Photograph of the finished Fish Maw Braised with Pepper

Vietnam · Bao tử cá kho tiêu

Fish Maw Braised with Pepper

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish maw Fish maw 2.6 lb
  • Photograph of Black pepper Black pepper 1.4 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 2.5 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Turn the fish stomach inside out, then rub it with coarse salt and ginger, and rinse it several times to remove the slime and odor.
  2. 2 Blanch the pig's stomach in boiling water with ginger for 3 minutes, then rinse with cold water to make it crispy.
  3. 3 Cut the pig's stomach into bite-sized pieces, then marinate with fish sauce and crushed pepper for 30 minutes.
  4. 4 Use crushed peppercorns instead of powdered peppercorns; powdered peppercorns make the broth cloudy and excessively spicy without the aroma.
  5. 5 Caramelize the sugar, then add the pig's stomach, coat it with the color, and pour in 150 ml of water.
  6. 6 Simmer over low heat for 20 minutes, then reduce the liquid and simmer for 6 minutes. Add pepper, chili, and green onions for extra flavor.

With an appliance

  • Pressure cooker 35 min

    Replace step 6: high-pressure cooking for 8 minutes, then quickly release the pressure to keep the tripe crispy, then simmer for 6 minutes until reduced.

Start cooking