Vietnamese Pork Tongue Ragou

(Lưỡi Lợn Nấu Ragu) - Vietnamese Pork Tongue Ragout. We usually use green bean, potato and carrot in cooking ragout. Serving with Bánh Mì (Bread) or boiled rice is all delicious. 
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu

Ingredients

- 1 big pork tongue
- 150g dried lotus seeds
- 1 carrot
- 1 tomato
- 1 tablespoon tapioca starch
- Salt, fish sauce, pepper, garlic, spring onion, sugar, ketchup

Process

- Clean well pork tongue, soak in hot water in 2 – 3 minutes to reduce all dirties. Use knife to shave all dirties on its skin. Clean again and slice small. 
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu
- Peel off the cover of carrot, clean and slice into circle shapes. 
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu
- Clean dried lotus seeds, soak in hot water about 10 minutes. Do no throw away this water. 
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu
- Clean tomato, mince well; do not use seeds. 
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu
- Heat 3 teaspoons oil, add sliced white part of spring onion and minced garlic, fry until they are fragrant. Next, add more sliced tomatoes and fry until it is soft. 
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu
- Next, add more sliced carrot, lotus seeds and 2 bowls of lotus seed water, cook with small heat until they are soft.
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu
- Mix tapioca starch with 2 tablespoons water well. Pour slowly into pot. You should not stop stirring when pouring.  Pour until the mixture sauce becomes thick, season again to suit your flavor. 
Vietnamese Pork Tongue Ragout - Lưỡi Lợn Nấu Ragu
- Finally, Vietnamese Pork Tongue Ragou is basically done. Turn off the heat, scoop into bowl, sprinkle more pepper on face of food. 

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