Name: Bamboo Shoot and Slirk Ngup Soup
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Yield: 2
Ingredients: 1 lb (450 gram) of boneless pork shanks, cut chunks bite sizes; 1 stalk of lemon grass, cut stalk to 4 inches in length; 6 cups of water; 1 medium size fresh bamboo shoot, sliced thin or 1-package, 16 oz sliced bamboo shoot, rinsed well and drained; 1 lb (450 gram) of *Slirk ngup*, removed leaves from stems, rinsed and drained; 2 tablespoons of roasted rice powder; 2 tablespoons of fish sauce; 1 tablespoon of sugar; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 3 stalks of green onion, chopped

Bamboo Shoot and Slirk Ngup Soup

Bamboo Shoot and Slirk Ngup Soup is a flavorful and straightforward Khmer dish featuring boneless pork shanks, fresh bamboo shoot, and tiny leafy greens known as slirk ngup. This traditional Khmer soup is not only delicious but also easy to prepare. In some regions, slirk ngup is alternatively known as bu ngot, and it holds cultural significance as a staple ingredient in Khmer cooking.

In the provinces of Kampuchea Krom, where slirk ngup is also called bu ngot, this soup is a cherished dish. Historically, due to financial constraints, impoverished Khmer Krom villagers often made this soup using whatever ingredients they could find, such as eel, fish, or rice field crabs. However, during special occasions like Bonn Pchum Ben (Ancestors’ Memorial Day), villagers would allocate their limited resources to buy meat for religious food offerings. Some variations of this soup may also include pahok, a fermented fish paste, for added flavor.

The ingredients for this soup include boneless pork shanks, lemongrass, water, fresh bamboo shoot, slirk ngup, roasted rice powder, fish sauce, sugar, salt, black pepper, and green onions. The preparation involves cooking the meat with lemongrass until tender, removing the lemongrass stalks, and adding bamboo shoot to the boiling broth. The soup is then enriched with slirk ngup leaves and roasted rice powder, creating a robust and savory flavor profile.

To perfect the taste, the Bamboo Shoot and Slirk Ngup Soup are seasoned with fish sauce, sugar, salt, and black pepper. The final touch involves garnishing the soup with chopped green onions. This comforting Khmer soup is best enjoyed hot with rice, showcasing the simplicity and richness of Khmer culinary traditions.

Ingredients

1 lb (450 gram) of boneless pork shanks, cut chunks bite sizes
1 stalk of lemon grass, cut stalk to 4 inches in length
6 cups of water
1 medium size fresh bamboo shoot, sliced thin or 1-package, 16 oz sliced bamboo shoot, rinsed well and drained
1 lb (450 gram) of Slirk ngup, removed leaves from stems, rinsed and drained
2 tablespoons of roasted rice powder
2 tablespoons of fish sauce
1 tablespoon of sugar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
3 stalks of green onion, chopped

Directions to make Bamboo Shoot and Slirk Ngup Soup

Put meat,lemon grass and water in a large soup pot, cook till meat tender, removed lemon grass stalks from the broth.
Add bamboo shoot to boiling broth, cook till bamboo shoot tender.
Add green leaves *slirk ngup* and roasted rice powder.
Seasoning with fish sauce, sugar, salt and black pepper.
Top with green onion.

Serve hot with rice.

Enjoy it