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Post:Que Lan
Your culinary experience will be even more impressive when you enjoy these delicious dishes in Union Square, one of the most magnificent and bustling buildings in the heart of Saigon.
Khmer braised offal
Khmer-style braised pork offal is a popular snack enjoyed by many diners due to its refreshing contrast with traditional braised offal dishes. The sweetness of palm sugar, the aroma of garlic, and the sourness of mango, combined with the chewy, fatty pork offal and the distinctive coconut milk flavor, create a unique and captivating taste.
The main deliciousness lies in the rich, thick sauce, a perfect blend of the sweetness of the pork offal broth, the richness of coconut milk, the spiciness and aroma of garlic and chili, and the fragrant scent of tiny mint sprigs.
Ingredient:Pork stomach: 100g, Pig's intestines: 50g, Young pig's tripe (small intestine): 50g, Pig's ears: 100g, Palm sugar: 100g, Good quality fish sauce: 80g, MSG: 50g, Peeled garlic: 50g, Shredded mango: 15g, Ground garlic and chili: 30g, Mint: 20g, Bread: 1 loaf, Coconut: 1/2 a coconut
Instructions:Clean the pig's stomach, intestines, and ears. Heat a pan, sauté garlic until fragrant, then add fish sauce, palm sugar, and MSG. Cook for 1 hour, until tender, then transfer to a plate. Serve with shredded mango, mint, and chili peppers. During preparation, ensure thorough and hygienic cleaning of the pig's stomach, intestines, and ears.
Steamed squid PhasarDek
If you're tired of squid dishes like stir-fried, deep-fried, or grilled squid, try something different with PhasarDek steamed squid. The name might sound simple, but this dish is still incredibly appealing, allowing you to enjoy the fresh, pure flavor of fresh squid combined with the accompanying spices.
Made with a blend of green tamarind, sugar, fish sauce, garlic, sawtooth coriander, chili peppers, and lime juice, the green sauce is the perfect complement to the dish. Pick up a piece of fresh, crispy, sweet squid, dip it in the tangy, spicy sauce flavored with lemongrass and ginger, and savor the flavors as they gradually spread.
Ingredient:
Squid: 400g, Green sauce: 150g, Salt: 50g, Ginger: 25g, Green onions: 20g, Seasoning powder: 20g, Pickled lemongrass: 50g, Pickled shallots: 50g, Mint: 10g, Green sauce (chopped mixture later), Green tamarind: 50g, MSG: 50g, Sugar: 80g, Fish sauce: 30g, Peeled garlic: 80g, Sawtooth coriander: 30g, Cilantro: 20g, Green chili peppers: 20g, Green bell peppers: 20g, Lemon juice: 30g
Making:
Steam squid with ginger, scallions, and seasoning in a steamer for 10 minutes until cooked through, then slice thinly and serve with green sauce, sour lemongrass, sour shallots, and mint. Depending on the size of the squid, the steaming time may vary to ensure it is cooked perfectly, achieving the desired aroma, sweetness, and chewy texture.
Phnom Penh Chicken Curry
As a domesticated animal of the Khmer people, dishes made from chicken have a distinctive flavor, winning over even the most discerning palates with their harmonious combination of sour, spicy, and sweet tastes.
The rich, golden chicken curry, steaming hot, exudes the aroma of chicken, the spicy kick of lemongrass, garlic, and chili, the sweetness and richness of coconut milk, and the earthy taste of potatoes, all blending together to create an irresistible fragrance. Phnom Penh chicken curry served with bread is the perfect choice.
Ingredient:
500g laying hen, 500g coconut milk, 100g taro (fried until golden brown), 200g boiled and peeled elephant ear taro, 100g sweet potato (fried until golden brown), 100g crushed lemongrass, 50g peeled garlic, 30g red chili peppers, 50g salt, 30g MSG, 500g fresh coconut water, 50g sugar
Making:
Cut the chicken into 5cm square pieces and marinate with red curry paste, yellow curry paste, sugar, MSG, garlic, and red chili peppers for 30 minutes. Heat a pan. Add crushed lemongrass and sauté until fragrant, then add the chicken and stir-fry until the meat is cooked through. Add fresh coconut water and coconut milk and cook for 30 minutes. Finally, add fried taro, fried sweet potatoes, and boiled elephant ear taro and cook for another 20 minutes before serving hot.
Five-color mixed chicken rice
Five-color mixed chicken rice is a harmonious blend of the rich flavors of chicken and dried shrimp, the creamy richness of gac fruit, the fragrant aroma of lemongrass, and the refreshing taste of various vegetables such as shredded lemongrass, shredded shallots, and finely chopped lettuce. You'll find it hard to resist its eye-catching colors and familiar, comforting flavors.
Khmer-style dishes are characterized by the sourness of mango, the spiciness of ginger, lemongrass, and chili, and the sweetness of palm sugar. Served with sake leaf tea, mixed bean drink, sugarcane juice, or ginger-lemongrass tea, they create wonderful variations in taste and aroma.
Ingredient :
Fried rice with gac fruit: 200g, Boneless chicken thigh: 100g, Dried shrimp: 50g, Chicken egg: 0.5 (fried and sliced), Pickled lemongrass: 10g, Shredded shallots: 10g, Finely chopped lettuce: 100g, Sweet and sour pickled cucumber strips: 20g
Instructions:
Boneless chicken thighs are stir-fried with onions and garlic, seasoned with chicken powder, MSG, salt, and sugar. Dried shrimp are soaked in water until softened, then stir-fried with minced shallots, minced garlic, and sweet and sour sauce. Fried rice is mixed with gac fruit pulp and then arranged on a hot cast iron plate. Finally, the chicken, shrimp, shredded egg, pickled lemongrass, pickled shallots, pickled cucumber, and shredded lettuce are arranged on top. Mix well before serving.
You can enjoy these dishes at our restaurant chain.The Rooster Restaurant:
- Floors B3-26, 27, 28, Union Square Shopping Center - 116 Nguyen Hue & 171 Dong Khoi, District 1, Ho Chi Minh City - Tel: 08. 3993 9494
- 298/C145 Bis, Cach Mang Thang 8 Street, District 10, Ho Chi Minh City - Tel: 08. 38622111
- 39 Nguyen Thi Minh Khai Street, District 1, Ho Chi Minh City - Tel: 08. 3824 8824.
- government:www.quancongatrong.com.
