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Tre Hue is a popular and mouthwatering Vietnamese dish that originates from the ancient capital of Huế. Known for its rich flavors and traditional cooking techniques, Tre Hue has been enjoyed by locals and tourists alike for centuries. This delectable dish combines a harmonious blend of aromatic herbs, fresh vegetables, succulent meat, and a savory broth, resulting in a truly unforgettable culinary experience. In this guide, we will unravel the secrets to making a delicious Tre Hue that captures the essence of the ancient capital’s taste, allowing you to recreate this iconic dish in the comfort of your own kitchen. So, get ready to embark on a culinary journey to uncover the flavors of Huế and impress your family and friends with a delectable bowl of Tre Hue.
Prepare
15 Minutes Processing
60 Minutes For
4 persons
Tre is a famous and very loved dish in the central provinces, especially Hue. Tre dish attracts diners because of its crunchiness and sour taste. Today, Bach Hoa Xanh will share with you how to make Hue tea at home very simply, but the taste is not inferior to other shops!
Ingredients for making Hue bamboo
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200g pork skin
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500g pig ears
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500g pork nose
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30g garlic
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20g ginger
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300g galangal root
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100g chili
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50g sesame
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50g dried chili
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100g of rice ear
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Seasoning: Salt, sugar, monosodium glutamate, pepper, cashew oil
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50g Guava leaves
Ingredients for making Hue bamboo
See more: 15 familiar dishes on Tet holiday in Central Vietnam
How to make Hue tea
Step 1Process materials
Hue’s finished products
The pig’s ears, skin and nose are washed with salt water to remove dirt and then boiled. When boiling add a little garlic, sliced ginger to eliminate the odor. After boiling, take out the pig’s ears, skin and nose, soak it in a bowl of ice cold water for about 10 minutes , remove it from the basket, drain the water, and then cut it into small pieces.
Step 2Mix the mixture
Mix the mixture
Galangal, chili, minced garlic, finely pounded roasted rice. Dried chili is fried with cashew oil. Put the chopped pig’s ears and nose with spices galangal, garlic, rice ear, 50gr sesame, 2 teaspoons sugar, 3 teaspoons MSG, and 2g pepper in a bowl. Mix well with your hands and then add the dried chili that has been prepared with the cashew oil, mix well with your hands for the ingredients to blend together.
Step 3Put the baby in the jar
Put the baby in the jar
After mixing, put the whole mixture together with washed guava leaves into a glass jar, compress it tightly, and then close the lid. Store the jar in a cool place, after about 2-3 days, the baby will have a sour taste and be edible. When the baby has eaten well, store it in the refrigerator to prevent it from becoming too sour. Depending on the taste of each family, the seasoning can be further reduced.
Step 4Finished product
Hue’s finished products
So that’s the completion of the Hue dish, you can leave the finished product in a cool place for about 2-3 days . Remove the outer layer of leaves, the fragrance of the child will spread to the nose , not only that, when enjoying, you will feel the spicy, rich, slightly sour taste of the child.
Enjoy
You can enjoy Hue as a snack, sip it with friends, and serve as an extremely “sharpen” drink . Besides, you can consider this as a dish in the main meal of the family, eaten with hot rice or cooked rice paper is also very delicious.
Enjoy Hue
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In conclusion, making a delicious Tre Hue with the taste of the ancient capital requires attention to detail, patience, and a deep understanding of the flavors unique to the region. By following the traditional recipe and incorporating authentic ingredients, one can recreate the rich culinary heritage of Hue and savor the flavors of the ancient capital. The complex blend of sweet, sour, salty, and spicy flavors, combined with the nuances of fragrant herbs and tender meats, make Tre Hue a truly exceptional dish. Whether enjoyed at home or in a local restaurant, this iconic Vietnamese delicacy promises a memorable gastronomic experience that transports the taste buds to the heart of the ancient capital. With dedication and practice, anyone can master the art of making delicious Tre Hue and pay homage to the rich culinary traditions of Hue.
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