Friday, January 27, 2006

Chân Giò Ninh Măng

Pork Hock and Dried Bamboo Shoot Stew

1 lb pork hock (or trotter)
4 ounces dried bamboo shoot
10 Wood Ear Mushrooms
1 T crisp-fried shallot
5 stalks green onion
1 can chicken broth (10-12 ounces)
fish sauce, salt, pepper to taste

Clean and cut pork hocks into bite pieces.

Soak dried bamboo shoot overnight in warm water, remove wooden ends and cut into 3-inches length.

Boil the bamboo shoot in water for 3-4 times (change new water each time). Leave bamboo shoot in water until put in the stew.

Quarter the green onion's white heads and thinly slice the green.

Add pork hocks and water in a medium pot and bring to boil. Drain and wash the hocks one more time. Put the hocks back in the pot, cover with water and simmer for an hour. Add chicken broth, cooked bamboo shoot and simmer until they're all nice and soft. Add salt, fish sauce, pepper to taste. Add mushroom, crisp-fried shallot and turn heat to medium for 3 more minutes. Top with green onion when served.

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