Overwhelmed by the Vietnamese but 'very Western' offering tray for the full moon of January of a good mother in Ha Thanh

GĐXH - The offering tray for the full moon of January of the good mother Huyen Linh (born in 1990) is delicately decorated, with luxurious Western European culinary style, creating a perfect combination of flavor and art.

In the humid atmosphere of the first days of spring At Ty, PV had a conversation and shared with Ms. Huyen Linh (35 years old, from Tien Giang) currently living in Hanoi.

Mâm cúng rằm tháng Giêng — Beautiful good mother Huyen Linh in the kitchen. (Photo: NVCC)

For Ms. Linh, the kitchen is not only a place to prepare food, but also a creative space, full of love and passion. To have a complete meal, each ingredient must be carefully selected, each step must be taken care of, all blending together to create a special flavor.

As a professional makeup artist, Ms. Linh rarely has fixed free time during the day, however, on important occasions, she still wants to personally go into the kitchen to prepare complete and beautiful dishes.

Mâm cơm Việt với 11 món đặc sản, trình bày rất 'Tây Âu' của mẹ đảm Hà Thành, 'đánh thức' vị giác của hàng triệu gia đình- Ảnh 2. — Nearly 40 years old, Ms. Linh still possesses the beauty of a woman in her 30s, making netizens admire and praise her.
(Photo: NVCC)

Talking to PV Gia Dinh va Xa Hoi, Ms. Linh shared: " With a passion for the kitchen, every time I cook, I want to put my soul into the dish, create spiritual connections and inspire those around me.

I have loved cooking since I was a child, and when I had a family, I wanted to cook even more delicious dishes for my small family. That was the motivation and purpose that led me to search, explore, and create Vietnamese dishes with a Western European style. I want my family to have many experiences with new dishes that are different from the traditional Tet dishes."

Recently, Ms. Linh went into the kitchen to prepare a Western-style full moon offering tray for the first lunar month with 11 dishes:

- Boneless chicken with mushroom sauce.

- Mushroom and char siu buns.

- Stir-fried rainbow chard with pasta and beef.

- Double happiness beef rib soup.

- Shrimp floss rice balls.

- Steamed shrimp and pig ear salad.

- Fried mandu.

- Green tea and passion fruit mousse.

- Fried rice with pig cheeks.

- Cold noodles.

Each dish, from flavor to color, is meticulously prepared by Ms. Linh, creating a perfect balance like a vivid painting.

With the double happiness beef rib soup, housewife Huyen Linh skillfully combines the sweet broth from well-braised beef ribs, combined with mushrooms, lotus root, and slices of prominent red double happiness fish cakes, creating a harmonious whole from flavor to color.

The beef ribs are tender and sweet, soaked in rich broth.

- Mushrooms and lotus root are crunchy and rich, adding flavor and freshness to the dish.

- Double Happiness Fish Cake with red color symbolizes luck and prosperity.

A bowl of hot soup, full of color - aroma - flavor creates a cozy and luxurious atmosphere for the family meal.

The fried rice is fried until golden brown, forming an eye-catching bird's nest shape, dotted with slices of black olives like "eggs". On top is the fragrant grilled pork cheek, soft meat mixed with a bit of crunchiness of the skin, increasing the deliciousness.

Ms. Linh said that fried rice with pork cheeks is the dish that takes the most time: "The most complicated dish to prepare is fried rice with pork cheeks. It is a dish but it has to be divided into three separate stages. The pork cheeks have to be fried separately, and the fried rice also has to be fried separately.

The longest part is carving the basket of parrots to hold the salad to relieve the feeling of fullness. I have to do this carving step the night before so that it can be served quickly the next day.

The dish of rice with shrimp paste not only has the rich flavor of the homeland but is also created by Ms. Linh in a sophisticated and eye-catching way. The soft white rice and purple sticky rice are combined into beautiful round pieces, covered with a layer of savory floss on the outside. The filling inside is dotted with golden egg threads, along with fresh, sweet boiled shrimp, creating a rich flavor when enjoyed.

The highlight is the red lotus root slices shaped like flowers, decorated with a few fresh green mint leaves, both beautiful and making the dish more refreshing.

The harmony between color - aroma - taste has helped the shrimp paste rice dish become the highlight on the tray, making everyone admire the beauty and skill of the chef.

The special feature of Linh's fried Mandu presentation is:

- Mandu is served on a pretty white spoon, combined with golden mashed sweet potatoes underneath, both sweet and rich and creating eye-catching colors.

- The red pomegranate seeds are dotted like gems, creating a balance between sweetness, light sourness, and richness.

- Fresh green coriander and parsley for decoration, adding freshness and harmony.

Ms. Linh shared that this is a favorite dish thanks to its crispy crust and rich filling. When fried, each cake puffs up, turns golden brown, and gives off an attractive aroma.

Braised pork is a familiar dish in Vietnamese meals, but this presentation has been elevated to a work of culinary art:

- Cut the pork belly into squares, tie with green onions or brown agar fibers, creating the feeling of small, pretty "gift boxes".

- Stewed with rich flavor in shimmering caramel sauce, highlighting the aroma of fresh green pepper, roasted garlic and spices permeating every piece of meat.

- Lotus flower slices from white lotus root, delicately shaped, adding elegant beauty to the dish.

- Whole green pepper, grilled garlic cloves, mixed with soft and fatty braised meat, adding a spicy, warm flavor.

This is a dish of mushroom dumplings with char siu filling, presented extremely artistically and delicately:

Dish Highlights:

- The dumpling skin is shaped like a real mushroom, with a beautiful natural brown crack layer.

- The rich, sweet char siu filling, combined with the fragrant sauce, creates a perfect blend between the crust and the filling.

- The cake is presented on a plate decorated with fresh green vegetables, edible flowers and red banana leaves, highlighting the luxurious and modern beauty.

This cake is not only delicious but also pleasing to the eye, very suitable to appear in parties and buffets.

This is a boneless chicken dish with mushroom sauce that is prepared and presented very meticulously:

Highlights of the dish:

- The chicken is skillfully deboned, keeping the shiny golden skin, soft and sweet meat, cut into bite-sized pieces.

- Combined with mushrooms such as oyster mushrooms and king oyster mushrooms, helps increase the natural sweetness.

- The sauce is shiny, light, and permeates each piece of chicken, creating a rich, fatty flavor but not greasy.

- Garnish with fresh green bok choy, red pepper and mint leaves, both beautiful and fragrant.

Taste when enjoyed:

- The chicken is soft, not dry, mixed with fresh mushroom flavor, rich sauce, slightly fatty but still light.

- Boiled greens until just cooked, retaining their crispness and sweetness, served with the dish to help balance the taste buds.

This dish is suitable for family parties, banquets, or reunions, ensuring it is both delicious and beautiful.

Next is the steamed shrimp with bird's nest dish with a very creative and beautiful presentation:

- Fresh shrimp is steamed whole, keeping the beautiful shiny orange-red color, firm meat, and natural sweetness.

- Arrange shrimp on the bird's nest made from fried wonton wrappers, forming a golden, crispy basket shape.

- Lined underneath is a colorful vegetable salad: purple cabbage, carrots, cucumbers, onions... mixed with wood ear mushrooms, adding roasted sesame, creating a sweet and sour, refreshing flavor.

This dish is light and low in fat, suitable for appetizers, or added to the menu on days when you want to eat simple but still sophisticated seafood dishes.

The dish pictured is cold noodles, commonly known as Naengmyeon in Korean cuisine, or the Japanese variation – Zaru Soba. The outstanding features of this dish are:

- Cold noodles are dark brown, chewy and cool, made from buckwheat or a mixture of wheat flour.

- The broth is light, has a moderate sweet, sour and salty taste, usually beef broth or fruit vinegar, add some ice to keep it cold.

However, not everyone can eat this dish. Therefore, you can choose according to the preferences of your family members and choose alternative noodle dishes according to the common preferences of the majority.

Stir-fried rainbow chard with bow tie noodles and beef is a unique combination of the bright colors of chard, the soft, fragrant texture of beef and lovely bow tie noodles, creating a stir-fried dish that is both delicious and beautiful.

Highlights:

- Rainbow chard: Has eye-catching purple, red, and green colors, contains many vitamins and antioxidants.

- Sweet and tender beef: Stir-fried until cooked, soaked in spices.

- Cute bow-tie pasta: Just cooked, chewy and delicious, creating a unique highlight for the dish.

Enjoying this dish, you will feel the harmony between the fresh taste of vegetables, the fatty taste of beef and the rich taste of noodles.

These are incredibly cute green tea mousse cakes with adorable panda bear shapes and smooth, green matcha cream frosting.

The mousse layer is smooth, with a faint green tea flavor, a characteristic light bitterness, combined with rich cream.

The green tea sponge cake base below is fluffy and helps balance the sweetness without being too rich.

Decorate with panda bears made from marshmallow or mooncake, creating a lively, eye-catching look. Add small flowers and green leaves, creating the feeling of a small garden on the cake.

This is the dessert for Huyen Linh's family meal.

Besides, mothers can also replace with other types of cakes depending on their preferences.

When passion for the kitchen is revealed, each dish comes alive and can tell a story - a story about warm family gatherings, the joy of discovering new flavors or endless creativity.

"With a passion for cooking, we not only create delicious meals but also paint a brilliant picture of emotions and memories. It is the magical connection between the cook and the person enjoying it, making cuisine an art and cooking an inspiring journey. If I have time, I will still learn and share more with everyone about my cooking experiences" - Ms. Huyen Linh shared.

Source: https://giadinh.suckhoedoisong.vn/mam-com-viet-voi-11-mon-dac-san-trinh-bay-rat-tay-au-cua-me-dam-ha-thanh-danh-thuc-vi-giac-cua-hang-trieu-gia-dinh-172250131010424817.htm