
Seasoning: Salt, sugar, monosodium glutamate, pepper, cashew oil
50g Guava leaves
See more: 15 familiar dishes on Tet holiday in Central Vietnam
How to make Hue tea
Step 1Process materials
The pig’s ears, skin and nose are washed with salt water to remove dirt and then boiled. When boiling add a little garlic, sliced ginger to eliminate the odor. After boiling, take out the pig’s ears, skin and nose, soak it in a bowl of ice cold water for about 10 minutes , remove it from the basket, drain the water, and then cut it into small pieces.
Step 2Mix the mixture
Galangal, chili, minced garlic, finely pounded roasted rice. Dried chili is fried with cashew oil. Put the chopped pig’s ears and nose with spices galangal, garlic, rice ear, 50gr sesame, 2 teaspoons sugar, 3 teaspoons MSG, and 2g pepper in a bowl. Mix well with your hands and then add the dried chili that has been prepared with the cashew oil, mix well with your hands for the ingredients to blend together.
Step 3Put the baby in the jar
After mixing, put the whole mixture together with washed guava leaves into a glass jar, compress it tightly, and then close the lid. Store the jar in a cool place, after about 2-3 days, the baby will have a sour taste and be edible. When the baby has eaten well, store it in the refrigerator to prevent it from becoming too sour. Depending on the taste of each family, the seasoning can be further reduced.
Step 4Finished product
So that’s the completion of the Hue dish, you can leave the finished product in a cool place for about 2-3 days . Remove the outer layer of leaves, the fragrance of the child will spread to the nose , not only that, when enjoying, you will feel the spicy, rich, slightly sour taste of the child.
You can enjoy Hue as a snack, sip it with friends, and serve as an extremely “sharpen” drink . Besides, you can consider this as a dish in the main meal of the family, eaten with hot rice or cooked rice paper is also very delicious.
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In conclusion, making delicious Tre Hue with the taste of the ancient capital requires a combination of traditional techniques and careful attention to detail. By following the steps of preparing the broth, selecting high-quality ingredients, and the artful arrangement of toppings, one can recreate the flavorful and aromatic dish that is reminiscent of the ancient capital. The balance of flavors, the vibrant colors, and the complex textures all contribute to making a truly delicious Tre Hue. It is important to embrace the cultural significance of this dish and understand the history behind it, as it adds depth and appreciation for the art of cooking. Whether you are a seasoned chef or a home cook, this recipe allows you to experience the taste of the ancient capital and share it with others, continuing the rich culinary legacy of Vietnam.
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