LÒNG NON XÀO DƯA CHUA (Folk stir fry pork baby bowel with pickle cabbage)

This dish is simple and loved for its flavor, when eating you can taste the sour of pickle cabbage, the chewy crunchy of seasoned baby bowel and a little spicy.

Ingredients: 
Original recipes makes 2 servings
- 500g baby bowel
- 2 cups of pickle cabbage
- 2 tomato
- Green shallot
- 4 cloves of garlic
- A small piece of ginger
- Vinegar
- Oil
- Spices
- 1 chili

PREP 10 mins

COOK 20 mins

READY 30 mins

Directions:
- Clean the baby bowel: Put a small piece of ginger into the baby bowel. Use your hand to hold one side of the, the other hand squeeze along the baby bowel to the other side. Do this twice and then soak the baby bowel in vinegar and salt, and wash again with water.
- Boil water with salt and a small crushed piece of ginger. Add the baby bowel and slightly boil in 30 seconds, then take it out and soak into a cold water bowl for it to white and crunchy.
- Slice the baby bowel into 2 knuckles piece
- Fry garlic and shallot, add the baby bowel, then 1 spoon fish sauce. Stir fry until baby bowel cooked, then let it aside on a plate (long cook will make the baby bowel too chewy).
- Add more garlic and shallot into the used pan, stir fry and then add tomato, cook until soft cook. Add pickle cabbage in and stir fry until soft.
- Add the cooked baby bowel into the pan and stir fry in 1 minute with the mixture, sprinkle with chopped shallot, season with spices and pepper, mix well and remove from the heat.
- Place the stir fry mixture on a plate and serve the dish with rice. This dish is simple but really delicious, especially attracts the husbands. If you don’t have time you can buy the cooked baby bowel and cook with the above direction; you also have a flavorful dish


*Taro**