From Trần Minh Tuyết's kitchen in Vietnam. 
Pork Hock Stew with Vegetables (Carrots, Potatoes, Cabbage)
On hot days, I make this vegetable soup with pork hock for the family—it's light and easy to eat with rice.
Pork Hock Stew with Vegetables (Carrots, Potatoes, Cabbage)
On hot days, I make this vegetable soup with pork hock for the family—it's light and easy to eat with rice.
Open in Cookpad AppSteps
- 1
Clean the pork hock thoroughly. Blanch it in boiling water, then rinse with cold water to remove impurities and drain. Marinate the pork hock with crushed green onions and chili pepper, and a little fish sauce for 20 minutes to add flavor (skip the chili if you don't want it spicy).
- 2
Bring a pot of water to a rolling boil. Add the pork hock and a pinch of salt. Skim off any foam regularly to keep the broth clear.
- 3
Cut the carrots and potatoes into decorative shapes if you like, or just into bite-sized pieces. Cut the cabbage into medium pieces.
- 4
Once the pork hock is tender, add the carrots and potatoes first. Add the cabbage last, since it cooks faster. Season with sugar, MSG, and bouillon powder. Taste and adjust the seasoning as needed. When the vegetables are just cooked through, turn off the heat and add green onions and cilantro. Don't overcook the vegetables, as the hot broth will continue to soften them.
- 5
Serve in a large bowl with a side of fish sauce and chili pepper. This dish goes perfectly with steamed rice.
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