Photograph of the finished Súp óc heo tóc tiên

Vietnam · Súp óc heo rong tóc tiên

Súp óc heo tóc tiên

45 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork brain Pork brain 1.3 lb
  • Photograph of Fairy hair seaweed Fairy hair seaweed 4.2 oz
  • Photograph of Chicken broth Chicken broth 10 ⅛ cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the pig's brain in ginger-salt water for 30 minutes, then gently peel off all the blood membrane on the outside.
  2. 2 Removing the membrane is a mandatory step; the remaining membrane is a fishy-smelling soup with cloudy streaks of blood.
  3. 3 Steam the pig's brain for 12 minutes with ginger, then cut it into bite-sized pieces.
  4. 4 Soak the seaweed for 10 minutes, then cut it into pieces and cook it in chicken broth for 5 minutes.
  5. 5 Thicken the soup with cornstarch, pour in the egg in a circle, then add the pig's brain at the last minute and sprinkle with pepper.

With an appliance

  • Pressure cooker 42 min

    Replace step 3: steam the pig's brain with ginger at low pressure for 5 minutes, then quickly release the pressure, gently remove and cut into pieces; step 5 still involves adding the brain to the soup with the lid open for only the last minute.

Start cooking