RECIPES OF VIETNAM

Thit Dong (Jellied Meat)

Ingredients :

1 kg

200 gm

50 gm

100 gm

10 gm

Whole pig's foreleg
Pig's skin
Green peas (with a little salted pepper)
Carrot

Edible seaweed
MSG (adjust to taste) (optional)

Pepper (adjust to taste)

Salt (adjust to taste)

Fish sauce (adjust to taste)

1. Clean up pig's foreleg, put into a saucepan full of water, boil for a while, drain the pan
2. Pour fresh water into the pan, boil until the meat is cooked
3. Take the meat out and keep the water
4. Cut the meat into slices, leave out bones
5. Again put the meat into the pan, add salt, MSG, fish sauce and then stew them
6. Clean up pig's skin, puck, put into a pan with boiled water, then cook it
7. Cut the cooked skin into thin slices and put them into the meat pan and stew
8. Cut green bean into pieces with shapes as you like, pour hot water over the bean (add some salted pepper so that the bean is still green) and drain
9. Peel carrot, clean up, shape as desire, pour hot water (with some salt) over it and drain
10. Clean up edible seaweed, put into the meat pan for a while
11. Add pepper, salt, fish sauce, MSG as desire
12. Place bean and carrot on a tray or a bowl, put the meat in, let it cool down
13. Put the tray (bowl) into the refrigerator (The meat will become meat-jelly)
14. When eating, put the meat-jelly on plates (This dish is eaten cold and is the first dish of a meal)