Pork Bone Soup with Daikon and Cabbage
This simple, but very flavorful soup is yet another example of the influence of Chinese foods on the cuisine of Thailand. This version of Tom Jab Chai is made by boiling pork leg bone in a rich broth seasoned with garlic, coriander root, and black pepper. To the soup we add the large white winter radish known as Daikon, some straw mushrooms, flavorful dark green pak choy (Chinese cabbage) and pak boong (river morning glory). In Isaan, soups of this type are often eaten with sticky rice, with the broth serving as a sort of dipping sauce for the rice, but we generally serve it here with a small plate of steamed Jasmine rice. The soup is spooned over the rice and eaten. However, this soup is so thick and hearty that you really won't need eat it with anything but a spoon.
Yield: 4 servings
Prep time: 10 Minutes
Cooking time: 1 Hour, 30 Minutes
Ready in: Serve in about 2 Hours
- 4 large Pork Soup Bones
(with some meat)
- 6 cups Water
(or soup / vegetable stock)
- 6 small heads Chinese cabbage
- 1 small bunch Water morning glory
- 1 large Daikon
- 10 Straw Mushrooms
- 3 cloves Garlic
- 2 - 3 pieces Coriander Root
- 1 teaspoon Black Peppercorns
- 1 Tablespoon Coconut Sugar
- 3 tablespoons Light Soy Sauce
- 3 tablespoons Fish Sauce
- 2 tablespoons Oyster Sauce
- 1 teaspoon Salt
1) Grind peppercorns, garlic, and coriander root until they make a rough paste. Add oil to a big soup pot, then stir in the herb paste until it is lightly browned. Add sugar and fry until it melts.
2) Fry the bones in the oily herb paste until lightly browned on all sides, then add soup stock to the pot. Cook for 1 hour.
3) Add sliced daikon and mushrooms. Cook for 30 minutes.
4) Add bok choy and pak boong. Cook for 15 minutes. Serve with hot steamed rice or sticky rice.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=76