Wednesday, March 23, 2005

Canh Măng Chua Giò Heo

Pig trotter with sour bamboo shoot soup

1 pig trotter, (pre-sliced in Asian market or you can ask your butcher to do it)
1 can of sour bamboo shoot, sliced
1/2 cup of rice paddy herb (ngò om), finely chopped
1 tablespoon fish sauce
1 tablespoon peanut oil
3 teaspoon sugar or to taste
3 cloves of garlic, minced
fresh ground pepper

Bring water to boil in a medium pot. Clean out pig trotter, shave any hair left on the skin, put in boiling water. Reduce heat, keep gently boiling without cover. Skim off any scum. Cook until it's nicely done, fork penetrates easily.
Wash bamboo shoot with warm water, drain well, add to the pot. Bring back to boil, add fish sauce and sugar, taste.
Fry garlic on a seperate pan until golden brown, pour onto the soup. Top the soup with rice paddy herb and some fresh ground pepper when served.

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