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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Bone Broth Taro Soup For 4 people
Taro 700 gr Pork bones 500 gr Green onions A little Vietnamese coriander A little Seasoning powder 1/2 tablespoon Common spices A little (salt/ sugar/ seasoning/ pepper)
Tools needed
How to choose fresh ingredients
How to choose fresh taro
- Prefer to choose taro that grows in clusters compared to single-root taro.
- Small taro roots are usually sweeter and stickier, have a round or egg-like shape, with rough skin, many roots, and fresh ones often have a lot of dirt stuck to the skin.
- Do not choose taro roots that have many black spots, are rotten, or have long and large shapes.
How to choose fresh and delicious pork bones
- You should choose pieces of pork bone that have both bone, meat, and fat to make the soup sweet, rich, and appealing.
- Choose pieces of pork bone that have a bright light pink color; when you gently press the meat and fat, they should still feel somewhat elastic and not mushy.
- Do not buy pieces of pork bone that look purplish and have an unusual foul smell; these are bones that have been stored for a long time and are no longer fresh.
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How to make Taro Soup with Pork Bones
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Prepare the ingredients
First, peel the taro, wash it clean, and cut it into bite-sized pieces.
How to peel taro without itching:- Method 1: You should leave the dirt on the taro, let both the taro and your hands dry, and then peel the taro.
- Method 2: Boil 1 liter of water with 2 teaspoons of salt, then add the taro to the pot and cook on high heat until the water starts to boil, then drain the taro in a colander, rinse with cold water to cool it down, and peel.
- Method 3: You can wrap the taro in aluminum foil and lightly roast it in the oven or place the taro in a bowl of cold water and heat it in the microwave, then rinse it with cold water and peel.
Next, peel the red onion, wash it clean, and slice it thinly.
For the green onion and cilantro, trim the roots, wash them clean, and chop them finely.
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Prepare and simmer the bones
First, put the bones into a pot and rinse them 3 – 4 times with boiling water to clean the blood stains from the bones.
Then, add 1.5 liters of water and simmer on low heat for about 40 minutes until the bones are soft. After that, season with 1/2 tablespoon of seasoning and 1/2 tablespoon of salt.
Tip: To keep the broth clear, remember to skim the foam regularly while simmering the bones!
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Cooking taro soup with bones
After simmering the bones for 40 minutes, add the taro and cook over medium heat.
Next, season with 1/2 tablespoon of sugar, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of salt powder, and 1 teaspoon of salt into the pot of soup.
Continue cooking for another 15 minutes, at this point the taro should be soft, then adjust the seasoning again. Finally, add chopped green onions and cilantro, along with a little pepper, and turn off the heat.
Now the dish is complete and just waiting for you to enjoy!
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Finished product
The taro soup with bones has a refreshing taste, combined with the rich and creamy flavor of the taro. The soup is sweet from the bones, along with the soft and creamy taro.
This soup is best enjoyed hot with white rice!
With just a little time and a few simple steps, you can have a delicious taro soup with bones that is sweet, rich, and delicious to serve your family. Wishing you success and enjoyable meals!
*Image and recipe reference source shared from Facebook: Meo Meo
