Process leftover food after Tet into delicious dishes

Bun thang

Ingredient:

Chicken broth
- Dried sea worms (soak in cold water until they expand, cut off both ends, split in half, and wash away the sand inside).
- Dried shrimp (small, red freshwater shrimp will have sweet water).
- Grill the dried squid head and rub to remove all the dust.
- Good fish sauce, spices.
- Dried shiitake mushrooms.
- Fresh thin noodles.
- Boiled shredded chicken.
- Shredded ham.
- Pickled radish
- Thinly sliced ​​omelet
- Shrimp floss (if available).
- Water bug essence (if any).
- Onion, Vietnamese coriander

Making:

Chicken is a favorite food of many people, with shiny, crispy skin and sweet, rich meat that makes any dish delicious. Not just boiled, chicken can also be processed into many delicious dishes such as: chicken rice, bun thang, honey-grilled chicken, soy-grilled chicken... Importantly, it is not necessary to use the whole chicken, just a little boiled chicken left from the feast can be used to have shredded chicken sandwiches, cabbage chicken salad, shredded chicken. Below is how to make a bowl of bun thang like the people of Hanoi when using chicken broth and shredded chicken.

Broth: To have a delicious broth for the bun thang bowl, add the following ingredients and simmer until the shrimp and squid are soft and the broth is fragrant and rich:

Chicken broth
- Dried sea worms (soak in cold water until they expand, cut off both ends, split in half, and wash away the sand inside).
- Dried shrimp (small, red freshwater shrimp will have sweet water).
- Grill the dried squid head and rub to remove all the dust.
- Good fish sauce, spices.
- Dried shiitake mushrooms.

Ingredients when eating:

- Fresh thin noodles.
- Boiled shredded chicken.
- Shredded ham.
- Pickled radish (choose the best white radish with the smallest fibers, soak in water until it expands, wash and dry, mix with a little vinegar and sugar, squeeze dry when ready to eat).
- Thinly sliced ​​omelet (use a thick-bottomed non-stick pan, brush a very thin layer of cooking oil over each omelet, when the pan is hot, add the eggs, quickly tilt the pan so the eggs stick to the bottom of the pan and peel them off. Don't let the eggs get too old, they will be crispy and broken when sliced. Pour the remaining eggs into a bowl to omelet next time).
- Shrimp floss (if available).
- Water bug essence (if any).
- Onion, Vietnamese coriander (must have Vietnamese coriander).
- Blanch noodles, arrange noodles and ingredients in a bowl, pour hot broth over.

Jellied meat

Ingredient:

- Whole pig's trotter: about 1 kg
- Wood ear: 5-6 ears
- Shiitake mushrooms: 5 pieces
- Dried onions: 4 bulbs
- Spices: pepper, seasoning powder, fish sauce, cooking oil
- Carrot: 1/2 (to carve flowers for decoration)

Making:

- Put all the filtered meat and bones into a large pot, add some boiling water and then pour this water away to reduce the smell of the pig's feet and clean the dirt. Rinse the meat and bones with water again. Put the bones into the pot, add water and simmer to get the bone broth to make it sweet. Marinate the filtered meat with a little pepper, seasoning powder, fish sauce, and half of the chopped shallots.

- Soak wood ear mushrooms, wash, cut off stems and chop finely. Crush and chop shallots. Simmer bones for 20 minutes (simmer in a bone broth pot or pressure cooker), drain the water and discard the bones.

- Add chopped onions to the pot and sauté with a little cooking oil. Pour in all the previously filtered and marinated meat and stir-fry until firm. Pour in all the bone broth into the pot. If there is not enough water, add more water until the meat is covered. You should stew the meat in a pressure cooker or stew pot to save time. When you first put it in the stew pot, do not close the lid immediately, but let the meat boil, skim off the foam and close the lid tightly to keep the water clear.

- When the meat is tender, season to taste. Next, add wood ear mushrooms and shiitake mushrooms, cook for a while longer. The water in the pot is level with the meat, at this point the meat is soft and fragrant. The time to stew the meat is about 30 minutes in a stew pot. If stewing in a regular pot, it is about 40-50 minutes or longer, when testing the meat is tender it is done. If you want the broth to be clear, occasionally open the lid to skim off the foam (if using a regular pot). Carrot flowers, put in the pot of water to blanch.

- Prepare a large bowl (or mold), arrange the carrot flowers at the bottom, sprinkle some pepper and then scoop the meat into the bowl, one by one until all the meat is in the bowl. Then use a sieve, place it on the bowl of meat, pour the water through the sieve to remove the residue to make the meat juice clearer.

- Leave the meat outside to cool and solidify, then wrap it tightly and put it in the refrigerator to eat gradually.

Mixed stir-fried vermicelli

Ingredient:

- 4 vermicelli noodles
- 2.5 ounces of beef
- 1 carrot
- 1 onion
- 1 handful of wood ear mushrooms
- 1 bunch of celery
- 1 tael of price
- Scallions, fried onions, garlic
- Sesame oil, oyster sauce, soy sauce, seasoning powder, pepper.

Making:

- Thinly sliced ​​beef, marinated with a little soy sauce, sugar and cooking oil.

- Soak vermicelli in hot water until soft, remove and drain before stir-frying.

- Shredded carrots

- Thinly sliced ​​onion.

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- Soak wood ear mushrooms (pre-sliced) in hot water until soft, drain.

- Wash and cut celery and green onions into pieces.

- Wash and drain.

- Heat a little oil with garlic until fragrant, add beef and stir-fry, then add mushrooms, carrots, onions, season with a little seasoning powder, then turn off the heat, add celery and stir well. Scoop all the filling out and set aside, leaving any water in the pan if any.

- Using the same pan, add the vermicelli and stir-fry with a little sesame oil, soy sauce, oyster sauce, and seasoning powder. Stir-fry quickly for about 5 minutes until the vermicelli is soft. Season to taste, add bean sprouts and chopped onions, and turn off the heat.

- While the vermicelli is still hot, stir the vermicelli and bean sprouts evenly so that the bean sprouts will be just cooked, slightly crispy and not watery. Then add the filling and mix well.

- Put the noodles on a plate, sprinkle fried onions on top, serve with chili sauce if you like.

Spring rolls

Along with bun thang, nem cuon is also a traditional dish in the days after Tet in Hanoi, with the main purpose of making use of leftover dishes after Tet. Therefore, the ingredients are not fixed and depend on each family. Usually, the ingredients will be quite similar to bun thang but rolled into small pieces, including: rice paper, raw vegetables, thin noodles, sliced ​​nem chua, sliced ​​ham, shrimp, sliced ​​boiled meat... and dipped in sweet and sour fish sauce with garlic and chili.