Dong Che Che Dao, a vibrant and flavorful dessert, is a cherished treat during Tet, the Vietnamese Lunar New Year. This delectable concoction boasts a harmonious blend of sweet and subtly savory notes, a testament to the rich culinary traditions of Vietnam. Its beautiful layered presentation, featuring a rich, creamy coconut milk base and glistening, translucent tapioca pearls, is as captivating as its taste. The subtle sweetness is balanced by the fragrant pandan leaves, creating a truly unforgettable dessert experience. It's the perfect celebratory treat to share with family and friends during this special time.
This irresistible dessert, however, is deceptively simple to make. Ready to create your own batch of this festive delight? Let's dive into the detailed step-by-step instructions below, guiding you through each stage of crafting this perfect Dong Che Che Dao for your Tet celebrations.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Pork (Dong Che Che Dao)
- Oyster sauce
- Salt
- MSG
- Fish sauce
- White pepper
- Wood ear mushrooms
- Shiitake mushrooms
Step-by-Step Instructions
Step 1. Prepare the Pork
- Wash the pork thoroughly. Blanch it with hot water and a little salt, then wash again.
- Shave off any remaining hair and wash with salt. Blanch and wash again to drain.
- Cut the pork into pieces that are not too small or too thin.
- Marinate the pork with oyster sauce, salt, MSG, a little fish sauce, and white pepper (for a whiter color, or black pepper for fragrance). Marinate for 20-30 minutes.
- Remove all fat from the pork skin, clean it, and boil it.
Step 2. Cook the Dong Che Che Dao
- Stir-fry the marinated meat until firm. Add enough water to cover and cook for about an hour until the meat is soft.
- Add the pork skin and cook for another 20-30 minutes until soft.
- Add the wood ear mushrooms and shiitake mushrooms and cook for another 10-20 minutes.
- Continuously monitor the cooking process, skimming off any foam to keep the water clear.
Step 3. Assemble and Chill
- Soak wood ear mushrooms in warm water until soft. Wash thoroughly, remove stems, and slice thinly.
- Let the cooked meat cool slightly. Layer the pork skin in a box, then add the meat, mushrooms, and spices. Top with another layer of skin.
Step 4. Serve
- Refrigerate for a few hours to set. Slice and serve.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Blanching the meat first cleans it and prevents excessive foaming during cooking, resulting in more fragrant meat.
- Adding wood ear mushrooms enhances the flavor and texture. They are optional but recommended, especially during winter.
- Using red termites can make the skin redder.
- Slice the final dish thinly for a better taste and texture.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I make Dong Che Che Dao ahead of time?
Yes! It's best made a day ahead to allow the flavors to meld. Store it in the refrigerator.
2. What can I substitute for pandan leaves if I don't have them?
You can try using a few drops of pandan extract or even a small amount of vanilla extract as a substitute, though the flavor won't be exactly the same.
3. What if my tapioca pearls aren't completely translucent after cooking?
Don't worry! Slightly opaque pearls are still perfectly fine to eat and will still taste delicious. Just ensure they are cooked through.
With its beautiful layers and delightful balance of flavors, your homemade Dong Che Che Dao is sure to be a hit this Tet. This recipe allows you to share a piece of Vietnamese culinary tradition with loved ones, creating lasting memories alongside this sweet treat. Enjoy the delicious fruits of your labor and Chúc mừng năm mới! (Happy New Year!)