sugar, and bring to a boil. Reduce to a simmer, skimm1ng the froth from the surface of the soup. Add the ginger, spring onion. garlic, cinnamon. and star anise. and s1mmer covered for 1 hour, or until the meat is tender, skimming the froth at regular intervals. then drain and set aside. meat aside. Strain the broth and return it to the pot. Skim the fat from the surface of the soup with a large spoon. then add the mushrooms and simmer covered for 10 minutes. then ladle in some hot soup and mushrooms. Garn1sh with spring onion and fresh coriander leaves, and sprinkle each bowl with a little sesame oil and chili oil. if using. Serve with a dish of Pickled Green Chili (page 24)
2 Remove the ribs and slice the meat, discarding the fat and bones. Set the
3 Place some rice vermicelli, meat and bok choy in individual soup bowls,
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 1.0g4%
- Sugars 0.2g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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