Vietnamese Pork Tongue Ragou

(Lưỡi Lợn Nấu Ragu) - Vietnamese Pork Tongue Ragout. We usually use green bean, potato and carrot in cooking ragout. Serving with Bánh Mì (Bread) or boiled rice is all delicious. 

Ingredients

- 1 big pork tongue

- 150g dried lotus seeds

- 1 carrot

- 1 tomato

- 1 tablespoon tapioca starch

- Salt, fish sauce, pepper, garlic, spring onion, sugar, ketchup

Process

- Clean well pork tongue, soak in hot water in 2 – 3 minutes to reduce all dirties. Use knife to shave all dirties on its skin. Clean again and slice small. 

- Peel off the cover of carrot, clean and slice into circle shapes. 

- Clean dried lotus seeds, soak in hot water about 10 minutes. Do no throw away this water. 

- Clean tomato, mince well; do not use seeds. 

- Heat 3 teaspoons oil, add sliced white part of spring onion and minced garlic, fry until they are fragrant. Next, add more sliced tomatoes and fry until it is soft. 

- Next, add more sliced carrot, lotus seeds and 2 bowls of lotus seed water, cook with small heat until they are soft.

- Mix tapioca starch with 2 tablespoons water well. Pour slowly into pot. You should not stop stirring when pouring.  Pour until the mixture sauce becomes thick, season again to suit your flavor. 

- Finally, Vietnamese Pork Tongue Ragou is basically done. Turn off the heat, scoop into bowl, sprinkle more pepper on face of food.