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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty
Easy
Green bean snake porridge is a famous specialty of the Mekong Delta known for its delicious and nutritious flavor. The combination of sweet and chewy snake meat with the creamy green beans creates an unforgettable appealing dish. Today, let’s join TasteVN into the kitchen to discover how to cook this unique porridge.
Ingredients for Green Bean Snake Porridge Serves 6 people
Snake 1 piece (about 700gr) Rice 1 cup Green beans 1/2 cup Straw mushrooms 200 gr Lemongrass 3 stalks Fresh turmeric 2 rhizomes (Optional) Shallots 3 bulbs Spring onions A little Small ginger 1 piece Common spices A little (salt/ sugar/ monosodium glutamate/ seasoning powder/ ground pepper)
How to prepare snake meat
- When the snake is still alive, use a knife to firmly chop off the snake’s head, then make an incision in the belly from the head to the anus to remove all internal organs and cut off the anus as well as the snake’s reproductive organs.
- Place the snake in a basin, boil a kettle of water, then pour the boiling water directly over the entire snake; briefly blanch the snake, then remove it (or add cold water) to prevent the snake meat from cooking.
- Use a knife to scrape off the snake’s skin, then cut the snake meat into bite-sized pieces about 4 – 6cm.
- To eliminate the fishy smell, you can wash the snake meat with diluted salt water mixed with lemon juice or wash it with ginger wine or white wine.
- For venomous snakes, remember to use tongs to tightly clamp the snake’s mouth, and use string to tighten and secure the snake’s head before chopping.
- After losing its head, the snake’s head can still move for about 1 hour, still has the reflex to bite and inject venom, so you need to handle it carefully.
- Electric hot pot with a capacity of 3.5 liters suitable for a family of 4, designed with a high-quality non-stick pot interior, easy to clean after use.
- Equipped with a transparent glass lid for observing food, a convenient steaming tray, along with a simple toggle control panel, meeting various cooking needs.
How to prepare Snake and Green Bean Porridge
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Prepare the ingredients
Wash 1 cup of white rice until clean, then put the rice in a pot, add water and cook until soft. For green beans, wash them with water 2-3 times to remove dirt and musty odors, then soak them in a little clean water to soften.
Tip: Depending on your eating preference, you can use whole green beans or peeled green beans.Cut the lemongrass at the root, then use a pestle to crush it slightly. Peel and finely chop the shallots. Slice the ginger thinly and also crush it slightly. Cut the green onions into two parts, chopping the root section finely while cutting the green leaves into moderate lengths.
Wash the fresh turmeric, cut it into small pieces, then pound it in a mortar. Add about 1/3 cup of clean water and stir well, then strain to extract the turmeric juice.
Tip: Using fresh turmeric in the snake and green bean porridge recipe helps to give the porridge a beautiful color and enhances its flavor. However, if fresh turmeric is not available or you don’t like it, you can skip this step.For straw mushrooms, cut off the stems, soak them in water mixed with a little flour for about 10 minutes, then remove, rinse clean, and cut them in half or into quarters.
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Marinate the snake meat
After cleaning and draining the snake meat, you marinate it with 1 teaspoon of seasoning, 1 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of ground pepper, and 1/2 of the minced shallots.
You mix well and let the meat marinate for about 20 minutes.
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Stir-fry straw mushrooms
Place a pan on the stove, add 1 tablespoon of cooking oil to the pan. When the oil is hot, add the remaining minced shallots and sauté until fragrant, then add the straw mushrooms to stir-fry. Season with 1/2 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, and stir a few times until the straw mushrooms are just cooked and release a fragrant aroma.
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Cooking Snake Porridge
Put a aluminum pot on the stove, add 1 tablespoon of cooking oil to the pot and heat it up. When the oil is hot, add the chopped green onion roots and ginger, and sauté until fragrant. Next, add the snake meat and stir-fry quickly until the meat is firm and aromatic.
Then, add about 2 – 2.5 liters of water to the pot, add the thick porridge that has been cooked and the soaked mung beans, and also add the turmeric water, then simmer on medium heat for 40 minutes.
After that, add the stir-fried mixture to the porridge, seasoning with 1/2 teaspoon of salt, 2/3 tablespoon of seasoning powder, 1 teaspoon of monosodium glutamate, and 1/2 teaspoon of sugar.
Stir well, then bring the porridge to a boil once more, taste the seasoning to see if it’s to your liking, and then turn off the heat.
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Enjoying
Scoop the porridge into an electric hot pot, then add chopped green onion, a bit of ground pepper, and sliced chili (if you like it spicy). When eating, turn on the stove to keep the porridge warm throughout the meal.
This snake porridge with mung beans tastes better when hot. You can also add some fresh vegetables like lettuce, bean sprouts, and mint… along with the hot porridge and dip it in chili fish sauce.
The hot porridge has a fragrant aroma of lemongrass and ginger. When eating, you will experience the chewy and sweet taste of the snake meat. The warm mung bean porridge has a mild, pleasant taste that is very delicious.
Green Bean Snake Porridge is not only a delicious and nutritious dish for the family but also a great snack to enjoy with alcohol. If you have some snake meat and don’t know what to cook, try this recipe from Dien May XANH. Wishing you success with this dish.
