Soup · 20 min + 15 min
Pork skin soup
Canh bóng. The Vietnamese soup that fried pork skin was made for, from a Chinese tradition centuries old. The puffed skin soaks up a clear broth like a sponge and turns silky, with shrimp, quail eggs and vegetables.
Ingredients
- 1 bag Viet My Fried Pork Skin (V028, 3 oz)
- 6 cups clear chicken or pork broth
- 8 oz shrimp, peeled, or Viet My Fresh Pork Paste (giò sống) rolled into small balls
- 12 quail eggs, boiled and peeled (optional)
- 1 carrot, sliced into flowers
- 1 small head cauliflower or broccoli, in florets
- A handful of snow peas
- 1 tablespoon grated ginger and 1 tablespoon rice wine, for cleaning the skin
- Fish sauce, salt and white pepper
- Scallion and cilantro, chopped
Instructions
- Soak the fried pork skin in warm water for 20 minutes until soft. Squeeze it out.
- Rub the skin with the ginger and rice wine, rinse, squeeze dry and cut into 2-inch pieces. This keeps the broth clean and clear.
- Bring the broth to a simmer and season with fish sauce and a little salt.
- Add the carrot and cauliflower and cook 3 minutes.
- Add the shrimp or pork paste balls and the quail eggs. Cook 2 minutes.
- Add the pork skin and snow peas. Simmer 2 minutes, until the skin is tender and has drunk up the broth.
- Finish with scallion, cilantro and white pepper. Serve hot with rice.
Chef's note. This is a Tết table soup in Hanoi. The fried skin must be soaked and cleaned first; skip that step and the soup tastes of frying oil.