Recipe: Chef Huong’s Dalat Ragu

Every Thursday on the Good Food Blog we share a recipe from our archives.

Kim Fay’sbook is Communion: A Culinary Journey Through Vietnam. She first shared this recipe for Chef Huong’s Dalat on August 7, 2010.

Keep reading for the full recipe…

Chef Huong’s Dalat Ragu

Because the key to this recipe is fresh vegetables, you can play around with it, substituting different kinds of beans and mushrooms, or perhaps adding white pearl onions, depending on what is in season. The one ingredient that is essential is tomatoes. You must get the freshest, best tomatoes you can find. It is the liquefied tomatoes combined with the fish sauce that creates the buttery flavor of this dish.

1 lb. pork shoulder, cut into 1-inch cubes

1. Cut pork into cubes, and marinate with 1 Tablespoon fish sauce and pepper for 30 minutes. Do not marinate in the fridge.

2. In a medium frying pan, brown pork in 1 Tablespoon oil. Salt to taste.

3. In a separate medium frying pan, sauté shallot in 1 Tablespoon oil, and then add garlic.

4. Add tomatoes to shallot/garlic, and sauté on low heat, reducing until it is almost liquid. Reduce thoroughly to remove sourness. There should be no trace of tomato flesh left in the pan.

5. While tomatoes are simmering, remove pork from the pan with a slotted spoon (to keep as much grease in the pan as possible), and put in a bowl.

6. Pan-fry carrots in pork grease for flavor. Remove, and add to pork bowl.

7. Pan-fry potatoes in pork grease for flavor. Remove, and set aside.

8. Pan-fry taro in pork grease for flavor. Remove, and set aside.

9. Pan-fry mushrooms in pork oil with a little salt, for flavor. Remove, and set aside. (As you fry the vegetables, you may need to add a little oil and even a tad of fish sauce. You can also add the juices draining from the pork in the bowl.)

10. While simmering tomatoes and pan-frying vegetables, blanch beans to remove acid from the skin. You should use fresh beans. If using dried beans, let them soak overnight. If you must use canned beans, don’t stress over it. This dish will still be terrific.

11. While the last of the veggies are frying, pour tomato liquid in a large soup pot, and add pork, beans, and carrots. Stir in 1 tsp of fish sauce.

12. Add stock and bay leaf. Cook for 1 hour on low heat, covered, until meat is tender.

13. Add potato and taro, and simmer, covered, for 20 more minutes.

14. Add mushrooms, and simmer, covered, for 10 more minutes. Keep an eye on the taro/potatoes to make sure they don’t get too soft.

15. Serve hot with a fresh, crusty French bread.