Friday, February 03, 2006


Assorted Vegetable Soup with Pork Rind

2 carrots, sliced
1 chayote, cubed
1/2 head cauliflower, cubed
1 cup snow peas, trimmed ends
12 small shiitake mushrooms, soaked and stemmed
1/2 lb pork paste
1/2 oz pork rind
6 cups home made chicken stock
10 sprigs cilantro, finely chopped
ginger and cooking wine
fish sauce, salt and pepper to taste

Soak pork rind in warm water+ white wine + ginger until soft, wash thoroughly, cut into 1/2-inch squares.

Squeeze off any excessive water and stuff the mushroom with pork paste. Cover and microwave for 1 minute.

Bring chicken stock to boil, add pork rinds and stuffed mushrooms and cook for 3 minutes.

Add vegetables and cook for few more minutes, add fish sauce, salt and pepper to taste. Sprinkle with cilantro and fresh grounded pepper when served.

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