Lotus Root (1)
Dry Squid (2)
Dry Shrimp (2)
Pork Ribs (3)
12oz lean Pork
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 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. This soak is
so they stay green longer in the soup.
- If using PORK Ribs, cut them into 2 inch lengths. A sharp
Chinese cleaver knife driven by a soft faced mallet is ideal for
this. If not using Ribs, just cut the pork into medium chunks. 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 Squid and/or 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, if using ribs, scrape
the meat off the bones and shred. 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.