Vietnamese ham and egg platter

Ingredients

• 200 g of Vietnamese pork sausage
• 200 g of ham
• 200 g of cinnamon sausage (pork sausage with cinnamon)
• 200 g of head cheese (a type of cheese made from animal brains)
• 4 nems (pork rolls, fermented), without their leaves
• 100 g of mayonnaise
• 2 salads
• 12 hard-boiled quail eggs, peeled
• Two eggs, aged 100 years
• 3 tomatoes
• 2 hot peppers
• 300 g of sweet vinegar pickles
• coriander
• 1 pig stomach
• salt
• moon
• vinegar
• pepper
• sugar
• glutamate
• Very finely chopped garlic (Allium sativum)
• five-spice
• curry powder
• young coconut water
• soy sauce
• fish sauce
• 2 tablespoons of red ochre pigment

Pork stomach

Turn the stomach inside out, rub it with salt and alum, wash it thoroughly with vinegar, then with clear water, and cut it in half. Season with salt, pepper, sugar, glutamate, chopped garlic, five-spice powder, and curry, then let it marinate for 30 minutes and pan-fry it.

Pork stomach

Bring the coconut water to a boil, then add the fish, a little soy sauce, and nuoc-mâm. Simmer over very low heat. When the fish is cooked through, add the rocou coloring, and let it simmer for another 5 minutes before removing from the heat.

Plateau

Cook the century eggs, peel them, and cut them in half. Wash the salad and chop it.

Plateau

Cut the pork, ham, duck, and chicken into squares. Arrange them alternately around a round platter, with the stomach and quail eggs in the center.

Plateau

Place the pickles, spring rolls, and salad in alternating layers, and drizzle the sides with cooking juices. Sprinkle with cilantro and decorate the center with tomato and chili peppers cut into flower shapes.

Plateau

Serve with a bowl of soy sauce and slices of chili peppers.