バインミーに【ベトナム風なます】Vietnamese Namasu.(Pickled White Radish and Carrot)/紅白なます

バインミーに【ベトナム風なます】Vietnamese Namasu.(Pickled White Radish and Carrot)/紅白なます

Vietnamese style Namasu (pickled radish and carrot) Hello everyone! This is Misuzu. How are you spending your busy time at the end of the year? Today, I would like to introduce the Vietnamese style of the classic Japanese New Year’s cuisine, “Kohaku Namasu”. It is indispensable for the Vietnamese sandwich “Binh Me”. I love Bainh Me and I like to order more sardines. Originally, namasu is sweetened by adding sugar, but this time I will introduce it without sugar. Please enjoy yourself till the end today. Apple cider vinegar is used instead of sugar. You can squeeze lemon instead of apple cider vinegar. Also, this time we will add a nam pla in Vietnamese style. In the past videos, we have also introduced red and white sardines without nam pla. I’ll put a link in the summary section. This channel has a recipe without sugar mirin. I would be grateful if you could subscribe to the channel and give it a high rating. Today’s flow 3 steps. First, cut the vegetables. Cut the radish and carrot into small pieces. Next, I will also add salt. Finally, add it. Mix with apple cider vinegar, nam pla, and chili pepper. Here are the nutrients this time. This is half the amount of nutrients in the recipe. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. I’ll put a link in the summary column. Click here for materials. Mix radish and carrot with nam pla and apple cider vinegar. You can use fish sauce instead of nam pla. Please adjust the amount of chili pepper to your liking. Let’s explain how to make it. First, cut the carrots. 1/5 carrots, about 50 grams. Peel off the skin. Slice very thinly and cut into julienne. It is ok even if you use a slicer. Move to a bowl and try salt. Sprinkle a pinch of salt and rub it roughly. Leave it for about 10 minutes. Let’s cut the radish. Peel 250g of radish. We have 5 times as much radish as carrots. The more radishes, the more beautiful the color. Slice it like carrots and shred it. Transfer to a bowl and knead with salt. Sprinkle with a pinch of salt and knead roughly. Let’s leave this for about 10 minutes as well. This is 10 minutes later. Lightly squeeze out the water and take it out. Add apple cider vinegar, nam pla, and chopped hawk claws. Roughly mix and you’re done. Put it in the refrigerator for 30 minutes to overnight. Let’s put it in a bowl. Coriander goes very well, so if you don’t like it, please add it. Apple cider vinegar is refreshing. It is a fruity sweet red and white sardine without sugar. The nam pla has a slight scent and is spicy with chili peppers. Please try. Thank you for watching until the end. Today, I introduced the Vietnamese style of the classic Japanese New Year’s cuisine, “Kohaku Namasu”. Please add it to Bainh Mee and New Year’s dishes. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. If you want to try it, please subscribe to the rating button and channel. Please spend a wonderful day after this. See you in the next video. It was Misuzu. Thank you for watching. This channel has recipes without sugar mirin. I would be grateful if you could subscribe to the channel and give it a high rating. See the blog for detailed recipes. I also do Twitter, Instagram, TikTok and so on. I would be grateful if you could come and see that too. See you in the next video.

バインミーに【ベトナム風なます】Vietnamese Namasu.(Pickled White Radish and Carrot)/紅白なます

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こんにちは！みすずです
今日はおせち料理の定番「紅白なます」のベトナム風。
ベトナムのサンドイッチ「バインミー」に欠かせないなますを、お砂糖なしでご紹介します。
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▶︎詳しいレシピはブログへ
⁡https://www.misublog.com/entry/vietnam_namasu
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【目次】
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0:00 オープニング
0:46 材料アレンジ
1:03 今日の流れ
1:15 栄養素について
1:35 材料について
1:51 人参を切ります
2:11 塩揉みします
2:21 大根を切ります
2:41 塩揉みします
2:52 和えます
3:23 器に盛ります
3:44 最後に
4:25 エンディング
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[こちらもどうぞ]
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▶︎お砂糖なしの紅白なます

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[使用道具]
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☆器:アラビア パラティッシ17cmボウル(ブラック)
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