Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Fermented black beans,
Soaked in cold
Water for 6 minutes and
Drained
2 Inch ginger root -- peeled
And chopped
4 Cloves garlic -- chopped
2 lg Red chili peppers --
Chopped
OR
1/2 ts Chili powder
2 tb Brown sugar
1 tb Nuoc Mam sauce
OR
1 tb Light soy sauce and 1 tsp.
Anchovy
Extract
2 tb Lemon juice
2 tb Peanut oil
2 tb Water
2 lb Pigs' feet, washed, blanched
And
Chopped into 1 1/2 - 2 inch
Pieces

1. Put all the ingredients except the feet into a blender or food
processor and blend until smooth. Empty into a large bowl and add the
feet. Mix until the feet are thoroughly coated and leave in the
refrigerator for al least 2 hours, overnight if poss 2. Put the feet
in a dish that will fit the steamer and steam for 1 1/2 hours or
until the feet are tender. (If you don't have a steamer, use the
largest saucepan you have. Turna fair-sized bowl upside down and
place it in the botton. Put the bowl cont 3. Drain the meat and
reserve the cooking juice. Broil the feet until they are just crisp
on the outside, brushing with the reserved cooking juice.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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