Vietnamese Pig Feet Soup with Potatoes and Carrots (Canh Giò Heo Khoai Tây Cà Rốt)

By Vicky Pham · 120 min

Ingredients

Instructions

1. Scrub the pork hocks with coarse salt, toss them in vinegar, then rinse well.
2. Bring a medium pot of water to a boil. Add the ginger, the halved shallot and the pork hocks. Boil until impurities rise to the surface, about 8 minutes.
3. Remove the pork hocks and rinse them under cold water. Discard the boiling liquid and the 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 feet are soft and gelatinous.
7. Add the carrots and cook for 5 more minutes.
8. Add the potatoes and cook for 5 more minutes, taking care not to overcook them so they don't turn mushy.
9. Season the broth to taste with fish sauce, fine salt, bouillon or mushroom seasoning powder, and sugar.
10. Garnish with the green parts of the onions and a sprinkle of freshly ground black pepper, then serve.

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

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