Bean Curd and Chinese Chive Buds Soup (Canh Dau Phu He)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
PORK AND MARINADE: 6 ounces lean pork shoulder, thinly sliced 1 teaspoon nuoc mam (Vietnamese fish sauce) freshly ground black pepper
SOUP: 5 cups chicken broth 1/4 teaspoon salt 1/4 teaspoon sugar
1 tablespoon nuoc mam (Vietnamese fish sauce) 1 small bunch of Chinese chive buds (about 1/4 pound), tough ends trimmed, cut into 2-inch lengths 6 ounces soft bean curd (tofu), cut into 1-inch cubes



1 In a bowl, combine the pork, fish sauce and black pepper to taste. Let stand for 30 minutes.
2 Prepare the soup: Combine the pork and chicken broth in a 3-quart soup pot and bring to a boil. Reduce the heat and skim the surface to remove the foam. Continue skimming until the foam ceases to rise. Simmer until broth is well flavored and the pork is cooked, about 10 minutes.
3 Stir in the salt, sugar and fish sauce; simmer for 5 minutes longer. Add the Chinese chives and bean curd. Wait for the liquid to come to a boil and then remove from the heat. The vegetables should be bright green.
4 Ladle into heated soup bowls and serve at once.

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