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Cooking Discussion ForumGeneralAsian Cooking Forum › Gi Vietnamese dainty morsel in Spring
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nicewish00
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Gi Vietnamese dainty morsel in Spring
Jun 5th, 2011 at 10:02am
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On the Tet traditional tray of food according to Vietnamese culture, with traditional dishes such as Chung cake, chicken meat, spring rolls and so on, gi is one of the dainty morsels. Today, when gi almost become daily food and there are more various and attractive dishes on the tray, delicious dish of gi cannot be missed...

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There are many types of gi such as: gi lụa (pork-pie), gi b (beep dumpling), gi b (pork and skin paste), gi mỡ (lean and fat pork paste), gi xo (fried pie), etc. Each type has a particular taste but the most important thing to make gi dish really attractive is that the fragrance of banana leaves and fish sauce combined in the piece of gi. Gi xo (fried pie)In all kinds of gi, fried pie is the easiest one to prepare, so families often make it themselves when Tet is coming. The main materials are parts of pork such as: ear, nose tongue, pork cheeks and mộc nhĩ (cats ear). The materials must be subjected to premilitary treatment, boiled through hot water, sliced, mixed with spices, pepper and fried. After wrapping the fried pie, keep it in the refrigerator so that all the materials link together. The pie that is delicious must be wrapped carefully, raw materials must not be too dry and the dish will stir fragrance of the spices
  
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