Chao Long - Pork offal rice soup
|500g pork neck bones, cut into pieces|
|(ask at the bite|
|1 pork heart, fat removed, cut in half, cooked for about 20 minutes in salted water|
|1 pork tongue well scraped and cooked in salted water for 2 hours|
|1 can cubed pork blood|
|2t cooked jasmine rice|
|3l of water|
|1 CASE of fish sauce|
|1 clove of garlic crushed and finely chopped|
|Salt and pepper|
|1 lemongrass pork sausage (available at the BBQ section) - optional|
|1 handful of bean sprouts|
|2 stalks of green onion, finely chopped including the white part|
|1/2 small onion thinly sliced|
|1 CASE chopped cilantro|
|1 CASE of fried onions|
|1 lime cut into wedges|
1- In a saucepan filled with water, blanch the pork bones for 10 minutes over medium heat.
2- Rinse the bones in cold water.
3- In a saucepan over medium heat, put the pork pieces back, add 3 liters of water and cook for 30 minutes in the water.
4- After 30 minutes, remove all the pieces and set aside. Add rice, garlic and fish sauce. Cook another 30 minutes until rice is at desired consistency. Salt and pepper.
5- Add the pork blood and sausage cubes and continue cooking for another 10 minutes.
6- Thinly slice the heart and the tongue. Remove the pork meat from the bones.
7- When the soup is ready, pour it into bowls, add the offal and meat and garnish with herbs and drizzle with lime.
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