Lưỡi lợn nấu ragu is a pork tongue ragout. Ragout is usually cooked with green bean, potato and carrot; this version swaps in lotus seeds to go with the pork tongue. Serve it with bánh mì (bread) or boiled rice, and eat it while it’s hot. Ingredients 1 big pork tongue 150 g dried lotus seeds 1 carrot 1 tomato 1 tablespoon tapioca starch Salt, fish sauce, pepper, garlic, spring onion, sugar, ketchup 3 teaspoons oil How to make lưỡi lợn nấu ragu 1. Prepare the tongue Clean the pork tongue well and soak it in hot water for 2–3 minutes to loosen the dirt. Use a knife to scrape all the dirt off its skin. Clean it again and slice it small. 2. Prepare the carrot, lotus seeds and tomato Peel the carrot, clean it and slice it into rounds. Clean the dried lotus seeds and soak them in hot water for about 10 minutes. Don’t throw away this water. Clean the tomato and mince it well, without the seeds. 3. Cook the ragout Heat 3 teaspoons oil, add the sliced white part of the spring onion and the minced garlic, and fry until fragrant. Add the sliced tomatoes and fry until soft. Add the sliced carrot, the lotus seeds and 2 bowls of the lotus seed water. Cook over low heat until they are soft. 4. Thicken and serve Mix the tapioca starch well with 2 tablespoons water. Pour it slowly into the pot, stirring the whole time you pour. Stop when the sauce has become thick, then season again to suit your taste. Turn off the heat, scoop it into bowls and sprinkle pepper on top. From the original writer’s experience, it’s best served with bánh mì. Share:
