Chinese Pork Bone Soup with Vegetables
A clean and refreshing pork bone breath with napa cabbage, tomatoes, and carrot.
Ingredients
- 2 lb pork bones
- 1 gallon water
- 3 carrots peeled and roughly chopped
- 2 tomatoes cut into wedges
- 2 cups Napa cabbage cut into 2-inch thick pieces
- 1 tsp salt
- 1 tbsp fish sauce
Instructions
Parboiling Pork Bones
- Bring a large stockpot of water to boil on high heat. When water is boiling, place all pork bones into the water. Allow to boil on high heat for 5-8 minutes, or until no more blood/impurities appear in the water.
- Discard the water from the bones. Wash the bones of any foam or impurities.
Making the Broth
- Place pork bones and 1 gallon water into a large pot. Bring this pot to a boil on high heat, then reduce heat to medium for a simmer. Add in carrots and salt. Allow to simmer on low heat for about 1.5 hours.
- Then add Napa cabbage and tomatoes. Simmer another 15 minutes until both are softened.
- Add fish sauce. Add additional fish sauce and salt to taste.
- Serve hot. The meat from pork bones can also be eaten, usually with a dipping sauce like nuoc mam or soy sauce.