dinner · dairy-free · gluten-free
Canh măng giò heo (dried bamboo and pork hock soup)
Northern Tết soup of rehydrated dried bamboo shoots simmered with pork hock until rich and tender.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Method
-
1
Boil the soaked bamboo 3–4 times in fresh water to remove bitterness; tear into strips.
-
2
Blanch pork hock, rinse, and simmer with charred onion in water for 1.5 hours, skimming.
-
3
Sauté shallots, add bamboo and a splash of fish sauce and stir-fry 5 minutes.
-
4
Add bamboo to the broth and simmer 30–45 minutes until tender.
-
5
Season with fish sauce and sugar; serve with scallions, cilantro and pepper.
