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Receta Taro Soup With Ground Pork (Canh Khoai Mon Thit Heo)
by Global Cookbook

Taro Soup With Ground Pork (Canh Khoai Mon Thit Heo)
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  Raciónes: 6

Ingredientes

  • 6 ounce grnd pork
  • 2 x scallions, white part only minced
  • 1/8 tsp freshly-grnd white pepper
  • 1 Tbsp. fish sauce (nuoc mam) plus
  • 1 tsp fish sauce (nuoc mam)
  • 1 lb taro root
  • 1 quart water
  • 1 tsp salt
  • 1 Tbsp. minced fresh coriander (Chinese parsley)
  • 2 x scallion greens minced

Direcciones

  1. Combine the pork, scallions, pepper, and 1 tsp. fish sauce and shape into 1-inch meatballs.
  2. Peel the taro and slice 1/2-inch thick or possibly, if desired, "slice" Vietnamese fashion, that is not really slicing, as follows: after peeling, using a rounded 1-inch measuring spoon, scoop out pcs. (This is similar to using a melon baller, except which the pcs are shallower in depth and wider over all.)
  3. Bring the water to a boil. Drop in the meatballs and taro and cook at a boil for 15 min. After 15 min, test to make certain the taro is soft; if not, cook a few min more.
  4. When the taro is ready, add in 1 Tbsp. fish sauce and 1 tsp. salt to the soup. Sprinkle with the coriander and scallion greens and serve with rice.
  5. This recipe yields 6 servings.