Taro fried in fish sauce

Ingredients: 500g taro; 300g pork fat; cooking oil; scallions; fish sauce; sugar

Making:

- Preparing the ingredients: When you buy taro, peel it and wash it thoroughly. Then, cut the taro into long, square pieces. Next, soak the taro in diluted salt water for 5 minutes, then drain. Pick, wash, and finely chop the scallions. Wash the pork fat thoroughly and cut it into small pieces.

- Frying taro: Place a pan on the stove, add cooking oil, and turn the heat to high. When the oil is hot, add the drained taro and fry until golden brown. Remove and place on a plate lined with paper towels to absorb excess oil. Then, put the fried taro back into the pan and fry a second time. Doing this will make the taro crispier and tastier.

- Frying pork cracklings: Put pork fat in a pan over medium heat, stir constantly until all the fat melts. Once all the fat has melted, remove the cracklings from the pan, drain them in a colander, and pour the melted fat into a small bowl.

- Fried taro with fish sauce mixture: In a large bowl, add pork fat along with 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 tablespoon of seasoning powder, and 1/2 tablespoon of MSG. Stir well with a spoon. Then, add chopped scallions. Next, pour the fish sauce mixture into a pan and cook over low heat until the mixture thickens and season to taste. Then, add the crispy fried taro and stir well. When the taro has absorbed the seasoning, turned brown, and the fish sauce is almost dry, turn off the heat and transfer the taro to a plate.

PP

Source: http://baoninhthuan.com.vn/news/138909p29c173/khoai-mon-chien-nuoc-mam.htm