Choa Horn is a kind of dish that its sauce is needed bubble. you can dip raw meat or shrimp into it in term of cooking. This dish is often happened, when families are together or at a special weekend.
+ Ingredients
- 1kg rice noodle
- 300g beef, slice thinly
- 300g shrimp
+ Sauce:
7 garlic and 5 shallots, burned and pounded galangal,3cm long, burned and pounded
5 tbsp fish sauce
5 tbsp vinegar
2 tbsp sugar
1 tbsp salt
2 cups coconut milk
2 cups broth (coming from pork and chicken bone simmered)
5 dried red chili, soaked, drained and chopped
2-3 bird chilies, burned
100g peanut, roasted and pounded coarsely
+ Vegetable:
200g cucumber, slice thinly
100g bean sprout
150g lettuce
50g 5 kinds of chi
+ Method
Prepare Sauce:
First, burn galangal, garlice, shallot and bird chili almost scorch, then pound together in clay mortar until smooth.Pour the both into a coconut milk pot then bring to boil when bubble add pounded garlice, shallot, ganlangal, bird chili and chili past, season with vinegar, sugar,fish sauce and salt, stir well. Continue to boil for 1-2 minute then remove from heat and set aside.
Prepare meat and shrimp:
Thinly slice beef and shell shrimp then place them on the nice platter.
Prepare vegetable:
Thoroughly wash lettuce then remove roots of bean sprout and 5 kinds of chi from the stem.slice cucumber in chip.They are together on the plate.
The way to eat:
Remove sauce into chnang pleng the put hot-coal under it. You can share some sauce from chnang pleng to individual each small bowl for dipping the last mixture.Use chopstick to dip meat or shrimp. Lettuce is the best way to wrap ingredients, and dip once again and serve.
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