MUSHROOM AND GIÒ SỐNG

Ingredients: (for 2 big bowls)

– 20 g pork chops

– 30 g Chinese black mushrooms

– 20ml fish sauce

– 2 stalks each green onion, coriander

– 15 g salt

– Pepper to taste

Preparation:

Chop pork into large chunks measuring 2x3x4 cm, season for 15 minutes with fish sauce. Then mince for 3 minutes using a food processor. This is called giò sống (pork paste).

Soak mushrooms in water so that they expand. Remove the stems and cut the larger mushrooms into smaller pieces.

Cooking:

Bring 1 liter of water to a boil and add salt.
Roll pork paste into small balls (5 g/ball) and add to boiling water, then add mushrooms. When the soup returns to a boil and the pork balls float, sprinkle it with green onion and coriander.

Ladle into 2 large bowls and sprinkle with pepper. Serve hot.

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