DESCRIPTION
Vietnamese Style Pork Bone Soup is very different from Korean Style Pork Bone Soup. Vietnamese Style focus in refreshing and clear soup base. Korean Style allows Saturated Fat and Spice to mix and form a very thick base. They represent two extremes of the same resource.
Ingredients:
Pork Leg Bone (Scapula) – 2.5KG
Water – 4.5 Litre
Ginger – 50g
Onion – 3 pcs
Rock Sugar – 25g
Himalayan Salt – 4 teaspoons
Dried Scallops (optional) – 3 pcs
Directions:
1. Rinse Scapulas in hot water (until saturated fat surfaced)
2. Pour water away and flush Scapulas with cold water
3. Put Chopped Onion and Ginger into 4.5 Litre of Boiled Water
4. When boiling again, add Rock Sugar, Himalayan Salt, and/or Dried Scallops
5. Upon water boiling again, add Scapulas
6. Tune heat to medium when mild bubbling is observed
7. Apply oil filters to collect extra oil
8. Cover lid and light boil for 2.5 hours
Tada! A Very clear and healthy Pork Bone Soup in Vietnamese style is ready for noodle or vermicelli. Have a nice day. See you again.
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