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Vietnamese Boiled Pig Heart and Mam Tom

Vietnamese Boiled Pig Heart with Shrimp Paste (Tim Heo Luộc Mắm Tôm)

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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.