Chào buổi sáng! Today we are going to Vietnam.
Today we are going to listen to the music of two traditional vietnamese instruments,
called Dan Tranh and Dan Bau.
The Dan Tranh is a vietnamese zither.
It consists of a sound box with horizontal strings above
which are pinched to get the sound.
Although it shares these characteristics with zithers of other cultures,
it also has its own identity in the form of the instrument, the type of sound
and especially in the vietnamese melodies that it produces.
In this photograph you can see how in its origins, around the thirteenth century,
this zither was built with bamboo.
Its strings are tuned with the pentatonic scale,
which is a scale of five sounds widely used in oriental music.
Dan Bau, on the other hand, is characteristic of Vietnam.
It has a single string placed on a piece of bamboo or wood if it is more modern,
a flexible rod made with buffalo horn
and half dry pumpkin bark that amplifies the sound in a natural way.
By pinching the string and moving the stick, you get a variety of sounds
and a very peculiar vibration.
For its sweet and somehow melancholic sound it has been used for a long time
to accompany poetic narrations.
It is believed that its beginnings date from the VII century.
Legend has it that it was a blind woman who gave rise to this instrument
playing in the market while her husband was in the war.
So traditionally this instrument has been widely used by blind musicians.
It is said that Dan Bau with the archaic spirit of its melodies,
represents the soul of the vietnamese people
and touches each one of its inhabitants in the deepest.
While we listen to this music,
we had thought to prepare some vietnamese rolls, which is a delicious recipe.
So let's get started and see if you recognize which instrument sounds at each moment.
First we prepare everything that needs to be cooked.
Boil the pork belly in salted water for about 20 minutes over medium heat.
When taking it out let it rest in cold water
and press a little to see that it does not give off pink liquid
and thus we make sure it is well cooked.
Store the broth for the sauce that we will make later.
While the meat cools, grill the prawns on a high heat
for one minute on each side.
When they are almost done, add salt and a little lime juice.
Then boil the rice noodles for about four minutes,
and when ready drain them immediately with cold water to stop the cooking,
and reserve them.
When the pork belly has cooled, remove the bark and the irregular parts from the outside,
and cut into thin slices.
Peel the prawns,
and cut each one in two halves in this way.
Cut the cucumber into very thin slices.
Once all this is done we only have to prepare the rolls.
Take a piece of rice paper and put it in a container with warm water.
Submerge it well and let it rest until it softens, more or less a minute.
When it's ready, take it out and stretch it on top of a plate or a table
and put the next rice paper.
In the first row put some pieces of lettuce, only the soft part,
mint leaves, coriander, thinly sliced spring onion,
and some slices of cucumber and rice noodles.
As you can see, rice noodles can be sticky.
In the next row place two pieces of pork
and in a third row put three pieces of prawns
with the outside part looking down.
First roll all the vegetables and noodles crushing a little.
Put the edges in and roll up.
Did you know that the vietnamese word for these rolls means mixed rolled salad?
Well, we have our first roll!
When rolls are ready, let's make the sauce.
In a saucepan put 5 tablespoons of hoisin sauce,
2 tablespoons of peanut butter,
about 5 tablespoons of the broth in which we have boiled the pork or water if you prefer,
and the juice of half a lime.
Heat until everything is very well mixed.
And then let cool and garnish with some peanuts on top.
You can put individual bowls for each diner
and the rolls, which are eaten by hand, are smothered in this sauce.
Bon appetit!
Well these are the vietnamese rolls.
The truth is that for me this recipe has been a discovery.
They are delicious so I encourage you to try it.
Also in summer they are very cool.
Well, see you in the next one. Bye!
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