Serving
(click to enlarge)

Pork Rib & Lotus Root Soup
Vietnam

Serves:
Effort:
Sched:
DoAhead:  
6 soup  
**
3 hr  
Yes

An attractive soup to introduce or accompany other dishes - easy to make and it takes little attention. The proportions given here make a fairly substantial soup, if you wish it lighter cut back a bit on the amount of pork.


1
1/2
1/2
14

8
4
2-1/2
1
1
6
------
#
oz
oz
oz
or
c
oz
oz
T
T

---
Lotus Root (1)
Dry Squid (2)
Dry Shrimp (2)
Pork Ribs (3)
  12oz lean Pork
Water
Onion
Carrot
Fish Sauce
Soy Sauce
Peppercorns
--- Garnish
Red Chili, medium
Thai Basil Leaves
  1. peel LOTUS ROOT and slice thin. Keep in water acidulated with a little citric acid or lemon juice until needed.
  2. Soak DRY SQUID and/or DRY SHRIMP in warm water for about 30 minutes. Drain and rinse.
  3. If you will be using Basil Leaves as a garnish, pick them off the stems and put them to soak in plenty of cold water. This soak is so they stay green longer in the soup.
  4. If using PORK Ribs, cut them into 2 inch lengths. A sharp Chinese cleaver knife driven by a soft faced mallet is ideal for this. If not using Ribs, just cut the pork into medium chunks. Put in a pot with Water. Bring to a boil and skim as needed.
  5. Peel ONION and slice thick. Cut CARROTS into chunks and add both to the pot along with Squid and/or Shrimp, Fish Sauce, Soy Sauce and Peppercorns.
  6. Simmer Stock for 2 hours, then strain and pick out all the chunks of Pork. Discard all the other solids. If needed, defat the stock using your gravy separator. Add cold water as needed to bring it up to 6 cups.
  7. Bring the Stock back to a boil, add Lotus Root slices and simmer until slices are tender, about 45 minutes.
  8. Shread the Pork small if boneless or, if using ribs, scrape the meat off the bones and shred. Stir into the soup.
  9. Cut the CHILI into thin shreds for garnish,
  10. Check Salt and Serve hot in individual bowls garnished with Basil Leaves and Chili threads.
NOTES:
  1. Lotus Root:   These are available at markets serving East of Southeast Asian communities. In Southern California it is easily availble fresh but may be available peeled, sliced and frozen elsewhere, Frozen is fine. For details see our Lotus page.
  2. Squid / Shrimp:   This can be 1/2 oz of each or 1 oz of either, your choice. For details see our Dried Shrimp and Squid pages.
  3. Pork:   Officially, pork spare ribs are used, and the meat scraped off after simmering - bones being discarded. Boneless pork can be used and shreaded after.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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