The Secret to Making Delicious Canh Bong for Tet

Ingredients for the delicious Vietnamese Pork and Pork Skin Soup, a traditional Tet holiday dish

– Pork skin

– Lean pork meat

– Pork bones

– Dried shrimp

– Green or white cauliflower

– Green peas

– Carrots

– Coriander

– Ginger

– Spices: fish sauce, pepper, salt, and sour alum

Cooking instructions for the delicious and hearty Vietnamese Pork and Pork Skin Soup

Step 1: Prepare the ingredients

– Wash the dried shrimp thoroughly

– Select pork skin that is thick and free of hair. Soak it in rice-washed water for about 3 hours, then rinse it with sour alum water to remove any sliminess and make it whiter.

– Cut the pork skin into small, bite-sized pieces, such as oval or square shapes. Marinate with ginger and rice wine to eliminate any unpleasant odors, then rinse and pat dry.

– Boil the lean pork meat and chicken, if using, and slice them thinly.

– Cut the cauliflower into bite-sized pieces and wash thoroughly.

– Shell the green peas.

– Carve the carrots into flower shapes and slice them into rounds.

– Soak the mushrooms in hot water and clean them thoroughly.

Step 2: In a pot, boil the pork bones. Once it starts to boil, skim off any foam or impurities that rise to the surface. Reduce the heat and add the lightly crushed ginger, onion, and a pinch of salt to the broth.

Step 3: Remove the bones from the broth and set them aside. Now, add the shrimp, peas, cauliflower, carrots, mushrooms, and finally, the pork skin. Bring it to a boil and let it simmer until the vegetables are tender. Season with fish sauce, pepper, and salt to taste.

Step 4: Serve the soup by ladling the vegetables and pork skin into bowls. Reheat the broth and pour it over the ingredients in each bowl. Garnish with coriander.

This traditional Vietnamese soup is a labor-intensive dish that features a hearty bone broth and an assortment of fresh vegetables. It is a well-balanced and nourishing addition to the Tet holiday feast.

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