Lagu, a vibrant and flavorful Vietnamese dish, is a testament to the country's rich culinary heritage. This hearty stew, often featuring a combination of pork belly, fragrant herbs, and a complex broth, is a true taste of Vietnam. The name itself, often translated as "tongue and stomach," hints at its unique and often unexpected ingredients, creating a deeply satisfying and memorable eating experience. While it may sound unusual to some, the careful balance of textures and flavors within Lagu makes it a culinary adventure well worth undertaking. Beyond the intriguing ingredients, the preparation itself is a journey of aromatic spices and simmering deliciousness.
This comprehensive guide will walk you through each step of crafting your own perfect Lagu, from selecting the finest ingredients to mastering the art of the slow simmer. We'll explore the nuances of flavor profiles, provide helpful tips for success, and ensure you create a Lagu dish that’s both authentic and unforgettable. Prepare to embark on a culinary adventure that will transport your taste buds to the heart of Vietnam.
Tools Needed
- Pot
- Stove
- Blender
- Knife
- Cutting board
Ingredients
- Pig stomach: 2.5-3 kg
- Pig tongue: 2.5-3 kg
- Carrots: 600g
- Potatoes: 1 kg
- Tomatoes: 1 kg
- Onions: null
- Garlic: null
- Canned peas: null
- Ketchup: 1 can
- Ketchup or special Ketchup sauce: null
- Chili sauce: null
- Fish sauce: null
- Tamarind sauce: 270g
- Seasoning: 3 tablespoons
- Sugar: 2 tablespoons
- Tomato sauce: 100g
- Fried garlic: 2 tablespoons
- Fried onions: 2 tablespoons
- Cooking oil: null
- Coconut water: 1.5 liters
- Filtered water: 3.5 liters
- Tapioca starch: 3 tablespoons
- Seasoning powder: 1 tablespoon
- Pink salt: 1/4 tablespoon
- Rock sugar: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare and Marinate the Meat
- Clean pig stomach and tongue. Cut into bite-sized pieces (larger than you think, as they'll shrink).
- Marinate the meat with ketchup, tamarind sauce, seasoning, sugar, fish sauce, tomato sauce, fried garlic, and fried onions and chili sauce.
Step 2. Build the Flavor Base and Cook the Meat
- Sauté garlic until fragrant and golden in a pot with cooking oil.
- Add pig stomach and tongue to the pot, stir-fry with fish sauce to remove odor.
- Blend tomatoes with water until smooth.
- Sauté chili, garlic, and onion until fragrant.
- Add blended tomatoes and stir-fry.
- Add marinated meat to the tomato mixture and stir-fry until spices are absorbed.
Step 3. Simmer and Thicken
- Add 1.5 liters of coconut water and 3.5 liters of filtered water. Bring to a boil, skim off foam, and reduce heat.
- Stir-fry carrots and potatoes separately until slightly golden and crispy.
- Simmer the lagu for 20-30 minutes, or until the stomach is tender. Add more tomato sauce/ketchup for sourness.
- Add carrots and potatoes, season with seasoning powder, pink salt, and rock sugar to taste.
- Mix tapioca starch with water and slowly pour into the pot to thicken the sauce.
Step 4. Finish and Serve
- Add canned peas (or fresh peas) and onions.
- Season with salt and pepper to taste.
- Serve hot.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Cut the meat into larger pieces than you think necessary, as it will shrink during cooking.
- Adjust the amount of fish sauce, sugar, and ketchup to your preference.
- Don't add tapioca starch twice; add it slowly and continuously stir.
Nutrition
- Calories: 6000-7000
- Fat: 350-450g
- Carbs: 200-250g
- Protein: 500-600g
FAQs
1. Is Lagu difficult to make?
While it involves several steps, Lagu is manageable with clear instructions. The most time-consuming part is the simmering, but it's mostly hands-off.
2. Where can I find tongue and stomach?
Many Asian grocery stores carry pork tongue and stomach. You may also find them at some butcher shops specializing in ethnic meats.
3. Can I substitute ingredients?
Some substitutions are possible, but altering key ingredients like the lemongrass and fish sauce will significantly impact the flavor. Pork belly can often be substituted for some of the pork tongue/stomach, if desired.
With its rich broth, tender meats, and aromatic herbs, your homemade Lagu is a testament to the depth and complexity of Vietnamese cuisine. Enjoy this flavorful feast, sharing it with friends and family to experience the true heart of Vietnamese culinary tradition. Now, go forth and impress your loved ones with this authentic and delicious Lagu!