Vietnamese Pork Bone and Green Papaya Soup (Canh Du Du)
A slow cooker to make this soup ensures the flavor from the pork bones is extracted to make a rich broth. It's made with pork, papaya, and spices.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2 ⅕pounds (1 kilogram) pig's feet
- 2cloves garlic
- 2slices ginger
- 1shallot , unpeeled, cut into halves)
- Fish sauce, to taste
- Sugar, to taste
- 1green papaya
Instructions
Step 1
Gather the ingredients.Step 2
Rinse the pigs' feet. Scrub thoroughly. Rinse once more. If there are visible hairs, use a kitchen torch to burn them off. Chop the pigs' feet into serving size pieces.Step 3
Place the prepared pigs' feet in a pan. Cover with water. Boil for 10 minutes. Drain and rinse the pigs' feet thoroughly.Step 4
Transfer the pigs' feet to the slow cooker. Add the garlic, ginger, and shallot. Drizzle in about 2 tablespoonfuls of fish sauce. Add a teaspoonful of sugar. Pour in enough water to cover the pigs' feet and make a substantial amount of broth. (Leave enough space as you will be adding the green papaya later.)Step 5
Set the slow cooker to high. After 2 hours set the heat to low and continue cooking the pigs' feet for another 5 hours.Step 6
Cut the green papaya lengthwise into halves. Using a spoon, scoop out the seeds and fibrous center of the papaya.Step 7
Use a vegetable peeler to remove the skin. Cut the flesh into 2-inch cubes.Step 8
Taste the broth. Add more fish sauce and sugar, as needed.Step 9
Add the green papaya to the slow cooker. If there is room, stir. Replace the cover and cook for another hour.Step 10
Taste the broth one last time. Adjust the seasonings once more, if needed.Step 11
Stir in the scallions and serve the soup.Step 12
Enjoy!