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This simple soup uses two traditional
South East Asian ingredients - winter melon to absorb the flavors and
tiger lilies to lift the broth with a floral scent. Both are available in
Asian markets, but when choosing tiger lilies, make sure they are light
golden in color - sometimes they are referred to as golden needles. If you
can't find winter melon, you could make the soup using another winter
squash. Ingredients :
Serves 4 |
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350 g
25 g
1/4 teaspoon
1/4 teaspoon
1
small bunch
1
small bunch
For Stock
25 g
500 g
1
175 g
15 ml
15 ml
4
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Winter melon
Tiger lilies, soaked in hot water for 20 minutes
Salt, or to taste
Ground black pepper, or to taste
Coriander (cilantro) leaves, stalks removed, leaves chopped, to serve
Mint leaves, stalks removed, leaves chopped, to serve
Dried shrimp, soaked in water for 15 minutes
Pork ribs
Onion, peeled and quartered
Carrots, peeled and cut into chunks
Nuoc Cham
Soy sauce
Black peppercorn
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Method :
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To make the stock, drain and rinse the
dried shrimp.
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Put the pork ribs in a large pan and cover
with 2 liters water, Bring the water to the boil.
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Skim off any fat, and add the dried shrimp
and the remaining stock ingredients. Cover and simmer for 1 1/2 hours,
then skim off any foam or fat.
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Continue simmering, uncovered, for a
further 30 minutes. Strain and check the seasoning. You should have
about 1.5 liters stock.
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Halve the winter melon lengthways and
remove the seeds and inner membrane.
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Finely slice the flesh into half-moons.
Squeeze the soaked tiger lilies dry and tie them in a knot.
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Bring the stock to the boil in a deep pan
or wok. Reduce the heat and add the winter melon and tiger lilies.
Simmer for 15-20 minutes or until the winter melon is tender. Season to
taste, scatter the coriander and mint over the top, and serve
immediately.
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