Hmong Squirrel (Pic)

[WMAn]

Here is the Hmong Squirrel I fixed on Saturday:

I used Hank Shaw's recipe, which you can find here:

http://honest-food.net/2012/11/08/hmong ... ew-recipe/

I have an average tolerance to spice. I used five peppers in the dish, which was the right amount of heat. I also used a colander to hold the squirrel pieces while they cooked in the pot. I did this to prevent bones and shot from finding their way into the pot during cooking.

Tonight was the first time I garnished the stew, and I found it to be the missing piece. The stew alone is good. The garnish makes it great.

 

[redblood]

did you scald the hair off with a torch

 

[WMAn]

did you scald the hair off with a torch

No, just skinned them out and cut each squirrel into six pieces.

 

[WMAn]

So, is it similar in taste to Pho?

I guess, but I really have no way of knowing.

The heat (spice) is the most interesting part of the dish to me. It is almost nonexistent at first bite, but builds quickly. I also accidentally sucked some down the wrong way; the heat is as intense going into your lungs as it is when swallowed correctly.

 

[BamaProud]

Looks good.

 

[TAFKAP]

I've been wanting to try that for a long time. One day soon, I'll make my own.

 

[Inkstainz]

Looks good