Thịt Ngâm, or Vietnamese pickled meat, is a vibrant and essential part of the Tet holiday, adding a burst of savory umami to the festive feast. This traditional dish, a testament to Vietnamese culinary ingenuity, involves curing pork belly or other meats in a flavorful brine of fish sauce, garlic, ginger, and chilies. The resulting rich, tender, and subtly spicy meat is a delicious accompaniment to sticky rice, salads, and other celebratory dishes. Its deep flavors and satisfying texture make it a beloved tradition passed down through generations.
The magic of Thịt Ngâm lies in its carefully balanced ingredients and the precise curing process. This article will guide you through two distinct yet equally delicious recipes for preparing this iconic Vietnamese delicacy, ensuring your Tet celebration is complete with this mouthwatering masterpiece. Let's delve into the step-by-step instructions to create your own perfect batch of Thịt Ngâm.
Tools Needed
- pots
- jars
- towels
Ingredients
- Pork belly with ribs: 1kg
- Salted egg: 1/3
- Pepper: a little
- Fresh coconuts: 3
- Wine: a little
- Onion: some
- Garlic: some
- Bay leaf (lá nguyệt quế): some
- Pink pepper: 2 teaspoons (for 1kg meat)
- Salt: 2 tablespoons + amount for brine
- Fish sauce: 1/4 cup (60g)
- Sugar: 1/4 cup (60g)
- Water: 3 cups (for brine), 500g (for fish sauce recipe)
Step-by-Step Instructions
Step 1. Prepare the Brine and Marinate the Meat
Step 2. Pack the Meat in Jars with Aromatics
Step 3. Prepare the Fish Sauce Mixture and Pack the Meat
Step 4. Sterilize the Jars
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For sweeter meat, cut into larger pieces.
- Using fresh coconut water enhances flavor.
- To preserve the meat's texture and sweetness, don't cover jars tightly during simmering; leave space for air circulation.
- For longer preservation, turn the jars upside down after cooling to prevent air from entering.
- Store in the refrigerator for extended storage, especially in warmer climates.
Nutrition
- N/A
FAQs
1. How long does Thịt Ngâm last?
Properly stored in the refrigerator, Thịt Ngâm can last for 2-3 weeks. Make sure it's fully submerged in the brine.
2. Can I use different types of meat for Thịt Ngâm?
Yes! While pork belly is traditional, you can experiment with other cuts like pork shoulder or even chicken.
3. What can I serve Thịt Ngâm with?
Thịt Ngâm is incredibly versatile! Enjoy it with sticky rice, banh tet (sticky rice cake), salads, or as part of a larger Tet spread.
Making Thịt Ngâm is a rewarding experience, connecting you to Vietnamese culinary heritage and adding a special touch to your Tet celebration. We hope these recipes have inspired you to try your hand at this flavorful tradition. Enjoy the delicious results and Chúc mừng năm mới! (Happy New Year!)