Vietnamese Boiled Pig Heart with Shrimp Paste (Tim Heo Luộc Mắm Tôm)
What is Tim Heo Luộc Mắm Tôm?
Tim heo luộc is boiled pig heart, sliced thin and dipped in mắm tôm (fermented shrimp paste) mixed with lime, sugar and chilies. The heart is tender with a clean flavor, and the bold dip makes it a classic Vietnamese drinking snack.
Vietnamese Boiled Pig Heart with Shrimp Paste (Tim Heo Luộc Mắm Tôm)
Ingredients
For the sauce
- 1 tablespoon shrimp paste
- 1 whole lime
- 1 tablespoon sugar
- 5-6 Thai chilis smashed
For the pig heart
- 2 pig hearts halved
- 4-5 slices ginger
- salt
Instructions
- Halve your hearts and clean with salt. Rinse and repeat process until the water runs clear. 3-4 times.
- In a large pot, fill with water over high heat. Once boiling, add ginger slices and 1 tablespoon salt.
- Add the pig hearts. Once the water boils again, lower to medium and cook for 20 minutes.
- Once cooked, fill a separate container with colder and place cooked pig hearts in the container to cool.
- Once cooked, remove pig hearts from the container and pat dry. Slice the hearts into thin slices and store in a container until serving.
- Serve with rice and side of fresh herbs and veggies.
Notes
Combine all ingredients together until fully mixed. Set aside.
