Taro Soup with Ground Pork (Canh Khoai Mon Thit Heo)
THE INGREDIENTS:
SOUP:
6 ounces ground pork
2 scallions, white part only, chopped
1/8 teaspoon freshly ground black pepper
1 pound taro root
1 quart water
1 teaspoon salt
1 tablespoon plus 1 teaspoon fish sauce (nuoc mam)
GARNISH:
1 tablespoon chopped fresh coriander (Chinese parsley)
2 scallion greens, chopped
Combine the pork, pepper, scallions and 1
teaspoon fish sauce and shape into 1-inch meatballs.
Peel the taro and slice 1/2 inch thick or, if you like, "slice"
Vietnamese fashion as follows: after peeling, using a rounded
1-inch measuring spoon, scoop out pieces.
Bring the water to a boil. Drop in the meatballs and taro and
cook at a boil for 15 minutes. After 15 minutes, test to make
certain the taro is soft; if not, cook a few minutes more. When
the taro is ready, add 1 tablespoon fish sauce and 1 teaspoon
salt to the soup.
Sprinkle with the scallion greens and coriander and serve with
rice.
Enjoy!
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