Canh Giò Heo is a Vietnamese collagen-rich, pork-based soup. Pork hocks (feet) and sometimes even toes are gently simmered until soft and gelatinous. Vegetables such as potatoes and carrots are then added and gently cooked until chopstick tender. This is a comforting soup and now that it’s cold outside, it’s the perfect way to warm up.
Read MoreMi Trieu Chau is egg noodles in a clear and flavorful pork broth. You can choose from a variety of toppings: blanched Choy Sum (similar to the well-known Bok Choy but with a longer stalk), wontons, squid, shrimp, ground pork, and thinly sliced pork organs like kidney, heart and liver. It’s garnished with a few bits of crispy pork fat (nom nom nom) and a sprinkle of chopped cilantro and green onions.
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