How to Cook Delicious and Irresistible Ngan Braised with Sour Starfruit and Taro

How to cook Ngan om sấu khoai sọ

• 1

  Prepare the ingredients

  Wash the ngan meat thoroughly. Use smashed ginger and white wine to rub on the ngan meat for a few minutes, then rinse with water to eliminate the smell. After that, chop the meat into bite-sized pieces.

  Peel and wash the sấu fruit. Peel the khoai sọ, wash it, and cut it into bite-sized pieces.

  Peel the shallots and garlic, then chop them finely. For green onions and cilantro, trim the roots, wash them thoroughly, and chop them small.

  

  

  
• 2

  Marinate the ngan with spices

  Place the ngan meat in a bowl, add 1 teaspoon of minced garlic, 1 teaspoon of minced onion, 1 tablespoon of fish sauce, and 1 teaspoon of seasoning powder. Then, mix well and marinate for about 30 minutes for the meat to absorb the spices.

  
• 3

  Stew ngan meat with sấu and khoai sọ

  Place a pan on the stove, add cooking oil and sauté minced onion and garlic until fragrant. Then, add the ngan meat and stir-fry for about 5 – 10 minutes until the meat is seared.

  Next, transfer the meat to a pot, pour in warm water to cover the meat, then place it on the stove, turn on high heat and start stewing. Once the meat boils, reduce the heat to let it cook until tender. During the stewing process, be sure to skim off any foam and fat.

  When the meat starts to soften, add the sấu. After about 15 – 20 minutes, continue to add the khoai sọ.

  Cook until the khoai is soft, then season with 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, and 1 teaspoon of monosodium glutamate, stirring until the meat absorbs the spices before turning off the heat.

  Serve the dish in a bowl, add chopped green onions and coriander, and enjoy. If you like it spicy, you can add a few slices of chili.

  Note when preparing and cooking:

  • If you don’t have white wine and ginger, you can use salt and lemon to rub over the ngan meat to remove odor.
  • To make the sấu cook faster, you can cut a few slits on the surface of the fruit before stewing.

  
• 4

  Final product

  The braised goose with sour fruits and taro is fragrant, with tender and fatty goose meat, complemented by the sour taste of the fruits, and the rich and delicious taro combined with a savory broth.