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Tre Hue is a traditional Vietnamese dish that hails from the enchanting ancient capital of Hue. Known for its rich history and cultural significance, Hue is also celebrated for its unique culinary delights. Among them, Tre Hue stands out as a dish that beautifully encapsulates the essence of this majestic city. With its mouthwatering combination of flavors, this dish has been passed down through generations, maintaining its authenticity and popularity. In this article, we will explore the art of making delicious Tre Hue, unlocking the secrets to recreating the taste of the ancient capital right in your own kitchen. From the traditional ingredients to the step-by-step cooking process, get ready to embark on a gastronomic adventure that will transport your taste buds to the heart of Hue.
Prepare
15 MinutesProcessing
60 MinutesFor
4 persons
Tre is a famous and very loved dish in the central provinces, especially Hue. Tre dish attracts diners because of its crunchiness and sour taste. Today, Bach Hoa Xanh will share with you how to make Hue tea at home very simply, but the taste is not inferior to other shops!
Ingredients for making Hue bamboo
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200g pork skin
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500g pig ears
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500g pork nose
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30g garlic
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20g ginger
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300g galangal root
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100g chili
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50g sesame
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50g dried chili
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100g of rice ear
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Seasoning: Salt, sugar, monosodium glutamate, pepper, cashew oil
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50g Guava leaves
Ingredients for making Hue bamboo
See more: 15 familiar dishes on Tet holiday in Central Vietnam
How to make Hue tea
Step 1Process materials
Hue’s finished products
The pig’s ears, skin and nose are washed with salt water to remove dirt and then boiled. When boiling add a little garlic, sliced ginger to eliminate the odor. After boiling, take out the pig’s ears, skin and nose, soak it in a bowl of ice cold water for about 10 minutes , remove it from the basket, drain the water, and then cut it into small pieces.
Step 2Mix the mixture
Mix the mixture
Galangal, chili, minced garlic, finely pounded roasted rice. Dried chili is fried with cashew oil. Put the chopped pig’s ears and nose with spices galangal, garlic, rice ear, 50gr sesame, 2 teaspoons sugar, 3 teaspoons MSG, and 2g pepper in a bowl. Mix well with your hands and then add the dried chili that has been prepared with the cashew oil, mix well with your hands for the ingredients to blend together.
Step 3Put the baby in the jar
Put the baby in the jar
After mixing, put the whole mixture together with washed guava leaves into a glass jar, compress it tightly, and then close the lid. Store the jar in a cool place, after about 2-3 days, the baby will have a sour taste and be edible. When the baby has eaten well, store it in the refrigerator to prevent it from becoming too sour. Depending on the taste of each family, the seasoning can be further reduced.
Step 4Finished product
Hue’s finished products
So that’s the completion of the Hue dish, you can leave the finished product in a cool place for about 2-3 days . Remove the outer layer of leaves, the fragrance of the child will spread to the nose , not only that, when enjoying, you will feel the spicy, rich, slightly sour taste of the child.
Enjoy
You can enjoy Hue as a snack, sip it with friends, and serve as an extremely “sharpen” drink . Besides, you can consider this as a dish in the main meal of the family, eaten with hot rice or cooked rice paper is also very delicious.
Enjoy Hue
Above is a very simple way to make Hue trout from Thptlaihoa.edu.vn. Follow our next posts for more awesome recipes!
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In conclusion, mastering the art of making delicious Tre Hue with the taste of the ancient capital requires patience, attention to detail, and a deep understanding of the cultural significance behind this traditional Vietnamese dish. By following the steps outlined in this guide, one can recreate the unique flavors that have been enjoyed for centuries in the city of Hue. From selecting high-quality ingredients to utilizing traditional cooking techniques, every aspect of the preparation process plays a crucial role in achieving the desired taste. Additionally, incorporating the five key elements of balance, harmony, color, aroma, and taste will elevate the dish to a whole new level. Whether you are a cooking enthusiast or simply someone who appreciates the rich culinary heritage of Hue, mastering the art of making a delicious Tre Hue will not only satisfy your taste buds but also provide a glimpse into the cultural treasures of Vietnam’s ancient capital.
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