|
3
liters
500 g
4
200 g
1/4 teaspoon
1/4 teaspoon
4
12 g
3
1
For garnishing
1
1
sprig
|
Water
Pork bones
Small bitter gourds, soaked in hot water to soften slightly
Minced pork
Salt
Ground white pepper
Spring onions (scallions), white bulbous ends finely chopped
and green
parts blanched
Rice vermicelli, soaked in warm water for 10 minutes,
then cut into 2 cm
lengths
Wood ear fungus, soaked to soften then thinly sliced
Red chili
Fish sauce, to serve
Spring onion (scallion), chopped
Coriander (cilantro), finely chopped
|
Method :
-
Bring water to the boil and add pork bones
and salt to taste.
-
Simmer for 1 hour, skimming surface to
remove any scum.
-
Meanwhile, carefully cut a slit along the
length of bitter gourds and remove seeds. Set aside.
-
Combine minced pork with 1/4 teaspoon
salt, pepper, chopped white bulbous ends of spring onions, rice
vermicelli and wood ear fungus. Stuff mixture into bitter gourds.
-
Tie blanched lengths or spring onions
around bitter gourds.
-
Place bitter gourds into stock and leave
to boil until softened.
-
Season stock with 1 tablespoon fish sauce
and more salt if necessary.
-
Garnish with spring onion and coriander.
Sprinkle with pepper and serve with fish sauce and chili on the side.
|