Ingredients
Scale
- 400 g pork belly, thinly sliced
- 8 pcs large Napa cabbage leaves, chopped
- 1 block soft tofu, cubed
- 6 cups good pork or chicken stock
- 4 stalks spring onions, chopped
- 1/4 cup dried shrimp, powdered in a grinder
- 2 large slices ginger
- 2 pcs shallots, finely chopped
- oil
- fish sauce
- white pepper
Instructions
- In a soup pot add a small amount of oil then sauté ginger and shallots.
- Add the pork belly and continue to cook until slightly brown on the edges.
- Add the dried shrimp and cook until fragrant then pour the chicken stock, bring it to a boil then simmer for 25 minutes.
- Add the Napa cabbage then continue to boil for 5 minutes or until vegetables are tender.
- Add the spring onions and soft tofu then continue to simmer for 3 minutes. Season with fish sauce and white pepper.
- Place in bowls then serve.