Nấu mâm cơm tặng mẹ ngày 8 tháng 3

Ingredients

• 2 pieces Fresh Crabs (Ghẹ) (Live or freshly killed, cleaned and gutted)
• 2 stalks Lemongrass Stalks (Bruised to release aroma)
• 1.5 liters Water (For steaming broth)
• 1 teaspoon Salt (Seasoning for broth)
• 1 kilogram Pork Ribs (baby back) (Bone‑in, trimmed of excess fat)
• 1 teaspoon Chili Powder (Mild Vietnamese style)
• 2 tablespoons Vietnamese Chili Sauce (Tương Ớt) (Sweet‑spicy sauce, adjust to taste)
• 2 tablespoons Neutral Cooking Oil (For grilling and frying)
• 1 teaspoon Sesame Seeds (Optional topping for ribs)
• 200 grams Shrimp Chips (Bánh Phồng Tôm) (Store‑bought, keep sealed until frying)
• 10 pieces Bamboo Skewer Sticks (For serving shrimp chips as bite‑size snacks)

Instructions

1. Clean the Crabs

   Rinse the crabs under cold water, remove the gills and any sand, then pat dry with paper towels.

   Time: PT10M

2. Prepare Lemongrass Broth

   In a saucepan, bring 1.5 L water to a boil, add bruised lemongrass stalks and 1 tsp salt. Let simmer for 5 minutes to infuse.

   Time: PT5M

   Temperature: 100°C

3. Steam the Crabs

   Place the cleaned crabs in the steamer basket, pour the hot lemongrass broth into the steamer pot (do not submerge the crabs), cover and steam for 15‑20 minutes until shells turn bright red and meat is opaque.

   Time: PT20M

   Temperature: 100°C

4. Rest the Crabs

   Remove the crabs from the steamer, arrange on a serving platter, and keep warm while you finish the ribs.

   Time: PT5M

5. Marinate the Pork Ribs

   In a bowl, combine 1 tbsp salt, 1 tsp chili powder, and 2 tbsp chili sauce. Toss the ribs until evenly coated. Let rest for 30 minutes at room temperature.

   Time: PT5M

6. Preheat Grill Pan

   Heat the grill pan over medium‑high heat and add 1 tbsp neutral oil, spreading it thinly.

   Time: PT5M

7. Grill the Ribs

   Place the marinated ribs on the hot grill pan. Cook 8‑10 minutes per side, or until the surface is nicely charred and the internal temperature reaches 70 °C.

   Time: PT20M

   Temperature: 200°C

8. Add Final Topping

   Immediately after removing the ribs from the grill, sprinkle 1 tsp sesame seeds (or crushed peanuts) over the hot meat for extra aroma.

   Time: PT1M

9. Fry Shrimp Chips

   Heat 1 L vegetable oil in a deep‑frying pot to 180 °C. Add shrimp chips in batches; they will puff within 30 seconds. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

10. Assemble the Feast

    Arrange the steamed crabs, grilled ribs, and puffed shrimp chips on a large serving platter. Insert bamboo skewers into the shrimp chips for easy picking.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g