Taro Pork Bone Soup
Like all good Vietnamese households, it is a must to have soup for dinner. The pork bone soup can be use for different kind of roots like zucchini, carrot and potato, corn, pumpkin, lotus root etc. 🥘🥘 This dish is a combination of a savory and fatty broth, tender beef pork bone, and soft, nutty. I prefer taro to potato, it's sweeter and kind of creamy, so I usually cook taro with pork or taro with pork bone. Cooked taro is very soft so I could easily mash them into the congee and they enjoyed the naturally sweet taste of the taro. The first bowl of rice I ate rice with pork bones and taro. With my second bowl of rice, I scoop this delicious soup into my bowl and slurp it down with the rice. This is extremely suitable in the cold winter when family enjoy together!🍲🍲
| English (E) | Vietnamese (V) |
|---|---|
| Ingredient: | Nguyên liệu: |
| - Pig bone | Xương heo |
| - Taro | Khoai môn |
| - Piper lolot | Lá lốt |
| - Salt, seasoning, msg, pepper | Muối, hạt nêm, bột ngọt, hạt tiêu |
| English (E) | Vietnamese (V) |
|---|---|
| 1. Clean the pork bones thoroughly before cooking. This keeps the broth delicious and clean. Boil pork bones with water for about 5-10 minutes, then rinse pork bones, discard the dirty water of the bones. For all dishes with pork ingredients, I usually boil them twice with water. Rinse the bones under cold running water until water runs clear. Put the pork bones in the pot and cover the lid, add a teaspoon of salt and a teaspoon of seasoning, and simmer for about 1 hour until the pork bones are soft. | Rửa thật sạch xương heo trước khi nấu. Điều này giữ cho nước dùng ngon và sạch. Luộc xương heo với nước khoảng 5-10 phút rồi rửa sạch xương heo, chắt bỏ nước bẩn của xương, đối với tất cả các món có nguyên liệu là thịt heo, mình thường luộc qua 2 lần nước. Rửa sạch xương dưới vòi nước lạnh cho đến khi nước trong. Cho xương heo vào nồi đậy kín nắp, nêm thêm một muỗng cà phê muối và một muỗng cà phê hạt nêm, ninh khoảng 1 tiếng cho đến khi xương mềm. |
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| English (E) | Vietnamese (V) |
|---|---|
| Peal taro, wash and cut into small pieces. Soak the taro in water several times to wash away the stains on the taro. When peeling taro you need to wear gloves because taro has itchy plastic that makes you uncomfortable. In a saucepan, saute the taro with salt and pepper, stir-fry for about 3-5 minutes to infuse the spices, if you don't want to wash the pan more, you just need to marinate the taro with the seasoning for 20 minutes. Add the taro and cover. After 1 hour, open the pot lid, gently add the taro to the pot. Cook for 20 - 25 minutes over medium low heat until the taro is soft, check by poking a chopstick into the taro. Taste and adjust to your liking. Transfer soup to a large bowl or individual bowl, sprinkle with piper lolot. Serve with cooked rice. Taro soup can be garnished with mustard greens, sawleaf or green onions. Such delicious pork bone with taro soup is complete. | Khoai môn gọt vỏ, rửa sạch và cắt miếng nhỏ. Ngâm khoai môn vào nước nhiều lần để rửa sạch các vết bám trên khoai môn. Khi gọt khoai môn bạn cần đeo bao tay vì khoai môn có nhựa gây ngứa ngáy khó chịu cho bạn. Cho khoai môn vào chảo xào với muối tiêu, xào khoảng 3-5 phút cho ngấm gia vị, nếu không muốn rửa chảo nhiều bạn chỉ cần ướp khoai môn với gia vị rồi để đó trong 20 phút. Thêm khoai môn và đậy nắp. Sau 1 tiếng, mở nắp nồi, nhẹ nhàng cho khoai môn vào nồi. Nấu khoảng 20 - 25 phút trên lửa nhỏ vừa cho đến khi khoai môn mềm, kiểm tra bằng cách chọc một chiếc đũa vào khoai môn. Nếm và điều chỉnh gia vị theo ý thích của bạn. Chuyển súp ra bát lớn hoặc bát riêng, rắc lá lốt. Ăn với cơm chín.Canh khoai môn có thể được trang trí với rau cải canh, mùi hoặc hành lá. |
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This post is 100% written by me, and the pictures are taken by me with my
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