Tuesday, May 02, 2006

Cà Tím nấu Sườn

Eggplant and Pork rib Soup

1/2 lb pork rib, cut into bite-size pieces
2 medium eggplants, cut into finger-sized pieces (1/2"x 2")
16 pieces fried tofu (1/2 block firm tofu)
1/2 cup of perilla, chopped
fish sauce, salt and pepper to taste

In a medium pot, add 6 cup water, pork rib and bring to a boil over medium high heat.
Skim off foam. Simmer for 30'.
Add fried tofu in, bring back to boil, continue to skim any foam that rises to the top. Add eggplant and cook for 5 more minutes. Add fish sauce, salt and pepper to taste. Top with perilla leaves and serve.

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