*
*
*
*
*
*
*
*
*
|
1
1/2
1/2
14
8
4
2-1/2
1
1
6
------
|
#
oz
oz
oz
or
c
oz
oz
T
T
---
|
Lotus Root (1)
Dry Squid (2)
Dry Shrimp (2)
Pork Ribs (3)
12oz lean Pork
Water
Onion
Carrot
Fish Sauce
Soy Sauce
Peppercorns
--- Garnish
Red Chili, medium
Thai Basil Leaves
|
- peel LOTUS ROOT and slice thin. Keep in water acidulated with
a little citric acid or lemon juice until needed.
- Soak DRY SQUID and/or DRY SHRIMP
(see Note-2) in warm water for about 30 minutes. Drain
and rinse.
- If you will be using Basil Leaves as a garnish, pick them off
the stems and put them to soak in plenty of cold water - if you don't
they'll turn black immdiately when they touch the soup.
- cut PORK into medium chunks if not using ribs and put in a pot
with Water. Bring to a boil and skim as needed.
- Peel ONION and slice thick, cut CARROTS into chunks and
add both to the pot along with soaked Squid / Shrimp,
Fish Sauce, Soy Sauce and Peppercorns..
- Simmer Stock for 2 hours, then strain and pick out all the
chunks of Pork. Discard all the other solids. If needed, defat
the stock using your gravy separator. Add cold water as needed to bring
it up to 6 cups.
- Bring the Stock back to a boil, add Lotus Root slices
and simmer until slices are tender, about 45 minutes.
- Shread the Pork small if boneless or scrape the meat off the
bones if using ribs and stir into the soup.
- Cut the CHILI into thin shreds for garnish,
- Check Salt and Serve hot in individual bowls garnished with
Basil Leaves and Chili threads.
|
