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Pa Pinh Top is the fish grilled with “m\u00e1c kh\u00e9n”<\/h2>\n
“M\u00e1c kh\u00e9n” is an indispensable ingredient of Pa Pinh Top. If it’s lack of “m\u00e1c kh\u00e9n”, it is just normal grilled spring fish.<\/p>\n
What is “m\u00e1c kh\u00e9n”?<\/p>\n
M\u00e1c kh\u00e9n \u2013 The soul of Northwest cuisine<\/h2>\n
M\u00e1c kh\u00e9n is a typical spice of the Thai people in the Northwest. After being roasted or drunk, m\u00e1c kh\u00e9n has a scent like a grapefruit peel and look like black pepper in the lowlands (however, the taste is completely different), therefore, m\u00e1c kh\u00e9n is also called the feral pepper.<\/p>\n
The role of M\u00e1c kh\u00e9n in Pa Pinh Top<\/h2>\n
Did you know that most Thai dishes use M\u00e1c kh\u00e9n as spices? Because it has a very strong aroma, when you taste it, you will feel numb on the tip of your tongue. In addition to Pa Pinh Top, Mac kh\u00e9n is also used to spice up grilled meats, fried dishes, sauces and marinated dry meats such as dried buffalo meat, dried beef, … They are fragrant and much more delicious.<\/p>\n
How to make Pa Pinh Top<\/h2>\nCooking ingredients<\/h2>\n
Carp: 1
\nOnions: 2 bulbs
\nScallion: 2 branches
\nBasil: 1 bundle
\nLemongrass: 2 bulbs
\nChili: 1
\nGinger: 1 bulb
\nGalangal flour
\nRice flour
\nAmomum bamboo shoots (With this spice, the northwestern grilled fish will be more spicy and fragrant)
\nSpices: M\u00e1c kh\u00e9n, salt, MSG, soup powder<\/p>\n
Step 1: Preliminary processing of raw materials<\/h2>\n
– Mince ginger, lemongrass, chili, onion, scallion, herbs, then mix well with salt, MSG, soup powder, m\u00e1c kh\u00e9n and shoots of amomum.<\/p>\n
– Clean the scales and then peck the fish.<\/p>\n
– Note: fish should be pecked along the spine so that the fish can easily fold upside down. After pecking the fish, use a knife to cut the fish from the head to the tail.<\/p>\n
– Remove the fish’s intestines and not wash with water (it will lose part of the sweetness in the fish).<\/p>\n
– Notch parallel lines on the fish about 30mm long so that when marinated, spices can easily be absorbed into the fish.<\/p>\n
Note when pecking fish: Must choose a knife very sharp to avoid being crushed fish meat.<\/p>\n
Step 2: Marinate the fish<\/h2>\n
– After pecking fish, marinated with ginger, lemongrass, chili, onion, scallion, seeds, spices, and sprouts.
\n– In the fish, rub a layer of rice and galangal flour.
\n– Pa Pinh Top must be dry, fragrant, and have all flavors of sour, spicy, sweet, salty, and bitter.<\/p>\n
The dishes that are served with Pa Pinh Top
\nThe most perfect combination is to eat Pa Pinh Top with sticky rice and drink with corn wine. This dish can be eaten by everyone and diners will love it on the first try.<\/p>\n","protected":false},"excerpt":{"rendered":"
“Pa Pinh Top” is a famous dish by Thai people in Tu Le. People often choose male carp, leave its scales, remove organs and the middle bone to easily fold the fish when clamped by the bamboo.<\/p>\n","protected":false},"author":2,"featured_media":787,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[66,75],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/posts\/1136"}],"collection":[{"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/comments?post=1136"}],"version-history":[{"count":5,"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/posts\/1136\/revisions"}],"predecessor-version":[{"id":1499,"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/posts\/1136\/revisions\/1499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/media\/787"}],"wp:attachment":[{"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/media?parent=1136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/categories?post=1136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lechamp.vn\/en\/wp-json\/wp\/v2\/tags?post=1136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}