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Yu Choy Soup ( Canh Cai Ngot )
Ingredients
- 1 Bunch Yu Choy Cai Ngot
- 1/2 LB Ground Pork
Marinate The Ground Pork With:
- 1 Tablespoon Fish Sauce
- 1/4 Teaspoon Garlic Salt
- 1/8 Teaspoon Black Pepper
- 1/4 Teaspoon Sugar
- 1/2 Teaspoon Totole Chicken Flavor Soup Base Mix
- 1 Shallot = 1 1/2 Tablespoons Chopped
For the Pot of Soup:
- 12 Cups Water
- 1/2 Tablespoon Salt
- 1 1/2 Tablespoons Dried Shrimp
- 2 Tablespoons Totole Chicken Flavor Soup Base Mix
- 1/8 Teaspoon Black Pepper
Instructions
- In a bowl combine the ground pork with the fish sauce, garlic salt, black pepper, sugar, chicken flavor soup base mix and chopped shallots. Mix well and set aside.
- Then separate the ground pork into smaller pieces and place on a plate.
- Wash and trim the ends of the Yu Choy.
- Cut into 2" lengths. Separate the stems from the leaves and any stems that are too thick can be cut in half lengthwise. Set aside.
- On Medium High heat bring a pot of water to boil and add in the salt.
- Also add the dried shrimps.
- And add in the chicken flavor soup base mix.
- And then add the the black pepper.
- Once the water has come to a boil add in the ground pork.
- Skim the foam from the top of the soup.
- After adding in the ground pork let the soup come back to a boil again and then add in the stems of the Yu Choy. Cook the stems for 3 minutes and the soup should just about come back to a boil again.
- This time add in the leaves of the Yu Choy and press them down into the soup.
- Cook for 1 minute and gently turn the Yu Choy over .
- Turn off the heat.
- Sprinkle on some black pepper.
- Serve with white rice.
Notes
Cook the soup on Medium High heat the entire time.
