Ingredients for Dry Bamboo Shoot Soup for Tet Holiday
– 500g dried bamboo shoots
– 1 pig’s trotter
– 300g bones
– Seasonings: broth mix, fish sauce
– Shallots, scallions, coriander
How to Cook Dry Bamboo Shoot Soup for Tet: Authentic Recipe
Step 1: Prepare the ingredients
Rinse the dried bamboo shoots and soak them overnight to soften (you can soak them for 2-3 nights, changing the water daily). Then, either tear them into small pieces or cut them into long strips, depending on your preference. Peel and rinse the shallots, then finely chop them. Cut the roots off the scallions and coriander, rinse them, and chop them finely as well. For the pig’s trotter, scrape off the hair, rinse it, and cut it into sections or leave it whole. Rinse the bones.
Step 2: Remove the odor from the pig’s trotter
Place the trotter and bones in a pot of boiling water for a brief dip, then rinse them again with clean water. Put the prepared bamboo shoots in a pot, cover them with water, and blanch them a few times until the water runs clear. Drain the bamboo shoots and rinse them with cold water.
Step 3: Cook the bamboo shoot soup
Heat some oil in a pan and fry the shallots until fragrant. Add the bamboo shoots and season with half a teaspoon each of broth mix and fish sauce, stirring to coat the shoots with flavor. In a large pot, bring water to a boil and add the trotter, bones, and a teaspoon of broth mix. Simmer for about 30 minutes. Then, add the seasoned bamboo shoots to the pot with the trotter and bones. Continue cooking until the bamboo shoots are tender and the trotter is fall-off-the-bone tender; adjust seasoning to taste.
Step 4: Serve
Finally, ladle the soup into bowls and sprinkle with chopped scallions for a fragrant and attractive finish.
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