Ho Chi Minh City : Vietnam | Feb 15, 2012 at 7:43 AM PST
Views: Pending
Korean spicy seafood noodle soup (jjampong)

Vietnam Sea from north to south throughout the year offers freshseafood, rich in nutrients. Of that, the ink is processed food candishes cooked with many different methods.

Ginger sauce squid steamed dish is quite simple but no lesscompelling. After only 30 minutes into the kitchen, you will makean "art" has just delicious looking.

Ingredients (6 servings):

- 1 kg squid.

- Spices: white wine, ginger, fish sauce, chili ...

- Eat together: lettuce, herbs, figs, banana, sour contract.

- Decoration: cucumbers, tomatoes, carrots.


- Clean the squid, wash ginger wine for flavor.

- North xung steaming hot, interesting for the ink to the cooked to medium.

- Cut slices, put the whole disc. Melon decorated heart-shapedring and adding a few fibers peppers, ginger has just foodcoloring together to add the warm belly.

- Mix the fish sauce and sugar with a 1:1 ratio. Add minced gingerand chilli. Water so harmonious viscous salty, sweet, spicy.

- Disk clean vegetables arranged with beautiful color.

Finished product requirements:

- Ink ripe, fragrant, sweet, hunting, bright colors.

- Bold sauce, spicy aromatic ginger and chilli.

- Vegetables with non fresh, bright colors.

1 of 1
steamed squid is the most simple dishes
Le Thi Bich Lan is based in Vũng Tàu, Đông Nam Bộ, Vietnam, and is a Reporter on Allvoices.
Report Credibility
  • Clear
  • Share:
  • Share
  • Clear
  • Clear
  • Clear
  • Clear

News Stories

  • Top Five Flu-Fighting Food Tips

    Every kid in class has a runny nose and there are coughs coming from the cubicles at work. Healthy foods and nutrients can arm you and your family to prevent or at least hasten a speedy recovery from those nasty bugs that circulate in schools and...





More From Allvoices

Report Your News Got a similar story?
Add it to the network!

Or add related content to this report

Most Commented Reports

Use of this site is governed by our Terms of Use Agreement and Privacy Policy.

© Allvoices, Inc. 2008-2014. All rights reserved. Powered by PulsePoint.