Bor bo sach chrouk.
(Pork meat and rice soup.)
Rice soup with port blood and meat is very popular in *Kampuchea Krom* South Viet Nam. Authentic Khmer Krom recipe for pork and rice soup has all these ingredients below. But you can remove any ingredients that you don't eat.
- Ingredients :
- ½ lb Beef tripe,soaked in warm salt water and baking soda, rinsed
- ½ lb Pork stomach, soaked in warm salt water and baking soda, rinsed
- ½ lb Pork intestine, soaked in warm salt water and baking soda, rinsed
- ½ lb Pork heart
- ½ lb Lean pork meat or pork belly
- ½ lb Pork liver
- 10 Cups water
- ½ lb Cooked pork blood, cut bite sizes cubes
- ½ lb Grounded pork
- 1 Stalk green onion, minced
- 1 Tablespoon fish sauce
- ½ Tablespoon sugar
- Dash of black pepper
- 2 Tablespoons vegetable oil
- 1 Cup un cook Jasmine rice
- 2 Cloves of garlic, minced
- 1 Yellow onion, chopped
- ½ Teaspoon grated fresh ginger root
- 8 Cups water
- 2 Tablespoons fish sauce
- 1 Tablespoon sugar
- 1 Teaspoon salt
- ¼ Teaspoon black pepper
- 4 Stalks of green onion, chopped
- Procedures :
In a large pot, put beef tripe, pork stomach,intestine, heart, pork meat, liver and 10 cups water, cook till pork liver done.
Remove pork liver from the pot and put it in a plate, set a side.
Continue cook till pork heart and pork meat done.
Remove port heart and pork meat from the pot and put it in a plate, set a side.
Continue to cook till pork stomach and pork intestine tender.
Remove port stomach and pork intestine from the pot and put it in a plate, set a side.
Continue to cook till beef tripe tender, remove beef tripe from the pot and put it in a plate, set a side.
Rinsed cooked meat under cold water, sliced thin to bite sizes, put it in a large plate and set it a side.
In a small bowl, mix grounded pork with 1 stalk chopped green onion,1 tablespoon fish sauce, ½ tablespoon sugar and a dash of black pepper, mix well, and set it a side.
Heat up a large soup pot with high temperature.
When soup pot is hot, add oil and rice, stirs till rice turns light brown color.
Add garlic, yellow onion, ginger, stirs well, add 8 cups water and cook till rice tender.
Add the marinated grounded pork to rice soup, stirs and cook till grounded meat cooked, add cooked pork blood, stirs, continue to cook till soup bubbling.
Seasoning with fish sauce, sugar, salt and black pepper.
Pour hot rice soup with few cubes cooked blood into a bowl, take each piece of cooked meats put on top rice soup, top with green onion.
Serve hot with bean sprout, and chopped mint leaves.
Most Khmer Krom also prefers pork and rice soup with a slice fresh lemon, chopped hot chili pepper and soy bean paste.
Copyright by Mylinh Nakry.