Chinese cabbage soup

Chinese cabbage soup

Canh rau cai (South)

By
From
South East Asian Food
Serves
4-6

Ingredients

Quantity Ingredient
1-2 tablespoons fish sauce
freshly ground pepper
pinch salt
1 teaspoon sugar
250g pork bones
100g lean pork, sliced into bite-sized pieces
or lean minced pork
1.5 litres water
3 thin slices ginger
500g chinese cabbage, cut into 2.5 cm lengths, preferably the green-stemmed one
a few spring onions, chopped

Method

  1. Combine the fish sauce, pepper, salt and sugar and marinate the bones and lean pork in the mixture for 20–30 minutes. Bring the water to the boil. Put the bones and ginger into the water and simmer for 45 minutes, skimming regularly to keep the stock clear. Remove bones, add the cabbage and pork and simmer for 5 minutes more. Taste and adjust the seasonings, adding more sugar if you wish, then serve in a big bowl with a twist or two of ground black pepper and some chopped spring onions for garnish.
Tags:
SBS
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