Photograph of the finished Bamboo Shoot and Pork Trotter Soup

Vietnam · Canh măng giò heo

Bamboo Shoot and Pork Trotter Soup

2 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 2.6 lb
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 1.8 lb
  • Photograph of Shallots Shallots 1.6
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 1.1 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil fresh bamboo shoots for 20 minutes, then rinse with cold water and boil again a second time to remove the bitterness.
  2. 2 Blanch the pork trotters for 5 minutes, then rinse off the foam to make the broth clear.
  3. 3 Simmer the pork trotters with 1.2 liters of water and shallots for 1 hour and 10 minutes, skimming off the foam during the first 15 minutes.
  4. 4 Sauté the bamboo shoots with a little fish sauce for 5 minutes, then add them to the pot and cook for another 25 minutes.
  5. 5 Season with fish sauce, then sprinkle with chopped scallions, sawtooth coriander, and pepper.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 3: simmer the pork trotters in a pressure cooker for 35 minutes at high pressure, then release the pressure naturally, and then add the bamboo shoots and cook with the lid open for 20 minutes.

Start cooking