Pham Nghia Hot Pot Balls
- Applying Japanese technology, Pham Nghia Hot Pot Balls Pati is a unique combination of brozen featherback fish and salted egg, giving rise in delicious and flavorful hot pot balls that satisfy your taste buds. Pham Nghia Hot Pot Balls Pati’s highlight is not only the quality of brozen featherback fish cakes, but also the greasy and fragrant salted egg filling, which helps to stimulate diners’ taste buds. Furthermore, the unique and practical capsule shape makes it easier to use chopsticks, especially for children.
- The main ingredients are bronzed featherback fish and salted egg yolk.
The product is designed specifically for hot pot, soup, steaming, or frying with vegetable oil (170 to 180 degrees Celsius, for 1.5 – 2 minutes). Furthermore, the product can be processed into side dishes with bread, vermicelli, or into dishes upon request.
- Instructions for storage:
Frozen items: Thawed products at -18 degrees Celsius or lower should be used within 4 hours of opening the package to avoid re-freezing.
Fresh items: at temperatures ranging from -1 to 4 degrees Celsius.
- Expiry dates are 12 months (frozen) and 07 days (fresh) from the date of manufacture.
- Bronze Featherback can be found in clean ponds and rivers throughout the Central and Southern regions. Furthermore, Bronze Featherback is frequently used in family meal.100g of Bronze Featherback contains the following calories:- 84 kilocalories- 17.5g protein- 0.1 g carbohydrates
– 1.6 g Fat.
– Minerals and vitamins…
“Eggs and meat from Bronze Featherback contain quite high amounts of omega fatty acids,” according to VUSTA – Vietnam Union of Science and Technology Associations. Arachidonic acid and eicosapentaenoic acid (EPA) made up 16.50 percent and 10.06 percent of total phospholipids, respectively. As a result, it can be considered a freshwater fish that is beneficial to health, particularly heart health.