MÌ VẰN THẮN - Cách nấu mì vằn thắn thơm ngon chuẩn vị Hà Thành

Welcome to Tri Nang Cooking channel Van Thanh noodles are one of the dishes that are quite familiar to the people of Ha Thanh because of the soft, chewy, yellow noodles combined with fresh dumplings, dumplings and char siu meat look really delicious Van Thanh is a Cantonese-Chinese dish The name Van Thanh is said to originate from Cantonese and the Vietnamese pronunciation is Vân Thôn, which means cloud swallowing In today's video, I invite you to the kitchen to cook Van Thanh noodles To cook this dish, we need to prepare the following ingredients First is pork bone, you prepare 500g Next is pork, 300g You can choose pork shoulder or pork butt Minced pork, you prepare 300g Fresh shrimps, 300g Depends on the amount of people you eat, you prepare enough Pork liver, 200g Dried shrimps, 30g Fresh noodles, 1kg I prepare 2 types of plastic wrap to wrap dumplings One is a square shape to make fried dumplings The round shape is for steaming or boiling And this is pork skin I soaked and cleaned Ginger, chili, lemon, 1 onion To eat with noodles, we can not miss Cabbage or green cabbage A little green onion Spices include salt, MSG, sugar 1 pack of char siu seasoning Ground pepper Fish sauce And last but not least, white wine These are all the ingredients you need to cook Van Thanh noodles First you put a pot of water on the stove and add 1 teaspoon of salt Then you put the pork bone, pork liver into the pot After soaking and cleaning, you put the pork liver and boil You put 1 teaspoon of salt All the dried shrimps have been soaked and cleaned, you put them all in here The head of the shrimp is cleaned, put it in the pot Shrimp peel, peel only the back and leave the tail I put it in a pot of water with 1 onion to create natural sweetness After the water boils, you remember to remove the foam so that the water is clear Now you turn the stove down and cover the pot After the pork skin is soaked, you put the crushed ginger You add 1 teaspoon of salt A little white wine Then you squeeze the skin clean and get rid of the smell Finally, you wash it clean with water After boiling the pork and liver for 30 minutes, you take it out and let it cool To make the filling, you put 2 teaspoons of ground pork 2 teaspoons of sugar 2 teaspoons of fish sauce A little ground pepper Sliced ​​onion To make the dumpling skin soft and sticky, you use egg You beat it evenly Here I use both red and white intestines You mix the filling evenly so that the filling is evenly soaked To make the filling, you remember to take a moderate amount of meat, round it and put it in the middle of the cake You spread the egg around the cake Note that with the dumpling skin, when you wrap it, you have to remove it from the bag Because the dumpling skin is very easy to dry and hard when exposed to the outside air After spreading the egg, you fold it into a triangle And you wrap it around the dumpling skin so that they stick together The next thing you do is the same After boiling the pork, you marinate it with the char siu seasoning Then you boil it to keep the sweetness If you don't boil it too much, it will make the shrimp dry You boil it for about 2 minutes Now you take the shrimp out of the plate After boiling the egg, you cut it in half and cut it into strips Now I put a deep pan in the kitchen and put it in Cooking oil When the oil is hot, I put the dumplings in and fry them Remember to fry one side until golden brown, then turn the other side over and fry When the dumplings are golden brown on both sides, you take them out of the pan I use a pan to fry the char siu The meat to make char siu is already boiled, so we just need to fry it Don't fry it for too long, because if you fry it for too long, the meat will dry You just need to fry it evenly on both sides After frying the char siu, we boil the dumplings We will put a teaspoon of salt and a little cooking oil in the pot so that the dumplings do not stick to each other When the water is boiling, you put the dumplings in You stir gently so that the dumplings do not stick to each other When the dumplings float to the surface of the water, the dumplings are cooked You take the dumplings out of a plate To blanch the noodles, you boil a pot of water Put a tablespoon of cooking oil and a teaspoon of salt in it When the water is boiling, we put the noodles in to blanch Wherever we eat, the noodles should not be blanched first, so that the noodles are not delicious Then you take the noodles out and let them drain When you eat, you put the noodles in a bowl of shrimp You put the blanched cabbage You put the shrimp in You put the liver in Put the dumplings in Put a few pieces of char siu Arrange a piece of egg in the middle Use a pot of water, you season it to suit your taste You add more seasoning seeds and sugar Add more fish sauce Add about 2 tablespoons of fish sauce When the water is just boiling, you put the noodles in Now we have a hot bowl of noodles This noodle dish must be eaten hot to be delicious Our wonton noodles are done To make the noodles more attractive, when you eat, remember to squeeze more lemon and add a few pieces of chili The video sharing how to make wonton noodles here is over Thank you for watching the video If you find it useful, please subscribe to support me Thank you and goodbye