The Cong Ong Tao worship ceremony on December 23 (the 12th lunar month) is a long-standing cultural beauty of the nation, ushering in the new year. In each region, each locality and each family, there are different ways of preparing the offerings.
Here is a suggested platter to worship Mr. Cong Ong Tao costing 300,000 – 500,000 VND but rich in dishes, just the right amount of quality, suitable for every age and beautiful.
– Time taken: 1.5 – 2.5 hours.
Servings: 4-5 people eat.
– Difficulty level: Medium
Quick and compact offer tray for only 300,000 VND
Mr. Cong and Mr. Tao’s platter is worth 300,000 VND. Photo: Bui Thuy.1. Gac sticky rice (VND20,000). Ingredients: Sticky rice with yellow flowers, fresh gac fruit.
2. Snail spring rolls (VND60,000): Ingredients: 400 grams of stuffed snails (48,000 VND), other ingredients: (12,000 VND).
3. Fried pork belly (60,000 VND): Pork (45,000 VND), fried dough (6,000 VND), flour + chicken eggs (9,000 VND).
4. Papaya, shrimp salad (60,000 VND): Shrimps 200 grams (50,000 VND), papaya, carrots (10,000 VND)
5. Soup “pink hovering clouds” / Tomato egg and mushroom soup (15,000 VND): 2 tomatoes, 1 egg, 2 small chicken thighs (cut in half).
6. Seared goose breast (45,000 VND): 1 piece of about 250 grams
7. Fruit: Northern Whip (VND20,000): 500 grams
8. Other expenses (20,000 VND): Vegetables and other spices
Instructions for some main courses
a) Gender: You can make a lot of it over the weekend and fry it, putting it in individual freezer boxes. When it’s time to eat, put it in an oil-free fryer or fry it directly over medium heat (no need to defrost) which is quick and convenient, and saves time.
– Ingredient:
+ Stuffed snails.
+ Live sausage.
+ Chopped lemongrass, Thai cover leaves, minced ginger
+ Vermicelli, wood ear, soaked and chopped
+ Red onion, onion oil
+ Pepper, fish sauce, salt, seasoning
– Manufacturing:
+ Snails soaked, washed, cut into small pieces
+ Mix the snails with the raw pork, the vermicelli, the ear of the woods, the purple onion, the onion oil and a little pepper, the seasoning, the fish sauce.
+ Use a bucket towel (soft cloth) to soak in the beer for moisture, then lightly brush the rice paper rolls to soften them. In turn, put the filler in the book. Repeat until you are done.
+ Must be fried twice, spring rolls are crispier.
b) Fried pork
– Ingredient:
+ Thinly sliced pork loin, pounded with a hammer until tender.
+ Seasoning: Fish sauce, salt, pepper, sugar, fresh milk.
+ Fried dough, fried.
– Manufacturing:
+ Marinate the meat with a little fresh milk, sugar, salt and pepper until tender and infuse the spices.
+ Beat the eggs, a little water with enough crispy flour, create a moderate consistency.
+ Dip the meat in the moist flour mixture, then put it in the breadcrumb container, shaking to stick on all sides.
+ Heat the cooking oil, fry the meat until browned on both sides.
c) Gac sticky rice
– Ingredient
+ Sticky rice with yellow flower
+ Fresh mess
+ Sugar, salt, cooking oil, white wine
– Manufacturing
+ Soak washed rice, soak in water for 6-8 hours. Remove to dry, sprinkle with a little salt.
+ Take the red intestine of Gac mixed with a little wine, squeeze well (remove the pips).
+ Mix sticky rice with Gac meat and bring the food. Note: The amount of water should be about 1/2 pan capacity for the sticky rice to be sufficiently cooked, the heat to be moderate, the lining fabric to be added, and the food to be on fire twice (the first time is 30 minutes). to take it out, spread it evenly and let it cool. , sprinkle with a little water, grease and mix well for another 10 minutes. It helps the sticky rice to be shiny, soft and delicious). When the sticky rice is cooked, add the sugar (according to taste), stir well, turn off the heat.
d) Papaya and prawn salad: Papaya, grated carrot soaked in ice water to harden, take out to drain. Boiled, cooled, peeled shrimp. Mix fish sauce: sugar: lemon according to the taste of each family. Mix all the ingredients with the sauce. Then, take it out on a plate, sprinkle it with some herbs, fried onions and roasted peanuts (if you like).
e) Pan-fried goose breast: Smoked goose breast is put on the stove to sauté or put in the microwave for 5-7 minutes. Then use a sharp knife to cut into bite-sized pieces.
f) Soup of white clouds hovering in the pink sky: Brown the purple onion, add the tomatoes and sauté. Add the right amount of water. When the water boils, add the eggs and stir gently, finally season with the chicken thigh mushrooms, sliced or cut into thin strips. Adjust the seasoning to your liking.
Traditional and more sophisticated offerings from northerners with a cost of around 500,000 VND.
Traditional northern offerings priced around 500,000 VND. Photo: Bui Thuy.1. Boiled chicken (190,000 VND): Flower rooster, just learned to crow about 1.8-1.9 kg.
2. Frozen meat (45,000 VND): Make a small bowl just enough to eat, 250 grams of pork leg meat (38,000 VND; carrots, wooden ear 7,000 VND)
3. Steamed prawns in coconut water (75,000 VND): 250 grams of prawns, 1 glass of coconut water
4. Fried spring rolls (40,000 VND)
5. Chung cake (30,000 VND)
6. Gac sticky rice (20,000 VND): Sticky rice with yellow flowers, fresh gac
7. Bamboo shoot soup (15,000 VND): Enjoy chicken broth, just buy more bamboo shoots
8. Nems with snails (70,000 VND): 450 grams of stuffed snail (54,000 VND), other ingredients: (16,000 VND).
9. Orange soup (20,000 VND): 500 grams of small orange soup
10. Boiled bok choy: (5,000 VND)
Instructions for some main dishes:
a) Boil the chicken: Clean the chicken, use fresh turmeric to lightly rub into the skin, attach the fairy wings. Put the chicken in a heavy saucepan, pour in enough water to cover the chicken, add some seasoning, purple onion and crushed ginger until fragrant. Turn on stove to boil, when boiling, skim off foam, reduce heat, simmer 5-7 minutes. Then turn off the heat and soak the chicken for 15-25 minutes depending on the volume. Take the chicken out and soak it in ice water to cool it. Take the chicken out to dry, if you need a nicer shine apply some turmeric chicken fat.
Attention: If you are using the water used to make vermicelli, chicken noodle soup, you should not add any seasoning, as bone-based seasoning easily makes the broth cloudy. If you are using chicken broth to cook bamboo shoots or soup, do not add ginger as the smell of ginger will overwhelm the other ingredients.
b) Frozen meat: Typical dishes from the North:
– Ingredient:
+ Boneless pork leg meat
+ A few pig skins or pig ears
+ Soaked shiitake mushrooms, sliced to taste
+ Carrots with flowers
+ Onion, ginger
+ Fish sauce, salt, seasoning, pepper
– Manufacturing:
+ Pork blanched in boiling water with crushed ginger and a little salt, take out and wash thoroughly.
+ Marinate the meat with a little pepper, fish sauce then sauté it with non-aromatic onions.
+ Fill the meat with water, open the lid, cook until tender, add an ear, a carrot. Adjust the seasoning accordingly. Let cool.
+ Put the carrots in the bottom of the bowl, pour the meat, wooden ear and water into it, sprinkle with pepper, then put it in the fridge for 4-5 hours.
c) Steamed prawns in coconut water: Clean the shrimp, remove the black thread on the back, wash. Put some coconut water in a pan with some red onion, seasoning seeds and salt. When the water boils, add the prawns and boil. When the prawns turn red, they are cooked, take them out and put them on a plate.
d) Glutinous rice Gac: Guided on.
e) Snail spring rolls: Guided on.
Wish you many attractive menus for Mr. Cong, Mr. Tao!
Bui Thuy – Vnexpress
