Pork Soup

Soups
Vietnamese
PREP TIME:
1 hour

SERVES:

6-8

TOTAL COOKING TIME:

6 hours
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INGREDIENTS
  • 24 cups (6 quarts) of water
  • 1/2 cup dry shrimp (optional)
  • 5 lbs pork bones
  • 2 tbsp candy rocks
  • 1 tsp kosher salt
  • 2 tbsp fresh ginger
  • 1 bunch scallion heads
  • 1 jar (3 Chef's Gia Vi Heo)) Instant pork flavor paste (8oz)
  • 4 sweet onion, divided
  • 1 tbsp pork soup seasoning
  • 8 bay leaves
  • 1 tsp black pepper
  • Dry fried red onion
  • Fresh basil
  • Fresh cilantro
  • Bean sprouts
  • Pork soup balls (optional)
  • Fresh jalapeno pepper, sliced
  • Egg noodles, banh pho noodles or vermicelli beans threads noodles

DIRECTIONS

  1. 1.
    Clean and wash pork bones. Remove excess fat.
  2. 2.
    Using a large soup pot, fill pot with 6 quarts or 24 cups of cold water and slowly bring to boil.
  3. 3.
    Add candy rocks, kosher salt, pork bones, dry shrimp (optional) to pot.
  4. 4.
    Clean, remove ginger skin. Cut ginger into thin slices. Fry ginger in a small sauce pan on both sides for 1-2 minutes. Add to pot of soup.
  5. 5.
    Clean scallion. Cut scallion head into 1 inch in length pieces. Add to pot of soup.
  6. 6.
    Peel Sweet onion. Cut onion into thin slices.
  7. 7.
    When pot of soup boils, lower heat to medium level. Add instant pork soup paste, pork soup seasoning, sweet onion, bay leaves.
  8. 8.
    Cook over low heat for 6 hours with cover on.
  9. 9.
    Serve pork soup with egg noodles, banh pho noodles or vermicelli beans threads noodles, pork soup balls (optional), dry fried red onion, bean sprouts, fresh basil, sliced jalapeno pepper and sliced sweet onion.
NOTE: For a healthier pork soup
INGREDIENTS

DIRECTIONS

  1. 1.
    Remove pork bones from soup when finished cooking. When pork is cooled off, remove all bones and discard.
  2. 2.
    When pork soup is cooled off, store broth in refrigerator overnight to get the pork fat to congeal. After 24 hours, remove excess fat from broth.
  3. 3.
    Reheat soup over medium heat until boil. Read to serve as in Step 9.