Description
A collagen-rich, pork-based Vietnamese soup that’s comforting and satisfying. Enjoy it on its own or pair it with steamed rice for a complete meal.
Ingredients
Units
Scale
Pork Hocks
- 2 lbs pork hock chunks
- 1 tablespoon coarse sea salt (for cleaning)
- 2 tablespoons white vinegar (for cleaning)
- 1 large shallot (peel; roughly slice half for cleaning; finely dice remaining)
- 1-inch piece ginger (cut into coins and smash; for cleaning)
Soup
- 4 cloves garlic (peel and dice)
- 2 tablespoons vegetable oil
- 1 1/2 quarts water
- 12 oz carrot (peel and cut into chunks)
- 1 lb potatoes (peel and cut into chunks)
- 2 tablespoons fish sauce
- 1 teaspoon fine sea salt
- 1 teaspoon chicken bouillon powder or mushroom seasoning powder
- 1/2 teaspoon granulated sugar
- 4 green onions (separate whites and greens)
- 1/8 teaspoon ground black pepper (sprinkle)
Instructions
- Cleaning: Scrub pork hocks with sea salt then toss in vinegar. Rinse well. Bring a medium-size pot to boil. Add ginger, shallots (half) and pork hocks. Boil until impurities float to the top (about 8 minutes). Remove pork hocks and rinse with cold water. Discard boiling liquid and solids.
- Prepare the stock: In a medium pot, heat oil. Add garlic, whites of green onions and remaining shallots. Pan fry until fragrant (about 30 seconds). Add blanched pork hocks. Toss in the aromatics for about 30 seconds. Add water. Simmer on low for about 45 minutes until pigs feet are soft and gelatinous
- Add vegetables: Add carrots and cook for an additional 5 minutes. Add potatoes and cook for an additional 5 minutes. Avoid overcooking as potatoes will turn to mush.
- Season stock and serve: Season stock to taste with fish sauce, salt, bouillon powder, and sugar. When ready to serve, garnish with scallions and a sprinkle of freshly ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese