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Vietnamese Sausage Soup Recipe

Ingredients

1 pound pork rinds, sliced

1 1/2 fluid ounces chicken broth

1 (4 ounce) can sliced onions

2 tablespoons chopped fresh cilantro

2 carrots, sliced

4 water chestnuts, peeled

1 small head cabbage, chopped

4 lemongrass leaves, chopped

4 tablespoons cornstarch

2 bay leaves

1 tablespoon sesame seed oil

3 tablespoons yellow mustard

2 teaspoons garlic powder

4 teaspoons chili powder

4 teaspoons ground cayenne pepper

2 teaspoons ground cumin powder

2 teaspoons ground turmeric

1 teaspoon dried red pepper flakes

2 teaspoons dried basil

8 tablespoons water

1 (4 ounce) can chicken broth

2 bay leaves

2 stalks celery, chopped

4 leaves fresh mint leaves

2 pounds cubed cooked pork

2 beef bouillon cubes

Directions

Place pork in a large pot over medium heat. Cook until brown, then set aside and let stew for 5 minutes. Stir in broth and onions, cilantro, carrots, water chestnuts, cabbage, lemongrass and mint leaves. Simmer for 1 hour, stirring occasionally.

Meanwhile, in a slow cooker, combine pork, bouillon and 2 teaspoons salt. Cook over medium heat until pork is cooked through. Stir in broth, season with salt and simmer, covered, for 2 1/2 hours.