This type of grilled meat is both soft and delicious, not dry and tough, just right taste, fragrant, beautiful color, just looking at it makes your mouth water.
As a good mother who loves to cook, Phuong Lien (Krakow – Poland) is still working hard in the kitchen to cook for her family even though she is busy with work.
Despite living abroad for many years, the family still loves and often cooks Vietnamese food to enjoy. She also regularly shares her family meals and familiar Vietnamese dishes on the cooking group on Facebook and receives a lot of compliments from her sisters.
Recently, she shared a recipe for making grilled meat on skewers to eat with extremely attractive banh cuon or banh cuon. You can refer to the formula below:
– Crispy shoulder meat, bell pepper
– Seasoning seasoning: 1/2 teaspoon pepper, 1/2 teaspoon main noodles, 1/4 teaspoon five spices, 2 tablespoons seasoning, 1/2 tablespoon oyster sauce, 1/2 tablespoon fish sauce, 1 tbsp soy sauce, 2.5 tbsp honey, 1 tbsp stock, 1 tbsp cashew or gac oil for color, 4 tbsp cooking oil. 1 tbsp garlic powder, 1 tbsp onion powder (you can use minced fresh onion and garlic, but when baking, it’s not easy to burn.
Purchased meat, washed with dilute salt water, sliced thinly.
Mix the above spices well into a large bowl, put the meat in and marinate overnight in the refrigerator or at least 1-2 hours.
Bell peppers cut squares. Skewer the meat on each stick, alternating between bell peppers and meat.
Charcoal grill, glass pot, oil-free fryer all work. With a glass oven set to 230 degrees, it takes 7 minutes to turn the meat over and then bake for another 5 minutes to cook. If baking in an oil-free fryer, set it to 180 degrees Celsius, turn it over for 7 minutes, and then bake for another 3.5 minutes. If using an oven, set the time according to the oven temperature.
Mix fish sauce with: fish sauce mixed in the ratio: 1 sugar – 1 vinegar – 1 fish sauce – 2 water. Minced garlic and chili outside and put in the dipping sauce.
This type of grilled meat is both soft and delicious, not dry and tough, just right in taste, fragrant, beautiful in color, just looking at it makes your mouth water.
After grilled meat, eat it with banh cuon, banh cuon, vermicelli, sticky rice or whatever you like.
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