Vn Mam Ruoc Hue Shrimp Paste 400g

Description

順化鹹蝦醬 (Mam ruoc Hue) 400g 這款傳統的鹹蝦醬由天然食材製成，帶有一種獨特的芳香，氣味不像其他種類的蝦醬那麼強烈。來自 Ngoc Lien 品牌的蝦醬是越南中部地區的傳統產品，採用特殊配方製作，確保食品安全。每一樣食材都經過精心挑選，以提供最佳品質且不含任何有害物質。這款蝦醬根據傳統食譜調味，適合越南人的口味。一抹鹹香的蝦醬風味，將讓您的餐點更加美味、誘人。 產品使用安全的玻璃罐包裝，確保產品品質和風味不受影響。瓶蓋密封嚴密，防止空氣影響品質。此外，Ngoc Lien 品牌始終致力於提供符合食品安全標準的高品質產品，為您帶來富含越南三區家鄉風味的傳統美食。 這款蝦醬可以用於烹煮順化牛肉米粉湯，或加入少許辣椒、大蒜、檸檬和糖，製成蘸醬，搭配水煮肉、水煮蔬菜和春捲享用。 請存放在陰涼處，避免陽光直射。開罐後請於一個月內使用完畢。 Based on the information you provided, here is the English translation for the product description. Hue Salted Shrimp Paste (Mam ruoc Hue) 400g This traditional salted shrimp paste is made from natural ingredients, giving it a fragrant aroma that is not as strong as other types of shrimp paste. From the Ngoc Lien brand, this shrimp paste is a traditional product of the Central region of Vietnam, made with a special formula to ensure food safety. Each ingredient is carefully selected to provide the best quality and is free from harmful substances. The paste is seasoned according to traditional recipes, making it suitable for the Vietnamese palate. A hint of the salty flavor of the shrimp paste will make your meal more delicious and appealing. The product is packaged in a safe glass jar, which ensures that the quality and flavor are not compromised. The lid is tightly sealed to prevent air from affecting the quality. Additionally, the Ngoc Lien brand is committed to providing high-quality products that meet food safety standards, bringing you traditional, rustic dishes with the rich flavors of home from all three regions of the country. This shrimp paste can be used for cooking Hue beef noodle soup or mixed with a bit of chili, garlic, lime, and sugar to create a dipping sauce to be enjoyed with boiled meats, boiled vegetables, and spring rolls. Please store the product in a cool place, away from direct sunlight, and use it within one month after opening. 順化牛肉湯食譜 (Bún Bò Huế Recipe) 這是一個簡單且美味的順化牛肉湯食譜，您可以搭配先前提供的順化鹹蝦醬來製作。 食材 (Ingredients) 湯底 (Broth): 牛骨或牛腩：約 1 公斤 (1 kg beef bones or brisket) 豬腳：2 個 (2 pig trotters) 香茅：5 根，拍扁 (5 lemongrass stalks, bruised) 紅蔥頭：2 顆，去皮 (2 red shallots, peeled) 大蒜：1 整顆，去皮 (1 whole head of garlic, peeled) 辣椒：3-5 根，可依喜好調整 (3-5 chilies, adjust to taste) 順化鹹蝦醬 (Mam ruoc Hue)：2-3 湯匙 (2-3 tbsp salted shrimp paste) 魚露：3-4 湯匙 (3-4 tbsp fish sauce) 白砂糖：1-2 湯匙 (1-2 tbsp sugar) 水：約 4-5 公升 (approx. 4-5 liters of water) 食用油：少許 (a little cooking oil) 其他配料 (Toppings & Noodles): 圓形米線 (Bún Bò Huế noodles) 切片牛肉或牛腱 (Sliced beef or beef shank) 豬血塊 (Pig blood cubes) 洋蔥或紅蔥頭，切薄片 (Thinly sliced onion or red shallots) 香菜、薄荷葉、九層塔 (Cilantro, mint, basil) 豆芽菜、切絲的香蕉花或高麗菜 (Bean sprouts, shredded banana blossom or cabbage) 檸檬角 (Lime wedges) 烹煮步驟 (Cooking Instructions) 準備肉品 (Prepare the meat): 將牛骨、牛腩和豬腳洗淨。放入鍋中，加入冷水煮沸後，撈起並沖洗乾淨，去除雜質。 Wash the beef bones, brisket, and pig trotters. Place in a pot with cold water, bring to a boil, then remove and rinse to clean off impurities. 炒香料 (Sauté the aromatics): 在鍋中加入少許油，放入拍扁的香茅、紅蔥頭和大蒜，炒至香氣散發。 In a large pot, add a little oil and sauté the bruised lemongrass, red shallots, and garlic until fragrant. 製作湯底 (Make the broth): 將過水後的牛骨、牛腩和豬腳放入鍋中，加入足夠的水。 Add the blanched beef bones, brisket, and pig trotters to the pot, along with enough water. 將順化鹹蝦醬用一碗溫水化開後，倒入湯中。 Dissolve the salted shrimp paste in a bowl with warm water, then pour into the broth. 加入魚露、白砂糖和辣椒。轉小火慢燉至少 2-3 小時，直到肉質軟爛。 Add the fish sauce, sugar, and chilies. Simmer on low heat for at least 2-3 hours until the meat is tender. 燉煮完成後，撈出牛骨和香茅，取出牛腩和豬腳切塊。 Once cooked, remove the beef bones and lemongrass. Take out the brisket and pig trotters and cut them into chunks. 組裝享用 (Assemble and serve): 將米線煮熟後放入碗中。 Cook the noodles and place them in a bowl. 依序鋪上切好的牛肉、豬腳和豬血塊。 Arrange the sliced beef, pig trotters, and pig blood cubes on top. 倒入熱騰騰的湯底。 Ladle the hot broth over everything. 最後，加入新鮮的香菜、薄荷葉、豆芽菜等配料，並擠上檸檬汁，即可享用！ Garnish with fresh cilantro, mint, bean sprouts, etc., and squeeze a lime wedge over the bowl before serving!