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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Taro Soup with Bones Serves 4
Pork bones 1 kg Taro 2 tubers (use golden sticky taro or purple taro is fine) Vietnamese coriander 5 sprigs Shallots 2 bulbs Cooking oil 1 teaspoon Common spices a little (seasoning/ salt/ sugar)
How to choose fresh ingredients
How to choose good, sticky golden taro without being fibrous
- Observe the outside; if the taro is covered with moist soil, it is fresh, and the tuber is not spotted, moldy, or rotten.
- Pick up two taro tubers; the lighter one is better because it contains more starch and less water, resulting in a stronger, richer aroma when cooked.
- In addition, if the inside of the taro is dark in color, it is good taro. Conversely, if the color is too white and looks pale, it will be more fibrous and bland in taste.
How to choose fresh and safe pork bones
- Good pork bones have a pinkish-red color, bright and a moderate size of about 2 – 3 finger joints.
- Observe the cut, it should be dry, flat, and not slimy, indicating fresh pork bones.
- Do not buy if the bones are dark, discolored, pale white, have many greenish-purple spots, or a bad smell.
How to prepare Taro soup cooked with bones
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Prepare the ingredients
Peel the taro, wash it clean, and cut it into large cubes. Wash and chop the culantro and Vietnamese coriander. Peel the shallots, wash them clean, and chop them finely.
To clean and remove the smell from the pork bones, rub them with salt for about 3 minutes, then wash them clean and cut into bite-sized pieces. Boil a pot of water, add the pork bones to blanch for about 2 – 3 minutes, then remove the bones and wash off any dirt sticking to the pork bones, and let them drain.
Tips for cleaning pork bones without smell
- In addition to blanching the bones and washing them clean, you can also rub the bones with a mixture of vinegar and crushed ginger, then wash them clean to help eliminate the smell.
- Soak the bones in rice washing water for 15 – 20 minutes, then rinse with clean water to effectively remove odors.
Tips for peeling taro without itchy hands:
- Method 1: When buying taro, use dry hands to peel and soak it in diluted salt water immediately after peeling to remove the irritating substance.
- Method 2: Wear gloves when peeling taro to prevent the irritating substance from sticking to your skin. However, this may cause some inconvenience when peeling.
- Method 3: Alternatively, you can briefly boil the taro, then let it cool slightly before peeling to avoid itching.
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Cook the soup
Add about 1.5 liters of water, pork bones, and shallots into the pot. Place the pot on the stove, turn on high heat to boil, then reduce to low heat to simmer the bones for about 20 minutes. Add 1 tablespoon of seasoning, 1 teaspoon of cooking oil, 1 teaspoon of sugar, 1/2 teaspoon of salt, stir well, then add the taro.
Continue to cook for another 15 minutes until the taro is soft, adjust the seasoning to taste, add cilantro and rice paddy herb, then turn off the heat.
Note: To keep the soup clear and more fragrant, skimming the foam frequently while simmering the bones is necessary.
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Finished Product
Golden, sticky, and soft cassava, rich pork bones blended into the light sweet broth, enhanced by the aroma of coriander and rice paddy herb, all create an incredibly appealing taro soup with bones.
Besides the recipe that Ms. Dạ Thảo shared, you can also refer to the recipe for cooking taro soup with bones that TasteVN guides. Wishing you success with this delicious dish!See details: 2 ways to cook taro soup with bones and sweet sticky dried shrimp
Above is how to make taro soup cooked with bones deliciously, with the creamy and sticky taste of taro combined with sweet broth from the simmered bones, making family meals more enjoyable. TasteVN wishes you success!
