by vrunka
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my 32 recipes »
vrunka's Notes:
Expand1 pound pigs' ears (about 4) Ask a question about this ingredient
1 4-inch knob of ginger, sliced Ask a question about this ingredient
1 stalk of lemongrass, cut into 1" segments and smashed slightly Ask a question about this ingredient
1 small onion, cut into wedges Ask a question about this ingredient
3-5 star anise pods Ask a question about this ingredient
3 cinnamon sticks Ask a question about this ingredient
2 bundles mung bean (glass) noodles (or 4 ounces thin rice noodles) Ask a question about this ingredient
2-4 Thai red chili peppers (to taste) Ask a question about this ingredient
1 2-inch segment of lemongrass (use white part of stalk), chopped Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
2 limes, juiced Ask a question about this ingredient
1 tablespoon granulated sugar Ask a question about this ingredient
1 tablespoon fish sauce Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
1 cup fresh mint leaves Ask a question about this ingredient
1 cup fresh cilantro leaves and some stems Ask a question about this ingredient
1 cup fresh Thai basil leaves Ask a question about this ingredient
2 cups Vietnamese greens (see note) or watercress Ask a question about this ingredient
1/4 cup roasted peanuts, chopped Ask a question about this ingredient
Remove hair from ears either by shaving them with a razor (nothing makes you feel closer to your food than shaving it!) or by singeing it off over a gas range flame (hold the ears with tongs).
Ask a question about this stepBring 3 quarts of water to a boil in a large pot. Add all of the braising ingredients. Slice ears thinly (this may be easier after the ears have been in the boiling broth for about 15 minutes). Reduce heat to low, cover and simmer for 1-2 hours, until tender.
Ask a question about this stepShortly before the ears are done, prepare the noodles by boiling them for 2 minutes, or until just soft. Drain and set aside.
Ask a question about this stepNext, prepare the dressing. In a mortar, grind up chili peppers, lemongrass and garlic to a rough paste. In a bowl, whisk together lime juice, sugar, fish sauce and soy sauce until sugar is dissolved, then add chili paste.
Ask a question about this stepWhen the ears are tender remove them from the broth (drain and reserve liquid for another use). Toss together with prepared carrots and greens, noodles and dressing. Top with peanuts and serve immediately.
Ask a question about this stepNote: If you have access to a good Asian grocery with Vietnamese greens, get a variety of interesting looking ones and mix them together for a nice variety of colors, flavors and textures.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This is the first 'real' recipe I've ever seen for pigs ears...although I know people cook them since they're in the grocery store.
I bought them once, braised them much as you describe, then basted with barbecue sauce and grilled them and served at a Halloween Party. People did eat them! I did not shave them--maybe the hairs singed off on the grill : )