Dried Bamboo Soup - Canh măng giò heo

By Helen Le Published: March 29, 2021

  • Yield: 4 Servings

This soup is one of the must-have dishes for Vietnamese New Year, especially in northern Vietnam

  • Chop the pork hock into about 1 inch pieces. Boil in a pot of boiling water with a teaspoon of salt and a tablespoon vinegar for about 5 minutes to remove all the impurities. Transfer into ice water bowl to keep the bright color and the springy texture of the pork skin.
  • Marinate the pork hock with 1 tbsp fish sauce, salt, pepper, stock powder. Leave for about 30 minutes.
  • For dry bamboo shoots, soak in rice-washing water overnight. Then boil the bamboo shoot with the lid open for about 3-5 times. Rinse with cold water and tear into shreds.
  • Heat some vegetable oil in a pot. Add the pork hock and the shredded bamboo shoot. Season with salt pepper and stir well for a few minutes. Fill with enough water to cover and cook the pork for about 45 minutes until soft. Add some white part of spring onion on top for garnish.
  • You can serve with a side bowl of fish sauce with a few slices of red and green chilies.

Dried Bamboo Soup – Watch how to make it on Youtube