Tom Saeb is made by boiling beef and its offal such as the spleen, lungs, liver, tripes and intestines in a large pot until tender. Various spices and herbs are added to remove the strong smell of the meat and give the stew a tasty aroma.
Fish sauce and salt are added for flavoring. The stew is boiled for many hours. Tom Saeb is served with thinly sliced green shallots and eryngo leaves sprinkled on top. Ground dried chilli, lime juice and fish sauce are added to taste. It can be eaten with cooked rice or steamed glutinous rice.
This stew is popular in the Northeast and is widely sold as a breakfast food. Nowadays Tom Saeb is also made from pork and pork offal.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น