Canh Ngưu Bàng Giò Heo

Gobo Soup with Pork Hock

2 slices pork hock
5 small shiitake mushrooms
1 gobo root (burdock root)
1 carrot
1 small piece daikon (1/2 size of carrot)
1 scallion, 3 sprigs cilantro

Clean pork hock and put in a small pot cover with water, bring to a boil over medium hight heat, skim off all foams. Lower heat to cook until fork tender (about 35-40 minutes).
Soak shiitake mushrooms in warm water for 1-2 hrs, wash and remove stem.
Scrape the thin brown skin of the gobo root with the back of your knife, cut into 1-inch length. You can scrub some lemon on it after scraping to make the gobo whiter. I prefer the brownish color so I just leave it like that.
Add mushrooms and gobo in the soup to cook for 10-15 minutes.
Peel and slice carrot and daikon. Put into the pot to cook for 10 more minutes.
Season with sea salt.
Top with some shredded scallion and cilantro, sprinkle some fresh ground pepper.