Pork and lotus root soup

Pork and lotus root soup

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g frozen lotus root
500g lean pork ribs, cut into short lengths
3 spring onions, thinly sliced
1/2 teaspoon salt
1-2 tablespoons fish sauce

Method

  1. Peel the lotus root and cut into thin slices. Put it into a large saucepan with the pork and spring onion, salt and 1.5 litres water. Bring to the boil, then reduce the heat to low, cover, and simmer for 1½ hours, or until the pork is well cooked and the liquid has reduced to about 1 litre. Add the fish sauce, to taste and serve hot with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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