Tom Yam Kha Mu
Sour and spicy fresh pork hock soup.
1 kilogram fresh pork hock,3 lemon grass stems,3 kaffir lime leaves,6 roasted dried spur chilies,2 table spoon lime juice,3 table spoon fish sauce,5 cups water.
Preparation1) Single the hock over a fire until the skin truns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices. 2) Pour the water into a pot. Crush the lemon grass, slie into short lengths, and add to the pot. Tear the kaffir lime leaves into pieces and add to he pot. Put in the pork and place the pot over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook. 3) Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.
Sour and spicy fresh pork hock soup.
1 kilogram fresh pork hock,3 lemon grass stems,3 kaffir lime leaves,6 roasted dried spur chilies,2 table spoon lime juice,3 table spoon fish sauce,5 cups water.
Preparation1) Single the hock over a fire until the skin truns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices. 2) Pour the water into a pot. Crush the lemon grass, slie into short lengths, and add to the pot. Tear the kaffir lime leaves into pieces and add to he pot. Put in the pork and place the pot over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook. 3) Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.
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