Vietnamese Pig Feet Soup with Potatoes and Carrots (Canh Gio Heo Khoai Tay Ca Rot)

By Vicky Pham · 120 min

Ingredients

Instructions

1. Scrub the pork hocks with coarse sea salt, toss them in white vinegar, then rinse well.
2. Bring a medium pot to a boil. Add the ginger, half of the shallot and the pork hocks. Boil until impurities rise to the top, about 8 minutes.
3. Remove the pork hocks and rinse them with cold water. Discard the boiling liquid and solids.
4. Heat the oil in a medium pot. Add the garlic, the white parts of the green onions and the remaining shallot, and fry until fragrant, about 30 seconds.
5. Add the blanched pork hocks and toss with the aromatics for about 30 seconds.
6. Add the water and simmer on low for about 45 minutes, until the pork is soft and gelatinous.
7. Add the carrots and cook for 5 more minutes, then add the potatoes and cook for 5 more minutes. Don't overcook, or the potatoes will turn to mush.
8. Season the broth to taste with fish sauce, fine sea salt, chicken bouillon or mushroom seasoning powder, and sugar. Serve garnished with the green onion greens and a pinch of ground black pepper.

Summarized from Vicky Pham's video. Watch it for the details.

More recipes with

GarlicGingerScallionCarrotPotatoShallotPork