Salor d'um-lon nung sach chrouk.
( Potato and pork soup.)
Country style pork ribs with potato and preserved radish soup is delicious Khmer Krom food.
Baking potato arrived at trading port Oc Eo (Rach Gia) since single digit century from Spain. Although potato is edible but potato stems and potato leaves is poison. It believed that ancient Khmer planted potato plants to made poison medicine than for food.
Look for baking potato with evenly brownish color skin or Yukon potato with evenly yellowish color skin. Avoid Baking potato or Yukon potato with greenish color. If you see some green part on potato just cut that green part out. Green potato has bitter taste and could causes bad indigestion.
- Ingredients :
- 2 lbs Pork bones or 1 lb country style pork ribs, cut chunks
- 1 Yellow onion, chopped
- 1 Preserved radish,soaked in cold water and drained
- 6 Cups water
- 4 Yukon or Baking potatoes, peeled and cut chunks bite sizes
- 1 Tablespoon fish sauce
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- A handful of chopped fresh cilantro and green onion
- Procedures :
Put pork bones, yellow onion, preserved radish and water in a large soup pot, and cook it for about half hour. Occasionally removed all bubbles that formed on top the soup.
Add potato in to soup pot and cook till potato tender.
Removed preserved radish from soup (throw the radish away).
Seasoning soup with fish sauce, sugar and black pepper.
Top with cilantro and green onion.
Serve hot with rice or with hot crusty bread.
Copyright by Mylinh Nakry.