INGREDIENTS
- Xuong Ong heo (you can google for images) and/or neck bone and or pork baby back ribs and/or ground pork and/or pork shoulder or butt.
- Optional: Dried baby squid, dried shrimp, Daikon, jicama.These four items serve to enhance the sweetness in the broth without using MSG. Find the smallest size of dried shrimp you can find
- Optional: Shrimp, pork liver
- Trimmings: Shallot or green onion
- Salt, pepper,
- Sugar
- fish sauce are optional
- Been sprout, and basil leaves are also optional.
INSTRUCTIONS
- As starter, it will probably be easier to go with baby back ribs, ground pork, and fresh shrimp. The dried shrimp and the daiKon really enhances the flavor of the broth though, so try to have them. The ground pork goes surprisingly well with the whole thing.
- Wash the ribs in warm salted water (do the same if you have bones).
- Peel and cut the daikon/jicama into a few pieces each so they can fit into the pot. A daikon or a small jicama is good for at least 4 servings.
- Boil water and add the ribs/bones, ground pork, squid, dried shrimp, daikon, jicama. Season with salt and sugar.
- The important thing is to have a clear both so cook without lid and remove the residue from time to time
- Let the water come to a boil again so the residue can rise to the top for easy removal.
- When most of it it has been removed, start simmering the broth.
- Cook for about an hour, clearing the broth every ten minutes or so.
- Add the fresh shrimp when you’re ready to eat.
- Taste and season with fish sauce and or salt.
BuiPham 