【世界の正月料理ベトナム編】ゾートゥーの魅力と作り方

【世界の正月料理ベトナム編】ゾートゥーの魅力と作り方

Hello, this is Butcher Shimada of the Hormone Shimada Channel. When it comes to the Japanese New Year, the standard is “Osechi”, right? Kamaboko, kazunoko, black beans, chestnut kinto Every ingredient has its own meaning. Have you eaten osechi? Today I’m going to make Vietnamese New Year’s food, not Japanese. So let’s get right to it. How to make Vietnamese New Year’s dish “gio xao” Today we’re going to make gio xao, a Vietnamese New Year dish. In Vietnam, we celebrate the Lunar New Year according to the lunar calendar, not the new calendar. New Year’s Day is called Tet, and according to Vietnamese labor law, Tet vacation is five days long. It’s the longest vacation of the year. Tet is one of the most important holidays for Vietnamese people. The most famous Vietnamese New Year’s dish is Banh Trung, a Vietnamese style rice cake, but Today we’re going to make gio xao, a ham and stew-like dish using pig’s ear, which is also an essential New Year’s dish. I’ve always been curious about this dish. It’s a vendor that I always buy offal from. For some reason, at the end of the year, they have dozens of kilos of pig ears and pig noses ready to go. I was curious, so I asked. Vietnamese people buy a lot of them to make ham to celebrate the New Year. There are many Vietnamese students and technical interns in Gunma, where I live. Maybe that’s why in the grocery stores that sell foreign food This handmade ham is sometimes sold during the New Year’s season. The ingredients we use this time are simple: pig’s ear, pork belly with skin, kikurage, nukumum, and black pepper. Usually you use the meat from the pig’s head. This time we’re going to use skin-on pork belly to make it more palatable. By using the parts of the pig that have skin, such as the ears and nose It will give you a gelatinous, stew-like result. When you think of Vietnam, you can’t go wrong with nukumam. Nukumam is a kind of fish sauce made by fermenting small fish and salt in a jar or barrel. It is used in many dishes, just like soy sauce in Japan. Today we’re going to use chin su nukumam. I’ve seen chin su chili sauce in Japan recently, too. It’s a brand with the largest market share in Vietnam. First of all, put the pig’s ear, pork belly, green onion, and ginger in a pot and boil them. Cook them while removing the lye. When it’s done simmering, take it out and slice both the pork belly and the ear thinly. Soak the kikurage in water and cut it into thin strips as well. Next, fry the pork belly in a pan. Fry it slowly to release the fat. Then add the ears of pork. Finally, add the kikurage and fry it. Season with black pepper and nukumum. Simmer over low heat until all the water is absorbed. When you’ve finished frying, wrap these ingredients in banana leaves. First, boil the banana leaves once. When they’re done boiling, we line them with plastic string on a bat. Put the banana leaves on top of it. Put the ingredients that you just fried on top of them. Roll it up with the leaves and form it into a round tube. Once it’s round, use the string to tie it up and close the leaves. Fill it tightly with the ingredients using a stick or something similar. Now we refrigerate it for a day to harden. After one day, take it out of the refrigerator. Let’s cut the string and take it out of the leaf. The collagen has hardened and it looks like a ham. Now all you have to do is slice it thinly and you’re done. This is what it looks like when you put it on a plate. Now, let’s try it immediately. Let’s eat. Today, I’m going to drink TIDE RUNS from BLACK TIDE BREWING in Kesennuma City, Miyagi Prefecture. It looks quite clear and golden in color. The aroma is citrusy, with a hint of orange and grapefruit. There’s a bitterness from the hops, and it’s not very sweet. The beer has a fairly dry impression. It’s one that will go well with any kind of food. Now let’s try gio xao. The chunky texture of the pork belly with skin, the crunchy texture of the ear cartilage… The different crunchy texture of the kikurage is fun to eat in your mouth. The nukumum has just the right amount of flavor and saltiness. It’s refreshing to eat without any unpleasant fatty taste. As I was eating this, it occurred to me… It’s similar to “Fromage de Tet”, a French collagen terrine of pork. Considering Vietnam’s history as an original French colony, etc. It’s possible that the French food culture may have influenced them. Or, given the name “Tet”, did the French bring back the food culture of Vietnam? If anyone knows more about this, please let me know. You can eat it dipped in nukumum, or Japanese style with spicy soy sauce. It seems to keep for about two weeks if stored in the refrigerator, so you might want to make some leftovers. It was delicious again today. Thank you for the meal. Yes, that’s it for today’s video. Thank you for watching until the end. How was the gio xao? I’m also curious about the celebratory dishes in other countries. We run a hormone restaurant called Hormone Shimada in Maebashi City and Takasaki City in Gunma Prefecture. There are many restaurants in Gunma where you can eat delicious meat. If you are ever in Gunma, please look around! If you think this video is good please subscribe to our channel and give us a high rating!

皆さん正月はなにを食べましたか？
おせち、お雑煮、甘酒、この時期だからこそ食べるそんな料理が多いですよね。
今回は世界に目を向けて正月料理を見ていきます!
第一弾はブッチャーがすごく気になっていたベトナムの「ゾートゥー」
これを作っていきます!!
それでは早速やっていきましょう。
#正月 #ベトナム #ゾートゥー
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他にもこんな動画を紹介してます!!
◇東南アジアの焼き鳥「サテ」の作り方

◇世界一美味い料理「ルンダン」の作り方

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