<\/span><\/h3>\nThe fig fruit belongs to the same family as the honey fig and sweet cluster fig, but it is found only in the Central region, perfectly suited to the soil and growing best in the ancient capital of Hue. Hue people<\/b> love the fig fruit for its unique flavor: neither overly sweet nor sour and spicy, but rather mildly astringent, nutty and rich, with a very distinct crunchy texture.\"<\/p>\n
To have a properly prepared and delicious plate of mixed fig salad, the. the chefs at Ngh\u1ec7 Restaurant<\/b> must choose dry fig fruits with deep green skins and a naturally pale pink interior. The preparation process is also quite meticulous: the figs are boiled until just cooked, peeled, and sliced very thinly with a knife. Afterward, the figs are soaked in a dilute saltwater solution mixed with a little lemon juice to keep them a pristine white, prevent darkening, and at the same time reduce the harsh astringency, leaving only a subtle, rich, and nutty aftertaste.<\/p>\n<\/span>The Harmonious Combination of Sweet, Fresh Shrimp and Pork with Rich, Savory Spices<\/span><\/h3>\nThe beauty of this salad lies in how it elevates a rustic fruit using the freshest ingredients. Pork belly with a harmonious balance of lean and fat is boiled and cut into thin shreds. Fresh, naturally sweet river prawns are shelled and split down the middle of the back.<\/p>\n
verything is lightly stir-fried with a little fragrant, golden-brown saut\u00e9ed shallot to absorb the flavors, and then thoroughly mixed with the squeezed-dry figs. The soul that binds these ingredients together is the sweet and sour fish sauce dressing prepared according to the golden ratio of the chefs at Ngh\u1ec7 Restaurant<\/b>The fish sauce must have a high protein content, blended with granulated sugar, minced garlic, lemon juice, and a dash of the characteristic pungent red chili powder of Hue. When mixing, the chef must be very gentle so that the figs absorb the spices without breaking apart, perfectly preserving their crunchy texture when chewed.<\/p>\n<\/span>Savoring Hue-Style Mixed Fig Salad the Proper Way<\/span><\/h3>\nA platter of mixed fig salad with shrimp and pork when served at Ngh\u1ec7 Restaurant is eye-catchingly garnished with the pinkish-white color of the figs, the vibrant red of the shrimp, a few sprigs of lush green coriander, a sprinkle of fragrant, crushed roasted peanuts, and golden crispy fried shallots on top. An indispensable accompaniment is the evenly grilled black sesame rice paper, fragrant with the aroma of charcoal wood.<\/p>\n
Hue people<\/b> Instead of using chopsticks or spoons to eat mixed fig salad, locals have a much more interesting and poetic way of enjoying it. You break a small piece of black sesame rice paper, use that exact piece of rice paper to scoop up a generous bite of mixed fig salad containing both shrimp and pork, and bring it straight to your mouth.<\/p>\n
The crispy, fragrant crunch of black sesame rice paper blends immediately with the mild, nutty astringency of the figs, the sweet taste of fresh shrimp and pork, interspersed with the richness of peanuts and the tingling, spicy kick of Hue chili. Everything harmonizes to create a rustic, sophisticated culinary experience that is powerfully addictive.<\/p>\n
If you want to look for a light, appetizing flavor to start a gathering, platters of fig fruit mixed salad with shrimp and pork<\/b> is prepared by the chefs at Ngh\u1ec7 Restaurant<\/b> promise to bring a refreshing flavour to your dinner.<\/p>\n
<\/p>","protected":false},"excerpt":{"rendered":"
V\u1ea3 Tr\u1ed9n T\u00f4m Th\u1ecbt L\u1ed1i Hu\u1ebf – M\u00f3n \u0102n D\u00e2n D\u00e3 \u0110\u1eadm T\u00ecnh Ng\u01b0\u1eddi C\u1ed1 \u0110\u00f4 N\u1ebfu ai \u0111\u00e3 t\u1eebng m\u1ed9t l\u1ea7n l\u1ee1 th\u01b0\u01a1ng n\u00e9t tr\u1ea7m m\u1eb7c c\u1ee7a x\u1ee9 th\u1ea7n kinh, ch\u1eafc h\u1eb3n s\u1ebd ch\u1eb3ng th\u1ec3 n\u00e0o qu\u00ean \u0111\u01b0\u1ee3c nh\u1eefng m\u00f3n \u0103n m\u1ed9c m\u1ea1c nh\u01b0ng \u0111\u1ea7y tinh t\u1ebf n\u01a1i \u0111\u00e2y. B\u00ean c\u1ea1nh nh\u1eefng m\u1eb9t nem …<\/p>","protected":false},"author":1,"featured_media":1138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,15,11],"tags":[],"class_list":["post-822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-thuc-don","category-ban-chay-nhat","category-mon-lai-rai"],"acf":[],"_links":{"self":[{"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/posts\/822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/comments?post=822"}],"version-history":[{"count":4,"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/posts\/822\/revisions"}],"predecessor-version":[{"id":1346,"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/posts\/822\/revisions\/1346"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/media\/1138"}],"wp:attachment":[{"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/media?parent=822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/categories?post=822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nhahangnghe.vn\/en\/wp-json\/wp\/v2\/tags?post=822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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