Vietnamese · Dinner
Pork and Taro Stem Soup
A Vietnamese soup simmered with pork shoulder, tender taro stems, and shrimp in a light fish-sauce-seasoned broth. Garlic, shallot, and cilantro build savory depth, while scallion finishes the dish hot as a light family soup course.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
364Calories
37.2gProtein
18.6gFat
8.1gCarbs
1.8gSugar
1.9gFiber
1712mgSodium
172mgChol
6.2gSat Fat
660mgPotassium
81mgCalcium
2.8mgIron
1.4mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
protein-rich
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Peel and cut taro stems into 2-inch pieces, thin-slice pork shoulder, mince garlic, slice shallot and scallion, and chop cilantro.
2
Heat vegetable oil in a small pot over medium heat, sauté garlic and shallot for 1-2 minutes until softened and fragrant.
3
Add pork shoulder to the pot, cook over medium-high heat for 2-3 minutes, stirring, until opaque on all sides.
4
Pour in chicken stock, add fish sauce and salt, bring to a gentle simmer over medium heat for 10 minutes.
5
Add taro stem pieces and shrimp, simmer over medium-low heat for 5-6 minutes until taro turns translucent and shrimp curl and pink.
6
Stir in black pepper and half the scallion and cilantro, adjusting fish sauce or salt as needed.
7
Plate
Ladle soup into a deep bowl and scatter remaining scallion and cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz420g pork shoulder
- 11 oz311g taro stem
- 2.2 oz60g shrimp
- 2 cup480ml chicken stock
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp salt
- a pinch black pepper
- 22 scallion
- a small handful cilantro
- 2 tsp2 tsp vegetable oil
