Tuesday, April 20, 2010

Veggie pork skin (bì chay)


Can be served with broken rice (cơm tấm) or bánh mì bì chay.

. 1 jicama, shredded (in place of pork fat)
. 3 large pieces of fried tofu (or 1 packet of firm Nasoya tofu), shredded (in place of pork meat)

. 1/2 bunch of bean threads (in place of pork skin)
. 1/2 packet of ground roasted rice
. 1/3 teaspoon salt
. 1 teaspoon sugar (or maple syrup)
. 1 tablespoon canola oil

1. Stir fry jicama with oil, salt, sugar in high heat until cooked, about 5 minutes (jicama becomes transparent).

2. Part boil bean thread, let dry in a colander, cut into 2-inch string, mix with ground roasted rice.
3. Mix everything together, add 3 portions of sugar, 1 portion of salt to taste.

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