Cá Ngừ Kho Măng Chua, or Braised Tuna with Pickled Bamboo Shoots, is a beloved Vietnamese dish renowned for its rich, savory flavors and delightful textures. This family recipe, passed down through generations, offers a harmonious blend of sweet, sour, and umami notes, creating a truly unforgettable culinary experience. The succulent tuna, slow-cooked to tender perfection, absorbs the complex flavors of the savory braising liquid, while the tangy pickled bamboo shoots provide a refreshing counterpoint. This dish is a testament to Vietnamese culinary artistry, showcasing the simple yet masterful use of readily available ingredients.
The fragrant aroma alone is enough to evoke a sense of home and comfort. Beyond its deliciousness, Cá Ngừ Kho Măng Chua is remarkably versatile, perfect served with steaming white rice, alongside a fresh green salad for a complete and satisfying meal. Ready to embark on a culinary journey and create this delicious dish yourself? Let's dive into the step-by-step instructions to prepare this iconic Vietnamese recipe.
Tools Needed
- Mortar and pestle
- Pan
- Pot
Ingredients
- Tuna (tail part preferred)
- Purple onions: 4
- Green onions: 6 stalks (base only)
- Chili peppers: ½
- Pickled bamboo shoots (young shoots): 150g
- Pork belly: 150g
- Fish sauce: ½ tablespoon
- Sugar: 1 ½ tablespoons
- Ground pepper: a little
- Water: 200ml (or coconut water, adjust sugar accordingly)
- Salt: ¼ tablespoon
Step-by-Step Instructions
Step 1. Marinate and Prepare Ingredients
- Prepare the onions and chili peppers by pounding them in a mortar until smooth.
- Marinate the tuna with the pounded onion mixture, ground pepper, and ½ tablespoon of fish sauce for 10 minutes.
- Boil them in water with a little salt for about 3 minutes to reduce the sourness, then rinse in cold water.
- Cut the pork belly into small pieces (approx. 0.5cm thick). Fry the pork belly until it releases fat.
Step 2. Sear and Braise the Tuna
- Add the tuna to the pan and fry until lightly golden brown on both sides.
- Add sugar to the pan and caramelize it until it melts and turns yellow.
- Add the remaining fish sauce and sugar to the pan, along with the water (or coconut water).
- Add the boiled and rinsed bamboo shoots to the pan.
- Cover the pot and simmer over low heat for 20 minutes, occasionally turning the fish.
Step 3. Finish and Serve
- Add the green onions and chili peppers during the last few minutes of cooking.
- Serve hot with rice and raw vegetables such as water spinach, cucumber, and bitter melon.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Pounding the onions and chilies creates a flavorful paste that helps to remove the fishy smell of the tuna.
- Frying the tuna before braising helps to enhance its flavor and aroma.
- Using coconut water instead of water adds a unique sweetness to the dish, but adjust the amount of sugar accordingly.
- Serving the dish with raw vegetables complements the rich flavors of the braised tuna and bamboo shoots.
Nutrition
- N/A
FAQs
1. Can I use canned tuna instead of fresh tuna?
While fresh tuna is preferred for its superior flavor and texture, you can use high-quality canned tuna in a pinch. Just be sure to drain it well before adding it to the braising liquid.
2. Where can I find pickled bamboo shoots?
Pickled bamboo shoots are commonly found in Asian grocery stores. You may also find them in some well-stocked international food sections of larger supermarkets.
With its perfect balance of sweet, sour, and savory flavors, Cá Ngừ Kho Măng Chua is a true testament to Vietnamese culinary heritage. This recipe offers a delicious and satisfying meal that’s sure to become a family favorite. Enjoy the rich flavors and the comforting warmth of this traditional Vietnamese dish!