Bamboo Shoot and Slirk Ngup Soup
This Khmer Bamboo Shoot and Slirk Ngup Soup is very tasty and very easy to prepare;pork shanks with fresh bamboo shoot and tiny leafy green *slirk ngup*. At some provinces in Kampuchea Krom *slirk ngup* also know as *bu ngot*. Back home, very seldom our poor people can afford to buy meat, poor Khmer Krom villagers make this soup with whatever they could catches, eel, fish or rice field crabs. But for special occasions such as *Bonn Pchum Ben* Ancestors memorial day, poor villagers would empty their pockets to buy meat to cook for religious food offerings. Our people only use fresh bamboo shoot and some people prefer extra flavor with *pahok* pickle fish.
|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.
Serving Size: 2
Calories Per Serving: 816