How to make fragrant Vietnamese coriander salt that is delicious with any dip

GĐXH - If you are too familiar with enjoying seafood with salt, pepper, lemon, spicy sauce or with fatty cheese. You can try a new type of salt, fragrant with the smell of Vietnamese coriander mixed with a little bit of spicy chili, sour taste of lemon and kumquat.

How to choose Vietnamese coriander (rau tam)

You should choose fresh Vietnamese coriander with small leaves and a distinctive aroma; the leaves should not be wilted or have any strange odors. Avoid buying Vietnamese coriander with large, glossy leaves as they are less fragrant and not as tasty as those with small leaves.

Ingredient

500g dried salt; 60g Vietnamese coriander; 30g ground pepper; 25g finely ground MSG; 2 tablespoons filtered water.

Ingredients for making fragrant Vietnamese coriander salt that tastes delicious with anything.

Preparation method

First, put 60g of Vietnamese coriander leaves and 2 tablespoons of filtered water into a meat grinder and start the machine until the coriander is finely ground.

Place 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. Roast until the salt turns opaque white, then add the finely ground coriander and stir well.

Once the salt and coriander have been completely roasted, add 30g of ground pepper, roast for another 3 minutes, then remove the pan from the heat and let it cool completely.

Vietnamese coriander salt has a very eye-catching green color, and with the distinctive aroma of Vietnamese coriander, it tastes delicious with anything.

After letting the salt mixture cool, mix in 25g of finely ground MSG and store in a spice jar in a dry place. This way, you can preserve it for up to two months.

Vietnamese coriander salt has a very eye-catching green color, and with the distinctive aroma of Vietnamese coriander, it tastes delicious with anything.

Additionally, you can also add a little chili, squeeze in some lemon juice or lime juice to dip boiled dishes such as boiled meat, boiled seafood, or fertilized duck eggs – it's absolutely delicious.

Source: https://giadinh.suckhoedoisong.vn/cach-lam-muoi-rau-ram-thom-lung-cham-gi-cung-ngon-172250702174949053.htm