Bun Bung Pork and Papaya Noodle Soup

Method

1. 1 Blanch the pork trotters and ribs in boiling water, then rinse them clean and simmer for 60 minutes until tender.
2. 2 Peel the taro stems, rub them with salt to remove the itchiness, then squeeze out the excess water and blanch them in boiling water.
3. 3 The minced pork mixture is formed into small meatballs and dropped into the broth until they float to the surface.
4. 4 Sauté the sliced tomatoes, then add them to the pot and season with fish sauce.
5. 5 Blanch the rice noodles, arrange the pork sausage, ribs, meatballs, and taro stems on top, then pour in the broth and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 55 min

  Replace step 1: simmer the blanched pork trotters and ribs under high pressure for 20 minutes, then release the pressure naturally for 12 minutes. The taro stems and meatballs from steps 2 and 3 should still be prepared and cooked after opening the lid to prevent them from becoming mushy or breaking apart.