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November 05, 2005
Salor chern chrouk nung thay-thao (Daikon Pork Soup)
Daikon is a popular ingredient in Asian soups. Pork and daikon are a classic combination. Traditionally pork hocks are used but I prefer a leaner soup and use pork loins with all the visible fat removed. I also add more vegetables such as bok choy, carrots and mushrooms, especially during the winter months. The more traditional version is just pork and daikon.
1lb pork loin, cut into strips
8 c. water
3 TBS fish sauce
1 ½ c, daikon, peeled and cut in to 1” chunks.
¾ c. carrots, chopped
5-7 fresh or reconstituted shitake mushrooms, sliced thinly
3 large stalks or 1 small bunch bokchoy, sliced.
Sprigs of cilantro
Cook the pork loin strips in the water until the pork has cooked through and the broth begins to smell good.. Skim the foam from the broth. Add fish sauce and dailkon. Cook until the daikon just begins to soften. Add the carrots and mushrooms. Bring to a boil and reduce the broth by 25%. The broth should have darkened and become very aromatic. Add the bok choy and cook for 10 minutes. Serve with sprigs of fresh cilantro.
Posted by Christine at November 5, 2005 04:08 PM
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