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Preparation
10 minutes
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Processing
35 minutes
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Difficulty
Easy
If you are too familiar with enjoying seafood with salt, pepper, lemon, spicy sauce, or with rich cheese. You can try a new type of salt, fragrant with the aroma of răm leaves, blended with a hint of spiciness from chili, and the sourness of lemon or calamondin. Let’s cook this delicious răm leaf salt right away!
Ingredients for Making Răm Leaf Salt For 6 – 10 people
Dried salt 500 gr Răm leaves 60 gr Ground pepper 30 gr Fine monosodium glutamate 25 gr Filtered water 2 tablespoons
How to Choose Răm Leaves
You should choose fresh răm leaves, with small leaves and a characteristic aroma, without wilting or strange smells. Avoid buying large, shiny răm leaves as they are less fragrant and not as delicious as small răm leaves.
Ingredient Photos
How to Process Răm Leaf Salt
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Prepare the Ingredients
First, add 60gr of răm leaves and 2 tablespoons of filtered water into a meat grinder, and start the machine until the răm leaves are finely ground!
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Roasted Salt with Vietnamese Balm
You put a pan on the stove (note that you should choose a slightly larger pan to make roasting the salt easier) and add 500g of dried salt to roast until the salt turns a milky white color, then add the finely chopped Vietnamese balm and stir evenly.
When the salt and Vietnamese balm are completely roasted, add 30g of ground pepper, continue roasting for another 3 minutes, then remove the pan and let it cool completely.
To make the roasted Vietnamese balm salt tastier, you should use heat from boiling steam. Otherwise, you should roast over the lowest fire!
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Completion
After letting the salt mixture cool, mix in 25g of fine monosodium glutamate and store it in a spice jar in a dry place. With this method, you can preserve it for up to 2 months!
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Final Product
The rau ram salt has a very eye-catching green color, along with the distinctive aroma of rau ram that goes well with anything.
Additionally, you can also add a bit of chili, squeeze some lemon juice or tamarind juice to dip with boiled dishes such as boiled meat, boiled seafood, or balut, which are also very delicious!
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Not only can you dip it with seafood, but with this type of salt, you can also enjoy it with other boiled meats, which are also very appealing and fragrant. So why wait any longer to step into the kitchen and show off your skills by making rau ram salt to enjoy later, right? Wishing you all success!
