How to make ball soup to keep the full flavor of Vietnamese traditional Tet

Recently, drop ball soup is being interested by many women. This soup is trusted by many Vietnamese families. Not only appearing during Tet, even daily meals, ball soup are also added by many housewives to their family’s meal menu. With soup, your meal will be easy to eat, easy to drift, not dry or choking. So do you know how to make drop ball soup yet? If not, please take a few minutes to follow Dung Ha Dry Food in the kitchen to find a way to make ball soup to keep the full flavor of Vietnamese traditional Tet!

1. What is drop ball soup?

Drop ball soup is a kind of soup made from balls and combined with some other ingredients. The ball is made from pig skin. But the polishing process is very picky, meticulous and requires a lot of accompanying materials. In many places, it’s okay to order pork skin soup. Ball soup is a famous specialty dish of Vietnamese people for generations. Until now, this tradition is still engraved by descendants forever. This soup is one of four bowls representing the “four pillars” indispensable in the tray: ball, fin, bamboo shoots, and vermicelli.

On New Year’s Day, the typical soup bowl on the rice tray of the Southern people is bitter melon stuffed with meat, but for the Northern people, it is a bowl of drop ball soup. Perhaps his father understood that: “A bowl of ball soup combined with rich ingredients and sweet flavors combined together is like a wish to wish for a peaceful new year, Everything is as it is, tons of money, good fortune, happy family reunion”.

See more: Summary of delicious Vietnamese traditional Tet soup

2. How to make ball soup to keep the taste of traditional Tet

2.1 How to make traditional drop ball soup

2.1.1 Preparation materials:

• Ball skin: 100gr – 200gr
• Pork bones: 2 pieces
• Kohlrabi: 1 piece
• Carrot: 1 piece
• Salt: 1 teaspoon
• Peas: 50g
• Shiitake mushrooms: 5-7 pcs
• Green onions: 3 branches
• White wine: 50ml
• Spices: monosodium glutamate, fish sauce, cooking oil, ground pepper

To get a delicious and nutritious bowl of soup, you should choose for yourself the best quality ingredients. Tips for you to choose materials are as follows:

• Balloons choose to buy at reputable business stores in the market. Check the product’s label. Check the production date and expiry date printed on the product packaging
• The kohlrabi you choose are large, beautiful, with no signs of pests or rot in the middle. The quality of kohlrabi is extremely good if you buy it in November and
• January next year. This is the main season, for the best quality kohlrabi
• Carrots choose the ones that are big, beautiful, not rough, not bruised, not broken or rotten in the middle
• Peas choose large, beautiful, green pods. Do not choose bulbs that are diseased, rotten, or have abnormal signs on the stem

In short, to get a quality, delicious, nutritious soup, it is extremely important to find and buy ingredients at reputable business establishments. You also need to be checked carefully to ensure the absolute health of all your family members.

2.1.2 Preliminary raw materials:

• Ball skin, you soak it with warm water to make it soft and easy to process. Pick up the ball, let it drain. Put the ball on a cutting board, cut the ball into small enough pieces
• Pork bones are washed under clean running water. Put a handful of salt on the pork bones and rub them with salt to disinfect. Rinse under clean running water, let dry
• Peel the kohlrabi and wash it under clean running water. Let the water dry. Add oysters into small pieces just enough to eat with a fruit-shaped knife
• Mix a basin of diluted salt water, put kohlrabi in it and soak it in salt water for about 5 minutes. Pick up, rinse under clean running water. Let the water dry
• Peel the carrots and wash them under clean running water. Slice the carrots into bite-size pieces with a fruit-shaped knife. Take out your own basket
• The peas are stripped of the fibers. Wash under clean running water. Let the water dry. Put the beans on a cutting board diagonally and keep a separate bowl
• Shiitake mushrooms are soaked in a bowl of warm water for about 5 minutes so that the mushrooms are soft and easy to prepare. Using scissors, cut off the base of the mushroom. Cut mushrooms into bite-sized pieces. If mushrooms are large, cut into 3 pieces. Small mushrooms, cut in half

So, you have finished prepping the material. Let’s start making this traditional ball soup!

2.1.3 Implementation steps:

• Put a pan of water on the stove, put the pork bones in and boil to get the broth for sweetness, flavor, and fatness
• When bone broth boils, add kohlrabi + carrots and bring to a boil. Add 1 seasoning + 1 main noodle, stir well. Taste to see if the broth is to your taste or not
• Carrot kohlrabi broth is just right, you put peas + mushrooms in and boil together for about 15 minutes for these ingredients to be cooked.
• You can take the ingredients one by one into a small bowl to check if they are cooked or not
• When the ingredients are cooked, you put the balls in and boil them together
• Cook on medium heat, cook for 30 minutes, all ingredients will be cooked evenly
• You can taste it to see if it suits your mouth or not
• Finally, sprinkle with finely chopped scallions, stir once
• Turn off the stove and scoop out into a bowl and enjoy
• Traditional ball soup tastes better when you eat it with steamed rice and while it’s still hot

2.2 Mixed ball soup

2.2.1 Preparation materials:

• Ball skin: 200gr – 400gr
• Pork bones: 200g
• Raw spring rolls: 250g
• Peas: 50g
• Lean pork: 150gr
• Chicken eggs: 2 eggs
• Dried shrimp: 50g
• Shiitake mushrooms: 50gr
• Broccoli: 100g
• Kohlrabi: 1 piece
• Carrot: 1 piece
• Onion: half a bulb
• Seasoning: seasoning, cornstarch, salt, sugar, monosodium glutamate, fish sauce, ginger

Just like the traditional drop ball soup, the process of choosing input ingredients also needs to be carefully checked. If any product shows signs of abnormality, please stop, do not try to use. Food hygiene and safety on Tet holiday is something you need to put first.

2.2.2 Preliminary processing of raw materials

• Pork bones you wash under the tap
• Mix a basin of salt water, put the pork bones in and soak them with salt water for about 5 minutes to deodorize. Rinse with clean water, let dry. Chop bones into small pieces
• The ball you soak in a basin of warm water with crushed ginger and white wine for about 45 minutes to clean the smell, soft, easy to prepare.
• Use your hand to gently squeeze the ball so that the ball does not flood. Rinse under clean running water, continue to squeeze the ball gently and then put it in the basket
• Chop the ball into small pieces, enough to eat
• Crack eggs into a bowl, add seasoning, main noodles, fish sauce, beat well
• Cut peas, remove the fiber, wash, cut diagonally
• Carrots, peeled, washed and finely chopped
• Shelled kohlrabi, washed, cut into small pieces
• Onions peeled, washed, chopped
• Dilute salt water in a bowl. Cauliflower soaked in salt water. Cut the cauliflower into small pieces along the stem. Rinse with clean water, drain
• Shiitake mushrooms soaked in warm water to soften mushrooms, easy to prepare. Cut off the bottom of the mushroom. Wash and dry
• Wash and dry shrimp. Put the pot of water on the stove, put the dried shrimp in and boil until cooked, then drain and drain
• Put a new pot of water on the stove, put the pork in and boil it for about 45 minutes. Take out, let cool, cut into small pieces, thin enough to eat

2.2.3 Implementation steps:

• Put 500ml of clean water and pork bones into the pot. Turn on the stove, cook the pork bones. Bone broth boils, pour out, rinse with clean water
• Then, put it back in the pot, add 1 pre-prepared onion with 1 liter of water, proceed to simmer to get the broth.
• Regularly skim off the foam floating on the surface of the bone broth
• Put raw ham in a bowl. Add 1 teaspoon seasoning + ground pepper + monosodium glutamate. Mix the seasoning well. Leave for about 30 minutes for the flavors to infuse
• Put the pan on the stove, add cooking oil, wait for the oil to heat up, then put the prepared eggs into thin coating. Slice the egg to the length of the ball
• Spread the ball on a clean tray, spread a thin layer of raw ham on top. Next comes the thin omelette. Then roll it up with your hands
• Scallions are soaked with water to soften onions. Using scallions, tie the rolled up part of the ball, tie the 2 ends and the middle
• Then, put the rolled balls in the steam for about 10 minutes, then the balls are cooked
• Pork bone broth has just been eaten, the rest of the pork is molded into growing balls and then put in the pork broth
• Next, you add carrots + broccoli + kohlrabi + peas + shiitake mushrooms + cornstarch to boil together. Cook for about 40 minutes on medium heat, these ingredients will be cooked
• After that, you add the boiled ball, cook it together with these ingredients for about 30 minutes
• Prepare to turn off the stove, add finely chopped scallions, stir
• Ladle into bowls and enjoy

3. Conclusion

Above is the entire culinary news article sharing how to make delicious and delicious Tet ball soup. These are all very basic soups that you just need to make in a flash. The most important thing to get dishes like this is that the input materials need to be ensured food hygiene and safety. Quality input sources, strict inspection will determine up to 85% of the success of that dish.

See more: How to cook bamboo shoot soup for the Lunar New Year 2023

4. Contact Information

1. Wholesaling and retailing of raw materials for making national ball soup at: No. 11 Kim Dong – Giap Bat Street – Hoang Mai District – Hanoi City
2. Branch of wholesale and retail of ingredients for cooking ball soup in Hanoi: A10 – Alley 100 – Trung Kinh Street – Yen Hoa Ward – Cau Giay District – Hanoi City
3. Branch of wholesale and retail of ingredients for cooking ball soup in Ho Chi Minh: No. 02/B Quarter 3 – Trung My Tay Street 13 – District 12 – Ho Chi Minh City

REFERENCES MORE OR OTHER Culinary News Readings HERE: https://thucphamkho.vn/tin-tuc-su-kien/