4 tablespoons olive oil
2 pounds red potatoes, cut into 1/2 inch cubes
1/4 cup chopped onion
1 teaspoon dried minced shallots
1 teaspoon dried oregano
2 cloves garlic, minced
8 ounces diced red bell pepper
2 ounces chili seasoning mix
1 cup water
8 slices bacon
1 tablespoon Worcestershire sauce
1 tablespoon fish sauce
Heat olive oil in a large skillet over medium heat. Stir fry potatoes with onion and shallots until golden brown. Stir in oregano and garlic, cook until fragrant. Set aside.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Stir fry peppers until starting to spin, then add chili seasoning mix, add water, season with salt and pepper pepper. Bring to a boil over medium heat; reduce heat to low and simmer about 10 minutes. Drain water by setting aside.
Melt bacon in a large skillet over medium heat. Stir fry onions and shallots until golden brown. Drain and chop.
Stir in tomato sauce and cooking sauce. Mix well and pour over soup mixture. Cover and simmer about 45 minutes. Stir in bacon; cool. Transfer to a large bowl. Cover and refrigerate for 24 hours.
Stir in Worcestershire sauce, fish sauce, chili seasoning mix and tomato sauce. Bring up a layer of thinly sliced bacon, then spoon over soup mixture. Cover and refrigerate for at least 1 hour. Serve over soup all day, garnish with parsley.