Like it or not, winter is here, blizzards are happening in the west, mounds of snow are piling up in the east, freezing temperatures here in the south, the world is coming to an end. Meanwhile, Jack Frost might be nipping at the nose, but at the HoustonWok household, it's warm, our stomachs stay full and comforting from what I call my Christmas in a bowl. The fusion of colors from the pickled mustard greens, the twice cooked pork(slightly poached/seared), the tomatos, not to mention the absolute invigorating feeling from the broth warming up your insides like a drunk chick taking a shot of patron before shaking her tail like a tailfeather. Canh Dua Chua ladies and gentlemen. If you ever tried sour soup of any sort at a Chinese restaurant and enjoyed it, this is a must try.
Ingredients
The equivalent of 1 pickled mustard leaf sliced
1 tomato sliced
1 shallot minced
1 tablespoon of sugar
1 teaspoons of salt
1 tablespoon of fish sauce
1 dill stem
1 chive onions sliced
2 tablespoons of cooking oil
1/2 teaspoon of msg
1/2 cup of water
A small portion of pork I used the ham cut
Method
Slice your pork 1/4inch
Slightly poach the pork for 3 minutes/set aside
In in a sauce pot or small wok/ add 2 tablespoons of cooking oil
Toss in your Shallots and pork
At this point saute the pork until it is cooked all the way through
toss in your sliced tomatos
toss in your sliced pickled mustard greens like below
Add this point add the sugar,salt,fish sauce,msg and saute
Once the pickled mustard greens are a bit wilted, pour in 1/2 cup of water,or adjust to liking,more water = more broth.
Once the broth comes to a boil, cut and throw in your dill leafs.
The dill leaf is what brings out the aroma in this lustrous soup.
Stay warm friends,
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