Vietnamese Frozen Meat And Pork Skin Soup Honored By Taste Atlas

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The list was compiled based on 626,000 user ratings on Taste Atlas as of August 16. Of these, over 441,000 ratings were recognized as valid by the system.

Ranked 46th on the list, frozen meat is described as a traditional Vietnamese dish typically enjoyed during the Lunar New Year alongside pickled onions and hot rice.

This dish is also popular in winter, as it was traditionally used to preserve food during the cold months.

Ranked 46th on the list, frozen meat is described as a traditional Vietnamese dish typically enjoyed during the Lunar New Year alongside pickled onions and hot rice. Photo: Cookbeo.com

Frozen meat is made by simmering a mixture of pork, pork leg, pork skin, carrots, mushrooms, and spices. After cooking, the dish is cooled until it solidifies into a jelly-like form.

Pork skin soup is ranked 60th on the list. The main ingredient of this soup is dried pork skin. The skin is cleaned with ginger water and vinegar, then sun-dried and grilled until completely dry.

The broth for the soup is made from simmered pork bones. Other ingredients such as carrots, onions, shiitake mushrooms, wood ear mushrooms, and meatballs are added later. This dish symbolizes warmth and family reunion.

The top three dishes on the list are Japan’s ramen, Turkey’s Kuzu şiş grilled lamb, and Thailand’s spicy and sour tom yum soup.

Founded in 2015, Taste Atlas (headquartered in Zagreb, Croatia) is known as a map that compiles traditional dishes from around the world.

According to Matija Babić, the founder of Taste Atlas, the rankings for dishes and beverages are based on opinions and reviews from experts and culinary critics to ensure the credibility of the awards.

Vietnamese frozen meat

Frozen meat is one of the traditional dishes of Vietnamese people, especially the Northern residents, in winter or on Tet holidays. The meat after being cooked is put in a bowl, then brought to freeze. It looks clear and attractive. When eating, people turn upside down the bowl.

Frozen meat is one of the traditional dishes of Vietnamese people, especially the Northern residents, in winter or on Tet holidays. Photo: Dien may xanh

The frozen meat is tender, fresh, and well-marinated with a very appealing color and the typical savory aroma of pork mixed with pepper and wood ear mushroom. Because the dish is best served in the cold season, so Northern people always cook it on Tet.

Vietnam pork skin soup

Canh Bong is a traditional soup originating from Vietnam, and it's particularly popular in Hanoi during the Lunar New Year (Tet) celebrations. The main ingredient in the soup is dried pork rind, which is cleaned, washed with ginger juice and vinegar, dried in the sun, and roasted to develop bubbles on the surface.

Canh Bong is a traditional soup originating from Vietnam, and it's particularly popular in Hanoi during the Lunar New Year (Tet) celebrations. Photo: Vietnamnet

The dried rind is usually seasoned with scallions, fish sauce, ginger, and pepper, and then cooked with broccoli, carrots, and mushrooms. The soup is presented in a bowl topped with the cooked rind, which will float on top of the soup with all the other ingredients.

Soak the sheet of dried pig skin in water to cover, for at least 8 hours and up to a few days in the refrigerator. When you are ready to make the soup, cut the skin into 1-inch chunks and set aside.

The main ingredient in the soup is dried pork rind, which is cleaned, washed with ginger juice and vinegar, dried in the sun, and roasted to develop bubbles on the surface. Photo: Bep MiNa

Wash and cut your napa cabbage, or another vegetable of your choice. Set aside.

Bring the broth to a boil and add the chopped pork skin and vegetables. Simmer for 20 minutes, until both the cabbage and the skin have fully softened. If you use a vegetable that takes less time to cook, such as bok choy, add the cut-up vegetables towards the last few minutes of cooking.

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