Cambodian Soup

Ingredients

4 lbsvariety of pork bones (neck, legs, ribs, etc.)
2 litrescold water
1 lbboneless pork shoulder
1onion, cut into 2
2 clovesgarlic, crushed
1 tspsalt
½ cupdried shrimp
2 tbspfish sauce
1 tbspbrown sugar
250glean ground pork
250gpork liver
1 tspsalt
4shrimp, deveined and cooked
4 slicesVietnamese sausage (sold in the chilled products section)
4 ballsfried fish (sold in chilled products section)
4 ballschopped pork (sold in the butcher section)
4 roundspepper mill
1 packagetonkinese soup / pad thai rice noodles, soaked in lukewarm water 20 minutes
2 tbspfried onions
To garnish the bowls
2 handfulsbean sprouts
1green shallot, finely chopped
1lime, cut into quarters
4 stemschopped coriander
Sauce
1 tbspdark soy sauce
oyster sauce
hoisin sauce
black vinegar
sugar

Preparation

  1. In a large pot, heat the bones and water over high heat. Skim the fat. Add pork shoulder, onion, salt, garlic and dried shrimp. Lower the heat and cook for 2 hours, skimming occasionally.
  2. Remove the pork shoulder after about an hour, let it cool in cold water for 10 minutes. When it is at room temperature, cut into thin slices, put in a dish and cover and refrigerate.
  3. Meanwhile, cook the pork liver and crushed pork in a small saucepan filled with water over medium heat for 15 minutes. Rinse in water and slice pork liver. Refrigerate.
  4. Cook the noodles in another saucepan about 4 minutes. Rinse well in water to get rid of starch and reserve at room temperature.
  5. After 2 hours of cooking the broth, remove all the bones, onions and shrimps from the broth. Spread the broth under a cheesecloth to keep a clear broth. Season with fish sauce and brown sugar.
  6. Prepare bowls by putting in, noodles, chilled meats (pork shoulder, pork liver, ground pork), shrimp, fried fish balls and minced pork, pepper, fried onions and toppings.
  7. Add the broth that was boiled.

This soup is also eaten only with the noodles. If you prefer this, you must add a sauce in the noodles (1/2 tsp of the broth, and add 1 tbsp of dark soy sauce, oyster sauce, hoisin sauce, black vinegar and sugar) and keep the soup in a separate bowl next to it, to be eaten with a spoon between each mouthful of noodles.

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