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Tre Hue is a traditional Vietnamese dish known for its rich flavors and deep connection to the ancient capital of Hue. This iconic dish reflects the history and cultural heritage of the city, taking inspiration from the royal cuisine of the Nguyen Dynasty. From the fragrant broth to the tender meat and delicate noodles, Tre Hue captivates the taste buds with its exquisite taste. In this guide, we will explore the secrets behind making this delicious dish, ensuring that you can savor the flavors of the ancient capital in every bite. So, let us embark on a culinary journey to learn how to create a delightful bowl of Tre Hue that pays homage to its authentic origins.
Prepare
15 Minutes Processing
60 Minutes For
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
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In conclusion, creating a delicious Tre Hue with the taste of the ancient capital is a culinary journey that requires passion, patience, and attention to detail. By following the traditional recipe and using authentic ingredients, one can recreate the flavors and aromas reminiscent of the imperial city of Hue. The combination of tender pork, flavorful Hue-style sausage, aromatic broth, and various herbs and vegetables all contribute to the unique taste of this dish. Additionally, the specific cooking techniques, such as simmering the broth for hours and carefully layering the ingredients, further enhance its taste and authenticity. Overall, the key to achieving a delicious Tre Hue lies in preserving the traditions of the ancient capital and embracing the rich culinary heritage of this region. With practice and a commitment to quality, anyone can master the art of making this iconic dish and enjoy a taste that transports them to the historic city of Hue.
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