Vietnamese Bún Cha. Absolutely my favorite from Hanoi. The sticky, salty charred pork dumplings, the fishy soup slash marinade, noodles and, naturally, lots of fresh herbs. #vietnam #copenhagen #buncha #pork #beautiful #delicious #food #foodie #foodblogger #foodblog #hanoi #herbs #dinner #noodles #asiancooking #fresh #feedfeed
Heartwarming pork ramen. This is the perfect dish for the chilling winter days we have in Copenhagen right now. And quite easy to make. Start by boiling a broth on fatty pork chunks, celery, carrot, onion, ginger, garlic, kombu seaweed, white peppercorn, star anise and soy. This takes two to three hours. Strain the broth and season with salt and lime juice. Put boiled noodles and broth in a bowl. Top with a soft-boiled egg, mushrooms, slices of the tender pork, spring onion and herbs. #ramen #copenhagen #broth #soup #pork #delicious #bowl #winterdish #beautiful #dinner #japanesefood #showmeyoureggs
Duck rillettes - pure winter goodness. Besides tasting utterly amazing, making this pate is quite easy and utilizes every morsel of flesh on the bird. After removing the breasts and legs - to confit, for instance - place a rest in a pot with water, carrot, onion, celery, parsley and peppercorn. Simmer for two hours, strain the liquid, and leave to cool. Pick every bit of flesh from the carcass - depending on the duck size and your diligence with the knife, you’ll have 200-300 grams. Place in bowl, season well with salt and black pepper and spoon over fat from the stock until the mixture is very wet. Transfer to a sterilized jar and top with fat. Place in the fridge where it will keep for weeks. Serve on grilled bread with mustard, parsley and cornichons - or as I did here, pickled celeriac. Scrumptious. #food #french #foodie #foodporn #rillettes #duck #winter #copenhagen #lunch #christmas #fat #delicious #valby #duckrillettes #deldinmad #foodblogger #feedfeed
