How to Make Vietnamese Pork and Lotus Root Broth Asian Cooking Recipe Cuisine

Vietnam Pork and Lotus Root Broth


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings


1 lb fresh lotus root, peeled and thinly sliced

Ground black pepper

1 red chili, seeded and finely sliced

1 small bunch basil leaves

STOCK:

1 lb pork ribs

1 onion, quartered

2 carrots, cut into chunks

1 oz dried shrimp or squid, soaked in water for 30 minutes, rinsed and drained

1 tbsp fish sauce

1 tbsp soy sauce

6 black peppercorns

Sea salt


Directions:


Put ribs into a pan and cover with 6 ¼ cups water. Bring to a boil, skim off any fat and add other ingredients. Reduce the heat, cover and simmer for 2 hours.

Take off the lid and simmer for a further 30 minutes to reduce stock. Strain and shred the meat off the pork ribs.

Pour stock back into the pan and bring to a boil. Reduce the heat and add the lotus root. Partially cover the pan and simmer gently for 30-40 minutes until lotus root is tender.

Stir in shredded meat and season the broth with salt and pepper. Ladle the soup into bowls and garnish with chili and basil leaves.



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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.



Enjoy..



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